How do I stop the yogurt from curdling?

Use thick yogurt, whisk it well, avoid very high heat, and cook the pot gently on low or over a tawa during dum.

Do I have to seal the pot with dough?

A flour-dough seal gives the best dum effect, but a very tight lid with foil underneath can help if you need an alternative.

Can I make Dum ka Murgh without fried onions?

Fried onions are a key flavour in this dish, adding sweetness, body, and the characteristic aroma, so skipping them will noticeably change the result.

How do I know when the chicken is done?

The chicken should be tender, no longer pink near the bone, and the thickest part should reach 165°F or 74°C.

What is best to serve with Hyderabadi Dum ka Murgh?

It goes especially well with naan, roti, bagara rice, plain basmati rice, or a light salad to offset the rich gravy.

Can I store and reheat leftovers?

Yes, refrigerate leftovers in a covered container and reheat gently on the stove so the gravy warms through without separating.

Home / Recipes / hyderabadi / Hyderabadi Dum ka Murgh

hyderabadiMediumnon vegetariannut freehigh protein

Hyderabadi Dum ka Murgh

RATING

4.6/5(145)

TASTE SCORE

9/10

Chicken is marinated with yogurt, fried onions, warm spices, and herbs, then gently sealed and cooked on dum until tender. The gravy turns rich and aromatic without needing much fuss, making it perfect with naan or rice.

PREP

20m

COOK

45m

SERVES

1 KATORI

770 cal

SERVINGS

METHOD · 9 STEPS

fry · ~12 min
Fry the onions.
1.Heat the oil in a heavy pan over medium heat.
2.Add the sliced onion and fry until deep golden and crisp, stirring often (10-12 min).
3.Lift out the onions and drain well, reserving the oil in the pan.
4.Cool the onions, then lightly crush half of them.
TIPKeep the heat medium so the onions brown evenly instead of burning at the edges.
mix · ~30 min
Marinate the chicken.
1.In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, salt, lemon juice, mint, coriander leaves, green chili, and the crushed fried onions.
2.Add the chicken and coat every piece well.
3.Cover and rest for 30 minutes.
TIPA short rest is enough here, but longer marination in the fridge deepens the flavor.
saute · ~1 min
Warm the whole spices in ghee.
1.Heat ghee with 1 tbsp reserved onion oil in a heavy pot.
2.Add cumin seeds, cinnamon, green cardamom, cloves, bay leaf, and black peppercorns.
3.Cook until fragrant and the cumin starts to crackle (30-40 sec).
saute · ~8 min
Add the marinated chicken.
Tip the marinated chicken into the pot and cook over medium heat for 6-8 minutes, turning the pieces gently so the yogurt mixture starts to thicken and coat the chicken.
simmer · ~5 min
Add water and bring to a gentle simmer.
Pour in the water, scrape up any stuck bits, and bring the curry to a gentle simmer. Scatter the remaining fried onions on top.
assemble · ~3 min
Seal the pot for dum cooking.
Mix wheat flour with a little water to make a soft dough. Press the dough around the rim of the pot and seal tightly with the lid.
simmer · ~25 min
Cook the murgh on dum.
Place the sealed pot over very low heat and cook for 25 minutes, until the chicken is tender and fully cooked through. The internal temperature at the thickest part should reach 165°F (74°C).
TIPSet the pot on a tawa if your stove runs hot; gentle heat keeps the yogurt from splitting.
rest · ~5 min
Let the pot rest before opening.
serve
Break the seal and serve hot.
Open the lid, mix gently, and serve the Hyderabadi Dum ka Murgh hot with naan, roti, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Fry the onions to a deep golden brown, not just light gold, since they sweeten the gravy and add the signature Hyderabadi depth.
2
Use thick whisked yogurt at room temperature so it blends smoothly into the masala and is less likely to split.
3
If your burner runs hot, keep the pot on a tawa during dum so the bottom does not catch while the chicken gently steams.
4
Do not add too much water; this dish should finish with a rich coating gravy, not a thin curry.
5
Bone-in chicken works best here because it stays juicy during dum and gives the gravy more body.
6
Let the sealed pot rest before opening so the trapped steam settles back into the gravy instead of escaping all at once.
7
Make it a few hours ahead if you can; the fried onion, mint, and whole spice flavours become rounder after resting.