Dum Murgh Aatishi Recipe – Spicy Smoked Chicken
A mouthwatering, smoky, and spicy North Indian chicken dish that is a feast for both the eyes and taste buds. Dum Murgh Aatishi combines tender boneless chicken with a perfect blend of traditional spices, giving it a bold, fiery flavor complemented by a smoky aroma. Perfectly paired with naan or rice, this is a great recipe for a weekend dinner or a special gathering.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless chicken | 500 grams | Cut into small pieces |
| Anardana powder (pomegranate seed powder) | 1/2 teaspoon | Adds tangy flavor |
| Red chilli powder | 2 teaspoons | Adjust according to spice preference |
| Cumin powder (jeera) | 1 teaspoon | Adds earthy aroma |
| Lemon juice | 1 tablespoon | For marination and tanginess |
| Salt | To taste | For seasoning |
| Ginger garlic paste | 1/2 tablespoon | Adds flavor and depth to the marinade |
| Whole cashews | 8 pieces | Ground into paste |
| Poppy seeds (khus khus) | 1/2 teaspoon | Used in the paste mixture |
| Char magaz (melon seeds) | 1 teaspoon | Ground into paste |
| Fennel seeds (saunf) | 1/2 teaspoon | Adds a mild sweet note to the dish |
| Onions | 4 medium, chopped | Caramelized and ground into a paste |
| Garlic | 4 cloves, chopped | To be sautéed and mixed |
| Ginger | 1 inch, chopped | To be sautéed and mixed |
| Homemade tomato puree | 1 cup | Fresh and thick tomato puree |
| Ghee | 2 tablespoons | For sautéing and adding richness |
| Dry red chillies | 2 whole | Adds heat and color |
| Garam masala powder | 1/2 teaspoon | A blend of spices that add warmth |
| Fresh cream | 1/2 cup | For creaminess and to balance spice |
| Charcoal (for smoking) | 1 inch piece | Essential for the smoky flavor |
Preparation Time:
40 minutes
Cooking Time:
20 minutes
Total Time:
60 minutes
Servings:
4 servings
Cuisine:
North Indian
Course:
Dinner
Diet:
Non-Vegetarian
Instructions:
-
Marinate the Chicken:
Start by preparing the marinade for the chicken. In a large mixing bowl, combine ginger garlic paste, red chilli powder, cumin powder, anardana powder, lemon juice, and salt. Mix well to form a smooth paste. Add the chicken pieces into the marinade and toss until every piece is coated evenly. Cover the bowl and set it aside to marinate for 3 to 4 hours. This step allows the chicken to absorb all the aromatic flavors from the spices. -
Prepare the Spice Paste:
While the chicken marinates, it’s time to prepare a fragrant spice paste. In a grinder, combine the poppy seeds, cashew nuts, melon seeds (char magaz), and fennel seeds. Grind them into a smooth paste. Set this paste aside for later use. -
Caramelize Onions and Garlic:
Heat a little ghee (clarified butter) in a heavy-bottomed pan. Once the ghee is hot, add chopped onions, garlic, and ginger to the pan. Sauté them until the onions turn golden brown and caramelized. This process usually takes about 8 to 10 minutes. Once the onions are caramelized, grind the mixture into a smooth paste. Set this aside as well. -
Cook the Chicken:
Now, heat another 1 tablespoon of ghee in a heavy pan. Add the dry red chillies to the hot ghee and let them splutter for a moment. Then, stir in the caramelized onion paste, poppy seed-cashew paste, tomato puree, garam masala, and red chilli powder. Cook this mixture for about 4 to 5 minutes, stirring occasionally, until the oil begins to separate from the masala. This step ensures that all the spices blend beautifully and release their flavors. -
Add the Marinated Chicken:
After 5 minutes, add the marinated chicken to the pan. Stir the chicken pieces well, ensuring they are coated in the masala. Let the chicken cook for 3 to 4 minutes, allowing it to absorb the rich flavors of the spices. -
Add Fresh Cream:
Once the chicken is partially cooked, add the fresh cream to the pan. Stir it in gently, and cook for an additional 2 minutes until the chicken is fully cooked through. The cream will add richness and mellow out the heat from the spices, creating a perfect balance. -
Smoking the Chicken (Dum):
This is the key to getting that signature smoky flavor in Dum Murgh Aatishi. Take a piece of coal and heat it directly on the gas flame until it turns red. Once it is glowing, place the hot coal in a small metal bowl or a piece of foil. Put the bowl in the center of the chicken curry and add a teaspoon of ghee on top of the coal. Quickly cover the pan with a tight-fitting lid to trap the smoke inside. Let the smoke infuse the chicken for about 2 to 3 minutes. After this time, remove the coal from the pan, and uncover the lid. The chicken will have absorbed a smoky aroma, enhancing its flavor. -
Serve:
Your Dum Murgh Aatishi is now ready to be served! Transfer the dish to a serving bowl, and serve it hot with freshly baked garlic naan, Jeera rice (cumin rice), and a refreshing Burani Raita (yogurt with garlic and spices). For an added crunch, serve with a Pudina Pyaz Kachumber Salad (mint and onion salad).
Tips and Variations:
- For a richer flavor, you can substitute ghee with butter for a more indulgent experience.
- If you prefer less spice, reduce the amount of red chilli powder or substitute it with a milder chili powder.
- The marination time is crucial for the chicken to absorb all the flavors. Make sure to allow at least 3 hours for marination.
- You can also use bone-in chicken pieces for a more traditional flavor and texture.
- For a smoky effect without coal, try using liquid smoke or smoked paprika.
Dum Murgh Aatishi is an impressive dish that brings together bold flavors, a rich creamy base, and an unforgettable smoky aroma. The combination of boneless chicken, roasted spices, and a touch of coal-infused smoke creates a unique and satisfying meal perfect for special occasions or a family dinner.
