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 serving
561cal
42gprotein
25gcarbs
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)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Aromatic Dum ka Murgh with crispy Warqi Paratha. Perfectly spiced for a truly delicious experience!
This awadhi dish is perfect for lunch. With 1165.65 calories and 48.31g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
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.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
