Dum Ka Murgh (Lagan Ka Murgh) Recipe
Description:
Dum Ka Murgh, also known as Lagan Ka Murgh, is a delectable North Indian slow-cooked chicken dish that originates from Hyderabad. This dish features chicken marinated in a yogurt-based mix, enriched with a medley of spices and then slow-cooked to perfection. The marination infuses the chicken with flavors while a smooth, velvety gravy made from cashew nuts and poppy seeds elevates the dish to a royal delight. With its tender chicken and rich gravy, Dum Ka Murgh is a favorite for family gatherings and celebrations, offering a comforting and delicious experience.
Cuisine: North Indian
Course: Lunch
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken | 1 kg (cut into medium-sized pieces) |
| Onions | 4 (finely chopped) |
| Ginger (paste) | 1 teaspoon |
| Garlic (paste) | 1 teaspoon |
| Poppy seeds | ½ cup (soaked in water) |
| Cashew nuts | ½ cup (blanched) |
| Green chillies | 3 (slit) |
| Oil | As required |
| Coriander (Dhania) leaves | 2 tablespoons (chopped) |
For Marination
| Ingredient | Quantity |
|---|---|
| Curd (Dahi/Yogurt) | ½ cup |
| Turmeric powder (Haldi) | ½ teaspoon |
| Red Chilli powder | 2 teaspoons |
| Coriander powder (Dhania) | 1½ tablespoons |
| Mustard oil | 2 tablespoons |
| Lemon juice | 1 teaspoon |
| Salt | 1 teaspoon |
| Ginger Garlic paste | 1 teaspoon |
Whole Spices
| Ingredient | Quantity |
|---|---|
| Bay leaves (Tej Patta) | 2 |
| Cardamom (Elaichi) Pods | 4 |
| Black cardamom (Badi Elaichi) | 2 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Ajwain (Carom seeds) | ½ teaspoon |
| Mace (Javitri) | 1 teaspoon |
| Cloves (Laung) | 4 |
| Whole black peppercorns | 4 |
Preparation Time
10 minutes
Cooking Time
120 minutes (2 hours)
Instructions
-
Marinate the Chicken:
Begin by washing and straining the chicken pieces to remove any excess water. In a mixing bowl, combine the chicken with all the ingredients listed under the For Marination section—curd, turmeric powder, red chili powder, coriander powder, mustard oil, lemon juice, salt, and ginger-garlic paste.
Mix the ingredients well to coat the chicken evenly. Once mixed, cover the bowl with cling wrap and refrigerate for 2 to 3 hours. This step ensures the chicken absorbs all the flavors from the marination. -
Prepare the Spice Base:
Heat some oil in a heavy-bottomed pan over medium heat. Add all the whole spices—bay leaves, cardamom pods, black cardamom, cinnamon stick, ajwain, mace, cloves, and black peppercorns. Let them crackle and release their aroma.
Next, add the finely chopped or ground onions to the pan. Sauté the onions until they turn golden and the raw smell disappears. This process adds depth to the flavor base. -
Cook the Marinated Chicken:
Add the ginger-garlic paste to the pan and sauté it for a minute until the raw smell fades. Now, introduce the marinated chicken to the pan along with the yogurt mixture.
Increase the flame to high to allow the curd to release water. Once the curd starts to reduce and thicken, lower the flame, cover the pan with a lid, and let the chicken cook on low heat for about 20-30 minutes. This slow cooking process ensures the chicken absorbs all the flavors and remains tender. -
Make the Cashew and Poppy Seed Paste:
While the chicken is cooking, take the soaked poppy seeds and blanched cashew nuts in a grinder jar. Grind them together to form a smooth and fine paste. The paste will lend a creamy texture to the gravy. -
Add Cashew-Poppy Paste and Simmer:
Once the chicken is cooked and the gravy has thickened slightly, add the cashew and poppy seed paste to the pan. Mix it thoroughly into the chicken and gravy.
Check the seasoning and adjust salt if needed. If the gravy is too thick, add a little water to reach the desired consistency. Cover the pan and allow the chicken to cook for another 7 to 8 minutes. This step ensures the flavors blend together beautifully. -
Garnish and Serve:
Once the Dum Ka Murgh is ready, turn off the heat. Garnish the dish with broken cashew chunks and freshly chopped coriander leaves to add a touch of color and crunch.
Dum Ka Murgh is best served hot with Roomali Roti, Mandey, or Butter Naan. The rich, aromatic gravy and tender chicken are sure to delight your guests and family alike.
Tips for a Perfect Dum Ka Murgh:
- Slow cooking on low heat is key to developing the rich texture and flavor of the dish. Be patient during this step for the best results.
- For extra richness, you can use fresh cream along with the cashew-poppy paste.
- If you prefer a spicier version, feel free to add extra green chilies during the cooking process.
Enjoy your delicious and aromatic Dum Ka Murgh, a dish that captures the essence of Hyderabad’s royal culinary heritage!
