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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.
For 4 servings
Prepare Marinade and Marinate Chicken
Sauté the Chicken
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.
This hyderabadi recipe takes 70 minutes to prepare and yields 4 servings. At 563.29 calories per serving with 41.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare for Dum Cooking
Cook on 'Dum'
Serve
Replace almonds with an equal amount of cashews to make a cashew paste. This will result in an even creamier and slightly sweeter gravy.
This recipe works wonderfully with mutton as well. If using mutton, increase the marination time to overnight and the 'dum' cooking time to 45-50 minutes.
For a vegetarian version, use paneer cubes and mixed vegetables like potatoes, carrots, and peas. Sauté the paneer lightly before adding to the marinade and reduce the 'dum' cooking time to 15-20 minutes.
Chicken is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The use of curd (yogurt) in the marinade introduces beneficial probiotics that promote a healthy gut microbiome, improve digestion, and boost the immune system.
Almonds and ghee provide monounsaturated and saturated fats that are essential for hormone production, brain health, and absorbing fat-soluble vitamins.
The recipe is rich in spices like turmeric, ginger, garlic, and cloves, which are known for their potent anti-inflammatory and antioxidant properties that help combat cellular damage.
'Dum Pukht' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot (handi) over a very low flame. The seal traps steam and aroma, allowing the ingredients to cook in their own juices and become deeply infused with spices.
Yes. If you don't want to use dough, you can tightly wrap the rim of the pot with a few layers of aluminum foil and then press the lid on firmly. Alternatively, use a Dutch oven with a very tight-fitting lid and place a heavy object on top to keep it sealed.
It is a rich dish, but can be part of a balanced diet. It's high in protein from chicken and contains probiotics from curd. The use of ghee, nuts, and fried onions makes it high in calories and fat, so it's best enjoyed in moderation.
One serving of approximately 250g contains around 450-550 calories. The exact number can vary based on the fat content of the chicken and the amount of ghee used.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat, adding a splash of water or milk if the gravy has thickened too much. Avoid microwaving, as it can make the chicken tough.
This recipe goes great with these complete meals
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