A rich, aromatic chicken curry slow-cooked in a sealed pot ('dum'). Tender chicken pieces bathe in a creamy, nutty gravy with fragrant spices, a true Hyderabadi delicacy perfect with naan or rice.
Prep30 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 cup
1098cal
72gprotein
47gcarbs
Ingredients
750 g Chicken (Bone-in, curry cut pieces)
1 cup Curd (Whisked until smooth)
2 tbsp Ginger Garlic Paste
1 cup Fried Onions (Store-bought (birista) or homemade, lightly crushed)
15 pcs Almonds (Blanched)
2 tbsp Water (For making almond paste)
4 pcs Green Chili (Slit lengthwise)
1.5 tsp Red Chili Powder (Kashmiri or Deggi Mirch recommended, adjust to taste)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Creamy, aromatic Dum ka Murgh with fluffy naan. Soul-satisfying and perfectly spiced!
This hyderabadi and awadhi dish is perfect for lunch or dinner. With 1548.65 calories and 81.21000000000001g of protein per serving, it's a nutritious choice for your meal plan.
75gfat
1.5 tsp Coriander Powder
1 tsp Garam Masala
2 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Chopped, plus extra for garnish)
3 tbsp Mint Leaves (Chopped)
3 tbsp Ghee
1 tsp Shahi Jeera (Caraway seeds)
4 pcs Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
1 pcs Bay Leaf
1 pinch Saffron
2 tbsp Milk (Warm, for soaking saffron)
0.5 cup Atta (For sealing the pot, not for consumption)
1.5 tsp Salt (Adjust to taste)
Instructions
1
Prepare Marinade and Marinate Chicken
Grind the blanched almonds with 2 tablespoons of water to a smooth paste. Set aside.
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, almond paste, half of the crushed fried onions, and slit green chilies.
Add the red chili powder, turmeric powder, coriander powder, garam masala, salt, and lemon juice.
Mix in the chopped coriander and mint leaves. Combine everything thoroughly, ensuring the chicken is well-coated.
Cover the bowl and let the chicken marinate for at least 1 hour, or preferably for 4-6 hours in the refrigerator for best results.
2
Sauté the Chicken
Heat ghee in a heavy-bottomed pot or handi over medium heat.
Add the whole spices: shahi jeera, green cardamoms, cloves, cinnamon stick, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
Carefully add the entire marinated chicken mixture to the pot. Stir well.
Cook on medium-high heat for 8-10 minutes, stirring occasionally, until the chicken firms up and the raw smell of the marinade disappears. You should see some ghee separating at the sides.
3
Prepare for Dum Cooking
While the chicken is sautéing, prepare the sealing dough. In a small bowl, mix the atta with water to form a firm, pliable dough. Roll it into a long, thick rope.
Soak the saffron strands in 2 tablespoons of warm milk.
Once the chicken is sautéed, sprinkle the remaining crushed fried onions and the saffron-infused milk evenly over the chicken. Give it a gentle stir.
4
Cook on 'Dum'
Reduce the heat to the lowest possible setting.
Apply the prepared atta dough rope along the entire rim of the pot.
Press a tight-fitting lid firmly onto the dough to create a complete, airtight seal.
Let the chicken cook on 'dum' (low heat) for 25-30 minutes. Do not lift the lid during this time.
After 30 minutes, turn off the heat and let the pot rest, still sealed, for another 10 minutes. This allows the flavors to meld beautifully.
5
Serve
Carefully use a knife to break the hardened dough seal and open the lid. Be cautious of the hot steam that will escape.
The chicken should be perfectly tender and coated in a thick, aromatic gravy.
Garnish with fresh coriander leaves and serve hot with naan, sheermal, or basmati rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
