Dum Murgh Kali Mirch Recipe – Chicken in Rich White Gravy
Dum Murgh Kali Mirch, a delectable Indian dish, brings together tender boneless chicken cooked to perfection in a rich, creamy gravy. This indulgent recipe owes its luxurious texture and flavor to the addition of cashews, fresh cream, onions, and a variety of aromatic spices. The subtle heat from the green chilies combined with the earthy warmth of cumin powder and garam masala, creates a mouthwatering balance. The crowning touch is the coal-smoke infusion, which imparts a unique smoky flavor to the dish, elevating it to a whole new level of deliciousness. Whether paired with naan, biryani, or a side of papad raita, this recipe is sure to leave your taste buds satisfied and craving more.
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 nuts |
| Onions | 2, chopped |
| Ginger | 2-inch piece, julienned |
| Garlic | 5 cloves, julienned |
| Green chillies | 5, slit (adjust to taste) |
| Fresh cream | 1 cup |
| Whole black peppercorns (crushed) | 7, adjust to taste |
| Cumin powder (Jeera) | 2 teaspoons |
| Coal (for dum) | A few pieces |
| Ghee | 3 tablespoons |
| Coriander (Dhania) leaves (chopped) | 3 tablespoons |
| Salt | To taste |
Preparation Time
20 minutes
Cooking Time
30 minutes
Instructions
-
Marinate the Chicken:
Begin by cutting the boneless chicken into cubes. In a bowl, mix the chicken with ginger garlic paste, half of the curd, garam masala powder, and salt to taste. Let the chicken marinate for 2 to 3 hours, or preferably overnight, to allow the flavors to penetrate. -
Prepare the Onion Paste:
In a kadai (deep pan), heat a little ghee over medium heat. Add the chopped onions and slit green chilies. Sauté them until the onions turn translucent and soft. Once cooked, allow the mixture to cool for a few minutes before blending it into a thick paste using a mixer. Only add a few teaspoons of water if absolutely necessary. -
Cook the Chicken:
In the same kadai, heat a little more ghee and add the marinated chicken cubes. Sauté them over medium heat, stirring occasionally, until the chicken is cooked through. Once done, remove the chicken and set it aside. -
Prepare the Gravy:
Add another tablespoon of ghee to the kadai. When the ghee is hot, add the julienned ginger and garlic. Sauté for a minute until aromatic. Next, add the prepared onion paste and cashew paste to the pan. Stir in the cumin powder, the remaining curd, and cook the mixture until the gravy begins to come together. -
Combine Chicken and Gravy:
Once the gravy thickens and blends well, add the sautéed chicken back into the pan. Stir everything together, ensuring the chicken is well-coated with the gravy. If necessary, add a bit of water to achieve the desired consistency. -
Finish the Dish:
Let the chicken cook on medium-low heat for about 2 minutes, allowing the gravy to absorb into the chicken. Add the garam masala powder, crushed black pepper, and fresh cream. Mix everything thoroughly. -
Infuse the Smoky Flavor:
To achieve the signature smokiness, heat a piece of coal on the burner until it is red hot. Place a small steel bowl (katori) in the center of the kadai and carefully place the heated coal inside. Pour a teaspoon of ghee or oil over the coal and immediately cover the kadai to trap the smoke. Let it sit for a few minutes to allow the flavors to meld together. -
Garnish and Serve:
Once the smoke has infused into the dish, sprinkle chopped coriander leaves over the chicken. Let the dish simmer on low heat for a final few minutes. After that, turn off the heat and transfer the Dum Murgh Kali Mirch to a serving dish. -
Serving Suggestions:
Serve this delicious, creamy chicken dish with hot Whole Wheat Naan, Chicken Keema Biryani, and Papad Raita for a complete and satisfying meal. The rich flavors and smoky aroma will make it a standout addition to any dinner table.
Additional Tips:
- Adjust Spice Levels: If you prefer a milder dish, reduce the number of green chilies used or remove the seeds before adding them to the curry.
- Infusion Time: The longer you let the dish “dum” (steam) with the coal, the more intense the smoky flavor will be. Experiment with the timing based on your preferences.
- Make Ahead: This dish can be prepared in advance and reheated. The flavors often deepen and improve after sitting for a few hours.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Protein | 35 g |
| Carbohydrates | 10 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sodium | 450 mg |
| Calcium | 90 mg |
| Iron | 3 mg |
Dum Murgh Kali Mirch is a regal dish that will add a layer of richness to any special occasion or weeknight dinner. Enjoy the blend of delicate flavors, the creamy texture, and the smoky aroma that make this dish an unforgettable experience.
