Dum Ka Murgh
Dum ka murgh is built around marinated chicken cooking slowly in its own juices with a rich yoghurt-onion base. The Awadhi Murg potli provides the aromatic whole spices during the sealed cooking stage, while fried onions and nuts give the sauce body.
Servings
4
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 hour 10 minutes
Extra Time
Marination Time: 2 hours
✨ Zaika Potli Secret Technique
Place 1 Awadhi Murg potli into the handi before sealing for dum. Remove once the chicken is completely cooked.
Ingredients
Ingredients
- Bone-in chicken — 800 g
- Thick curd — 1 cup / 240 g
- Ginger-garlic paste — 1½ tbsp
- Fried onions — ¾ cup
- Cashew paste — 2 tbsp
- Kashmiri chilli powder — ¾ tsp
- Coriander powder — 1 tsp
- Green chilli — 2, slit
- Mint — ¼ cup
- Fresh coriander — ¼ cup
- Ghee — 2 tbsp
- Salt — 1¼ tsp
- Water — ½ cup
Zaika Potli
- Awadhi Murg — 1 potli
Cooking Instructions
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1Combine curd, ginger-garlic paste, fried onions, cashew paste, chilli powder, coriander powder, green chillies, mint, coriander, ghee and salt.
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2Add chicken and coat thoroughly.
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3Marinate for 2 hours.
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4Transfer the chicken and all marinade to a heavy handi.
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5Add ½ cup water and the Awadhi Murg potli.
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6Bring just to a simmer over medium heat.
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7Cover tightly. If desired, seal the lid with foil or dough.
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8Reduce the heat to its lowest setting.
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9Cook for 30–35 minutes, shaking the handi gently once or twice rather than repeatedly opening it.
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10Open and check the chicken.
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11Remove the potli.
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12If excess liquid remains, simmer uncovered for 5 minutes until the gravy becomes thick and glossy.
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13Taste and adjust salt.
💡 Chef's Pro Tip
Use a heavy-bottomed pot and very low heat. Dum cooking in a thin pan can scorch the yoghurt and onion mixture before the chicken cooks through.
🍽️ Perfect Serving Pairings
My Take On Dum Ka Murgh
Dum ka murgh is built around marinated chicken cooking slowly in its own juices with a rich yoghurt-onion base. The Awadhi Murg potli provides the aromatic whole spices during the sealed cooking stage, while fried onions and nuts give the sauce body.
The Secret: Use a heavy-bottomed pot and very low heat. Dum cooking in a thin pan can scorch the yoghurt and onion mixture before the chicken cooks through.