Smoky Spicy Dum Murgh Aatishi – North Indian Grilled Chicken Recipe

Dum Murgh Aatishi – Spicy Smoked Chicken Recipe

Description:
Dum Murgh Aatishi is a flavorful North Indian-style chicken dish that blends aromatic spices and a smoky finish. Perfect for special occasions like Eid, this dish is a crowd-pleaser that can be paired with steamed rice, parathas, or naan. The chicken is marinated with an array of spices, then cooked to perfection and infused with a smoky aroma from a traditional dum process using hot coal.

Cuisine: North Indian
Course: Dinner
Diet: Non-Vegetarian

---

Ingredients:

For the Chicken Marinade

• 500g Boneless Chicken
• 1/2 tsp Anardana Powder (Pomegranate Seed Powder)
• 2 tsp Red Chilli Powder
• 1 tsp Cumin Powder (Jeera)
• 1 tbsp Lemon Juice
• Salt, to taste
• 1/2 tbsp Ginger Garlic Paste

For the Nut Paste

• 8 Cashew Nuts
• 1/2 tsp Poppy Seeds
• 1 tsp Char Magaz (Mixed Seeds)
• 1/2 tsp Fennel Seeds (Saunf)

For the Onion Paste

• 4 Onions, chopped
• 4 cloves Garlic, chopped
• 1-inch Ginger, chopped

Other Ingredients

• 1 cup Homemade Tomato Puree
• 2 tbsp Ghee
• 2 Dry Red Chillies
• 1/2 tsp Garam Masala Powder
• 1 tsp Red Chilli Powder
• 1-inch Coal (for dum)
• 1/2 cup Fresh Cream

---

Preparation:

1. Marinate the Chicken:

   • In a large mixing bowl, combine 1/2 tbsp ginger garlic paste, red chilli powder, lemon juice, salt, anardana powder, and cumin powder.
   • Add the chicken pieces and mix thoroughly to coat the chicken in the marinade.
   • Cover the bowl and let the chicken marinate for 3 to 4 hours for the flavors to meld.

2. Make the Nut Paste:

   • In a blender, grind the cashew nuts, poppy seeds, char magaz, and fennel seeds into a smooth paste. Set it aside for later use.

3. Prepare the Onion Paste:

   • Heat a little oil in a heavy-bottomed pan. Once hot, add chopped ginger, garlic, and onions. Sauté until the onions caramelize and turn golden brown.
   • Let the mixture cool, then grind it into a smooth paste and set aside.

4. Cook the Chicken:

   • In the same pan, heat 2 tbsp ghee and add 2 dry red chillies.
   • Stir in the brown onion paste, nut paste, tomato puree, garam masala, and red chilli powder. Keep stirring until the oil begins to separate from the masala (about 4-5 minutes).
   • Add the marinated chicken and cook for 3-4 minutes, allowing it to cook through.

5. Add the Cream:

   • Stir in the fresh cream and cook for another 2 minutes, ensuring the chicken is fully cooked and the gravy has a rich texture.

6. Infuse the Smoky Flavor:

   • Heat a piece of coal directly on the gas flame until it turns red hot.
   • Place the hot coal in a small bowl, then place the bowl in the center of the pan with the chicken.
   • Drizzle a teaspoon of ghee over the coal and cover the pan immediately to trap the smoke.
   • Let the smoke infuse into the chicken for 5-6 minutes. Once the smoke has subsided, remove the coal and discard it.

7. Serve:

   • Transfer the Dum Murgh Aatishi to a serving dish.
   • Serve hot with garlic naan, jeera rice, burani raita, and a refreshing pudina pyaz kachumber salad for a complete meal.

---

Preparation Time: 40 minutes

Cooking Time: 20 minutes

Enjoy this aromatic and spicy dish, infused with the perfect balance of flavors and a smoky finish that will leave your guests asking for more!