Dum Murgh Kali Mirch Recipe – Chicken In Rich White Gravy
Dum Murgh Kali Mirch, a classic Indian dish, epitomizes the rich flavors and techniques that characterize Indian cuisine. This delectable preparation features succulent pieces of boneless chicken marinated and cooked in a creamy, aromatic gravy, subtly infused with spices and a hint of smokiness. Perfect as a side dish, this dish pairs wonderfully with Indian breads and rice, making it an excellent choice for festive occasions or family gatherings. Let’s delve into the detailed preparation of this savory delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken | 1 kg |
| Curd (Dahi / Yogurt) | 1 cup |
| Garam masala powder | 2 teaspoons |
| Ginger garlic paste | 1 tablespoon |
| Cashew nuts (ground to paste) | 12 |
| Onions (chopped) | 2 |
| Ginger (julienned) | 2 inches |
| Garlic (julienned) | 5 cloves |
| Green chilies (slit) | 5 (adjust to taste) |
| Fresh cream | 1 cup |
| Whole black peppercorns (crushed) | 7 (adjust to taste) |
| Cumin powder (Jeera) | 2 teaspoons |
| Coal | A few |
| Ghee | 3 tablespoons |
| Coriander (Dhania) leaves (chopped) | 3 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 30 g |
| Carbohydrates | 12 g |
| Fat | 33 g |
| Fiber | 2 g |
| Sodium | 600 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 20 |
| Cooking | 30 |
| Total | 50 |
Serving Size
| Servings |
|---|
| 5 |
Cuisine & Course
| Cuisine | Course |
|---|---|
| Indian | Side Dish |
Dietary Information
| Diet |
|---|
| High Protein, Non-Vegetarian |
Instructions
-
Marinate the Chicken:
Begin by cutting the boneless chicken into cubes. In a mixing bowl, combine the chicken pieces with ginger garlic paste, half of the curd, garam masala powder, and salt to taste. Mix well, ensuring the chicken is evenly coated. Cover the bowl and set it aside for marination for at least 2-3 hours or, preferably, overnight in the refrigerator to enhance the flavors. -
-
Prepare the Onion and Green Chili Paste:
Heat a small amount of ghee in a kadai (Indian wok) over medium flame. Once the ghee is hot, add the chopped onions and slit green chilies. Sauté the mixture until the onions become translucent and soft, which should take about 5-7 minutes. Once cooked, allow the mixture to cool slightly, then transfer it to a mixer. Blend it into a thick paste, adding a few teaspoons of water only if necessary. The consistency should be thick for the gravy. -
Cook the Chicken:
In the same kadai, heat a bit more ghee. When it is hot, add the marinated chicken cubes. Sauté on medium flame, covering the kadai, until the chicken is thoroughly cooked. This should take about 10-12 minutes. Once cooked, remove the chicken from the kadai and set it aside. -
Create the Gravy:
Add another tablespoon of ghee to the kadai. When heated, add the julienned ginger and garlic. Sauté for about a minute until fragrant. Now, add the blended onion paste, ground cashew paste, cumin powder, and the remaining curd to the kadai. Cook the mixture on medium heat until the gravy thickens and everything is well combined. -
Combine Chicken and Gravy:
Return the cooked chicken to the kadai, mixing it into the gravy. If the gravy appears too thick, add a little water to reach the desired consistency. Allow it to simmer on medium-low heat for approximately 2 minutes, ensuring the chicken absorbs the flavors. -
Finish the Dish:
Stir in the garam masala, crushed black peppercorns, and fresh cream. Mix thoroughly, allowing it to simmer for a few more minutes. Just before serving, add the chopped coriander leaves for a fresh touch. -
Smoke the Dish:
To give Dum Murgh Kali Mirch its distinctive smoky flavor, heat a piece of coal on the burner until it is red hot. Using tongs, carefully place the coal into a small steel bowl (katori). Position the bowl in the center of the kadai, then pour a teaspoon of ghee or oil over the hot coal. Quickly cover the kadai with a lid to trap the smoke, letting it infuse into the dish for about 5 minutes. -
Serve:
Once the smoke has settled, turn off the flame and let the dish rest covered for a few minutes. Serve the Dum Murgh Kali Mirch hot, paired with Whole Wheat Naan, Chicken Keema Biryani, and Papad Raita for a complete and satisfying meal that showcases the rich heritage of Indian cuisine.
Final Notes
Dum Murgh Kali Mirch stands out not only for its flavor but also for its versatility. Adjust the spice levels according to your preference, and feel free to experiment with different garnishes or sides. This recipe promises to deliver a memorable culinary experience that will impress your guests and delight your family alike.
Indulge in the luxurious flavors of Dum Murgh Kali Mirch, and enjoy the process of creating this sumptuous dish in your kitchen!
