Murgh Khushk Purdah Dum Pukht Recipe | Royal Chicken Dish

Murgh Khushk Purdah Dum Pukht is a royal Mughlai chicken dish, slow-cooked with aromatic spices and sealed under a dough ‘purdah’ for rich, authentic flavor.

Murgh Khushk Purdah Dum Pukht Recipe

A royal, slow-cooked chicken dish sealed with a dough ‘purdah’ (curtain), infused with rich spices and fragrant herbs, cooked on dum for ultimate flavor.

https://digitalamitkaul.online/mastering-tandoori-chicken-at-home-authentic-indian-recipe-for-juicy/

🕰️ Preparation Time:  30 minutes

Cooking Time: 1 hour 15 minutes

Serves: 4-5

📋 Ingredients: Murgh Khushk Purdah Dum Pukht Recipe

For the Chicken Marinade:

1. 1 kg chicken (bone-in, cut into medium pieces)
2. 1 cup thick yogurt (curd)
3. 2 medium onions (fried till golden, crushed)
4. 1 tbsp ginger paste
5. 1 tbsp garlic paste
6. 1/2 tsp turmeric powder
7. 2 tsp red chili powder (adjust to taste)
8. 1 tsp coriander powder
9. 1/2 tsp cumin powder
10. 1/2 tsp garam masala
11. 2 tbsp lemon juice
12. Salt to taste
13. 3 tbsp oil or ghee
14. Soak 1/2 tsp saffron in 2 tablespoons of heated milk.
15. 1 tbsp rose water (optional)
16. 1 tbsp kewra water (optional)
17. Fresh coriander and mint leaves – handful each, chopped

For the Dough (Purdah):

1. 1 cup all-purpose flour (maida)
2. Water to knead
3. Pinch of salt
4. 1 tbsp oil

🧑‍🍳 Instructions:

Step 1: Marinate the Chicken

1. In a large bowl, mix yogurt, ginger-garlic paste, all powdered spices, lemon juice, fried onions, and salt.
2. Add chicken pieces and coat well.
3. Add oil/ghee, saffron milk, rose water, kewra water, coriander, and mint.
4. Cover and marinate for at least 3 hours (preferably overnight in the fridge).

Step 2: Prepare the Dough ‘Purdah’

1. Mix flour, salt, oil, and water to make a soft, pliable dough.
2. Cover and let it rest for 20 minutes.

Step 3: Assemble and Cook on Dum

1. Take a heavy-bottomed deep pan or handi.
2. Transfer the marinated chicken into it.
3. In order to cover the handi mouth, roll out the dough into a round sheet.
4. Seal the top of the handi with the dough – press edges firmly to make it airtight.
5. Cook on low heat (dum) for 45 minutes to 1 hour.
6. You can use a tawa (griddle) under the pan to avoid burning.

https://chillybite.com/authentic-chicken-biryani-recipe-easy-one-pot-magic/

Alternatively, bake in a preheated oven at 180°C (350°F) for 45 minutes.

🍽️ Serving Suggestion:

Break open the purdah just before serving to release the trapped aroma.
Serve hot with sheermal, naan, or saffron rice. Garnish with a few drops of keura and fresh mint if necessary.

💡 Pro Tip:

The sealed cooking locks in all the flavor and juices, making the chicken tender and deeply aromatic.