Introduction:

 

The first time I tried Hyderabadi Dum Ka Murg was during a trip to Hyderabad, and it was an unforgettable experience. The aroma of slow-cooked spices mingling with tender chicken is something that stayed with me for days. I remember being in awe of how the flavors were layered so delicately, yet so powerfully, in each bite.

I decided to recreate this dish in my own kitchen, and after a few attempts, I finally got it right. Hyderabadi Dum Ka Murg is now one of those recipes I turn to when I want to impress guests or just indulge myself in some aromatic comfort food. The rich marinade, slow cooking process, and the use of whole spices really bring out a depth of flavor that is simply irresistible.

 

Ingredients of Hyderabadi Dum Ka Murg

 

For Marinating the Chicken:

• Chicken curry cut – 1 kg
• Salt – 1 tsp
• Red chilli powder – 1 tsp
• Turmeric powder – 1 tsp
• Green chilli paste – 3 tsp
• Ginger & garlic paste – 2 tsp
• Dahi (yogurt) – 1 cup
• Saffron – 15-20 strands
• Green cardamom powder – 1 tsp
• Mace powder – ½ tsp

For Dum Ka Murgh:

• Oil – 1 tbsp
• Ghee – 1 tbsp
• Bayleaf – 2 pcs
• Cinnamon – 1 inch
• Mace – 1 pc
• Cloves – 7-10 pcs
• Black cardamom – 2-3 pcs
• Green cardamom – 4-5 pcs
• Black pepper – 6-8 pcs
• Onion (sliced) – 3 medium pcs
• Water – as required
• Green chilli (slit) – 3-4 pcs
• Brown cashew paste – 2 tbsp
• Fresh cream – 2 tbsp
• Mace powder – a pinch
• Green cardamom powder – a pinch
• Kewra water – 2 tbsp
• Saffron – 6-7 strands

 

Instructions of Hyderabadi Dum Ka Murg

 

Step 1: Marinate the Chicken

• Thoroughly clean the chicken pieces and pat them dry.
• In a large bowl, mix the chicken with salt, red chilli powder, turmeric powder, green chilli paste, ginger & garlic paste, yogurt, saffron, green cardamom powder, and mace powder.
• Ensure the chicken is evenly coated, cover the bowl, and refrigerate for at least 6 hours for maximum flavor absorption.

Step 2: Prepare the Spices

• Heat oil and ghee in a deep pan over medium heat.
• Add bay leaves, cinnamon, mace, cloves, black cardamom, green cardamom, and black pepper. Let the spices splutter and release their aromas.

Step 3: Sauté the Onions

• Add the sliced onions and cook them until they turn golden brown and caramelized.
• Stir in the ginger & garlic paste and cook for another 2-3 minutes until the raw smell disappears.

Step 4: Cook the Chicken

• Add the marinated chicken to the pan. Sauté the chicken until lightly browned on all sides.
• Mix in the slit green chilies and cover the pan with a lid, sealing the edges with dough to trap the steam (dum). Cook on low heat for 15-18 minutes.

Step 5: Make the Gravy

• Remove the chicken from the pan and set it aside.
• Add brown cashew paste to the leftover gravy, stirring until it thickens.
• Strain the gravy to ensure a smooth texture before returning the chicken to the pan.
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Step 6: Final Touches

• Add fresh cream, cardamom powder, mace powder, saffron, and kewra water to the chicken and gravy.
• Smoke the dish by placing a hot charcoal piece in a small bowl, drizzling ghee over it, and covering the pan immediately to trap the smoke for 1-2 minutes.
• Garnish with fresh coriander leaves and serve hot with naan or steamed rice.
• 

 

About the Recipe:

 

Hyderabadi Dum Ka Murg is a rich and flavorful dish that’s slow-cooked to perfection, allowing all the spices to infuse deeply into the chicken. What I love most about this recipe is how the meat stays incredibly tender while soaking up the essence of the marinade. It’s a dish that doesn’t require much effort once it's on the stove but rewards you with complex flavors.

