Dum Ka Murgh - Hyderabadi
Slow-cooked Hyderabadi chicken in a silky gravy of yogurt, fried onions and roasted cashew-almond paste. Sealed and dum-cooked for a fragrant, mildly spiced finish.
65 min 2 servingsHard
Ingredients
2 servingsContains: dairy·tree nut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Fry sliced onions until deep golden, then drain and crush half.
- 2Soak cashews and almonds in warm water, then grind to a paste.
- 3Whisk yogurt with turmeric, chilli powder and the crushed onions.
- 4Marinate chicken in this mix with ginger-garlic paste for 20 minutes.
- 5Heat oil and ghee, add whole spices, then the marinated chicken.
- 6Cook on medium until the yogurt thickens and clings to the pieces.
- 7Stir in the nut paste and a splash of water for a creamy gravy.
- 8Cover tightly, lower the flame and dum-cook until tender.
- 9Garnish with fried onions and coriander before serving.
Frequently asked
About 65 minutes total — 25 min prep and 40 min cooking.
Yes — Dum Ka Murgh - Hyderabadi is gluten free.
Dum Ka Murgh - Hyderabadi contains dairy, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
