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Hyderabadi Dum Murgh || how to make Hyderabadi dum murgh || Hyderabadi chicken curry
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4 from 2 votes

Hyderabadi Dum Murgh || how to make Hyderabadi dum murgh || Hyderabadi chicken curry

Hyderabadi Dum Murgh or Hyderabadi Dum Chicken Curry as the name suggests is a Hyderabadi take on this spicy chicken curry. 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. Perfect one pot meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Keyword: hyderabadi chicken curry recipe, hyderabadi dum chicken curry, hyderabadi dum ka murgh, hyderabadi dum murgh
Servings: 4 people

Ingredients

  • 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

Instructions

  • 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. 

Notes

To make the crispy fried onion:
Peel the onions and slice them thinly.
Heat 4-5 tbsp of oil in a thick bottomed pan on medium heat.
Once the oil is hot add the sliced onions and sprinkle a pinch of salt on the onions and fry them until golden and crisp. Be careful not to burn the onions.
Remove the onions with a slotted spoon and spread them onto a clean kitchen towel. 
 
If you have tried this recipe, you can share your beautiful creation and tag me @gastronomicbong on instagram or facebook.