The use of yogurt and cream gives the gravy a luxurious texture, while the slow-cooking technique ensures that the flavors from the spices fully bloom. This dish truly represents the richness of Hyderabadi cuisine, known for its use of aromatic ingredients and unique cooking methods like 'dum,' which involves cooking on low heat to seal in all the flavors.

The joy of cooking this recipe comes from the gradual build-up of aromas that fill the kitchen. Each ingredient plays its role in creating a symphony of taste that’s hard to forget. It’s no wonder that Hyderabadi Dum Ka Murg has become a beloved dish in households across India and beyond.

 

Cooking Tips:

 

• Marinate the chicken for at least 4 hours, but overnight is even better. The longer it marinates, the more tender and flavorful the chicken will be.
• When cooking on 'dum,' seal the lid tightly with dough or foil to ensure the steam doesn’t escape. This will keep the chicken moist and cook it evenly.
• Don’t rush the cooking process. The slow-cooking method is key to getting the authentic texture and flavor.
• Use fresh whole spices and dry roast them before adding them to the dish for an extra burst of flavor.
• If you want a slightly smokier flavor, you can add a piece of coal to the pot after the cooking is done, using the 'dhungar' technique.

 

Pairing Guide:

 

Hyderabadi Dum Ka Murg pairs beautifully with a variety of sides and drinks. Traditionally, it’s served with naan or steamed rice, but you can also pair it with:

• Biryani or Jeera Rice: The subtle flavors of these rice dishes balance the rich gravy of the chicken.
• Mint Chutney: The freshness of mint and yogurt complements the spiciness of the dish.
• Lassi or Buttermilk: A cooling drink like lassi or buttermilk works wonders to offset the richness of the gravy.
• Kachumber Salad: A light cucumber, tomato, and onion salad adds a refreshing crunch to your meal.
• Roti or Paratha: For a heartier meal, pair the dish with parathas or soft roti.

 

Frequently Asked Questions:

 

1. What makes Hyderabadi Dum Ka Murg different from other chicken curries?
   Hyderabadi Dum Ka Murg stands out due to its slow-cooking method, known as 'dum.' This method ensures that all the spices are deeply infused into the chicken, giving it a rich, layered flavor.

2. Can I use boneless chicken for Hyderabadi Dum Ka Murg?
   Yes, boneless chicken can be used, but traditionally, bone-in chicken is preferred as it adds more flavor during the slow-cooking process.

3. What is 'dum' cooking, and why is it important in this recipe?
   'Dum' is a slow-cooking technique where the pot is sealed to trap steam. This allows the chicken to cook in its own juices, making it tender and flavorful.

4. Can I make this dish ahead of time?
   Absolutely! In fact, the flavors intensify when left overnight, making it an excellent dish to prepare in advance for gatherings.

5. What kind of yogurt is best for Hyderabadi Dum Ka Murg?
   Use thick, full-fat yogurt for the marinade. It helps tenderize the chicken and adds a creamy texture to the gravy.

6. Can I substitute cream with something lighter?
   Yes, you can use coconut milk for a lighter version, or skip the cream altogether and rely on the yogurt for richness.

7. How spicy is Hyderabadi Dum Ka Murg?
   The spice level can vary depending on the type and amount of chili you use. You can adjust the heat by using fewer green chilies or reducing the amount of red chili powder.

8. What can I do if my gravy turns out too thick?
   If the gravy is too thick, add a little water or chicken broth to thin it out while maintaining the rich flavor.

9. Can I cook Hyderabadi Dum Ka Murg in a pressure cooker?
   While it's possible, using a pressure cooker will alter the texture. The slow-cooking method is essential to get the authentic taste and tenderness.

10. What is the best way to store leftovers?
    Store leftovers in an airtight container in the refrigerator. Hyderabadi Dum Ka Murg tastes even better the next day, as the flavors continue to develop. It can be kept for up to 3 days.