Hyderabadi Dum Murgh or slow cooked Hyderabadi Chicken Curry as the name suggests is a Hyderabadi take on this spicy chicken curry. This Hyderabadi dum murgh is a rich and aromatic Indian curry which makes a great one pot meal at any time. This hyderabadi chicken curry is extremely aromatic and delicious as it is made with yogurt, fresh coriander, fresh mint leaves, aromatic whole spices and other spices all mixed together with chicken pieces and slow cooked until the meat is tender and fall off the bone. Hyderabadi Murgh, from the land of Nawabs is perfect for a leisurely meal.
I’ve been slacking off and procrastinating a lot lately. I create recipes, photograph them and then get distracted. Well I have an 18 month old who is always keeping me on my toes. Getting a little me time to get my work done is becoming extremely difficult. I guess all the mummas out there will agree with me!! By the end of the day when Little A is all snugged up and asleep and I have some time in my hands, well yeah.. you have guessed it right!! I feel so tired that I end up with a cup of hot cocoa in my hands all snuggled up on my sofa watching my favourite movie or TV shows and relax!!!
Now lets come back to this Hyderabadi Dum Murgh or slow cooked Chicken curry in Hyderabadi style. Hyderabadi cuisine from the land of Nawabs, is very famous for its lip-smacking spicy food. I love hyderabadi dum Biryani and this hyderabadi dum murgh is totally Inspired from the chicken curry preparation for the Dum Biryani. How ever complicated the name sounds the more simple and easy and stress free it is to cook.
Now as you know, I simply love the concept of one pot meals. One pot meals are satisfyingly tasty and is comfort in a pot and this slow cooked chicken curry is of of those dishes. This rich, delicious and aromatic Indian chicken curry makes a great one pot meal.
This hyderabadi dum chicken curry is one of the most easiest and is extremely aromatic and delicious curry. What is “Dum”? Its basically when food to be prepared is sealed and cooked over slow flame.
All you need to for this recipe is marinate the chicken pieces with yogurt, fresh coriander, fresh mint leaves, aromatic whole spices and other spices all mixed together and slow cooked until the meat is tender and fall off the bone. As this dish is loaded with fresh herbs and yogurt and lemon n spice, you can imagine how amazing this chicken curry tastes absolutely lip-smacking and the aroma,.. seriously guys it is just like Hyderabadi dum biryani. The aroma of the curry wafting through the hallway entices your senses.
Well one important thing that I have done to enhance the flavour of this Hyderabadi dum murgh is adding “barista” that is crispy fried onions to the marinade. and also add the same oil to the marinade in which you fried the onions. Yup! this definitely does the trick. You can you readymade store bought fried onions if you have no time. I made a fresh batch of barista (which didn’t take up much time)
I marinated everything in the large thick bottomed pan with a tight fitting lid or a kadai and kept is aside for an hour. No messy dishes, right?! Well after an hour of marination put on a tight lid on the pan or kadai and put it on medium heat to cook the chicken for at least 35 to 40 minutes.
Voila!! you are done. No grinding, no mixing, no stirring!! and delicious spicy dum murgh is is ready.
Hyderabadi Dum Murgh || how to make Hyderabadi dum murgh || Hyderabadi chicken curry
- 800 grams Chicken (I used boneless Chicken thighs)
- 1 1/2 tbsp Ginger-garlic paste
- 3/4 cup Yogurt
- 1/2 cup Coriander leaves, chopped
- 1/2 cup Mint leaves, chopped
- 3-4 green chillies, slit Green chillies, slit
- 1 1/2 tbsp lemon juice
- 1/2 tsp Turmeric powder
- 2 tsp Chilli powder (as per taste)
- 1/2 tsp Shahi jeera
- 2 inch Cinnamon sticks
- 4-5 Green Cardamom
- 5-6 5-6 cloves
- Salt (as per taste)
- 1/2 tsp Sugar
- Crispy fried onions (Barista) made with 3 medium onions
- 4-5 tbsp Oil (preferably the oil in which the onions were fried or any vegetable oil or ghee) Check notes for the recipe
- 1 tbsp Ghee
- In a large kadai or a thick bottomed pan place the chicken pieces, then add the ginger-garlic paste, yogurt, lemon juice, coriander leaves, mint leaves, green chillies, lime juice, turmeric powder, chilli powder, shahi jeera, whole garam masala (slightly pounded in a pestle motor), fried onions, salt, sugar and oil (more preferably the oil in which the onions were fried) and mix-massage everything well with hands.
- Let it marinate for an hour or two if you have time in your hands or you can start cooking straight away.
- After an hour of marination put on a tight lid on the pan or kadai and put it on medium heat to cook the chicken for at least 35 to 40 minutes. After 40 minutes, turn off the heat but do not open the lid and leave the chicken as it is for 5 to 10 minutes.
- After 10 minutes open the lid. The chicken should be is ready.
- Add a tablespoon of ghee and give it a nice stir.
- Serve it hot with rice or roti and lots of salad on the side.
I hope you enjoy this Hyderabadi Dum Murgh as much as we do!!