Hyderabadi Dum ka Murgh

Name: Hyderabadi Dum ka Murgh
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 800 g chicken (bone-in pieces, skin removed); 1 cup yogurt (thick, whisked); 3 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 3 pcs green chili (slit); 0.25 cup mint (fresh leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 2 tbsp ghee; 0.5 cup oil; 1 inch cinnamon; 4 pcs green cardamom; 4 pcs cloves; 1 pcs bay leaf; 6 pcs black peppercorns; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 0.5 cup water (for cooking gravy); 0.75 cup wheat flour (for sealing the lid)

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.