Hyderabadi Dum Ka Murgh Recipe

Hyderabadi Dum Ka Murgh Recipe

90 Mins
5-6 People
6 Hrs.



Hey there, foodies! Chef Ajay here, ready to take you on a flavorful journey through the royal kitchens of Hyderabad with my signature Hyderabadi Dum Ka Murgh recipe. Imagine tender chicken marinated in a symphony of spices, slow-cooked to perfection, and infused with the aromatic essence of saffron and cardamom. This dish is not just a recipe; it's an experience that will tantalize your taste buds and transport you to the regal era of the Nizams.


Growing up, I was always fascinated by the rich culinary heritage of Hyderabad. The city's blend of Mughlai and Telugu cuisines creates a unique tapestry of flavors that never fails to impress. And when I discovered the art of making Hyderabadi Dum Ka Murgh, it was like unlocking a treasure trove of culinary delights. The intricate process of marinating the chicken, layering it with fragrant spices, and slow-cooking it to perfection is truly a labor of love.


Now, let's dive into the recipe and uncover the secrets behind this regal dish.



Recipe of Hyderabadi Dum ka Murg


Portions Serving: 5-6 servings
Preparation Time: 6 hours
Cooking Time: 90 minutes




For Marinating Chicken:

  • 1 kg Chicken curry cut
  • 1 tsp Salt
  • 1 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 3 tsp Green chilli paste
  • 2 tsp Ginger & garlic paste
  • 1 cup Dahi (yogurt)
  • 15-20 strands Saffron
  • 1 tsp Green cardamom powder
  • ½ tsp Mace powder

For Dum ka Murgh:

  • 1 tbsp Oil
  • 1 tbsp Ghee
  • 2 Bay leaves
  • 1 inch Cinnamon stick
  • 1 piece Mace
  • 7-10 Cloves
  • 2-3 Black cardamoms
  • 4-5 Green cardamoms
  • 6-8 Black peppercorns
  • 3 medium-sized Onions, sliced
  • Water, as required
  • 3-4 Green chilies, slit
  • 2 tbsp Brown cashew paste
  • 2 tbsp Fresh cream
  • A pinch of Mace powder
  • A pinch of Green cardamom powder
  • 2 tbsp Kewra water
  • 6-7 strands Saffron




1. Prepare the Chicken:

  • Wash and clean the chicken pieces thoroughly.
  • Place the chicken in a large bowl.

2. Marinate the Chicken:

  • Add salt, red chilli powder, turmeric powder, green chilli paste, ginger & garlic paste, dahi, pounded saffron, green cardamom powder, and mace powder to the chicken.
  • Mix everything well to ensure the chicken is evenly coated.
  • Cover the bowl and refrigerate for at least 6 hours.

3. Heat the Pan:

  • Heat a pan over medium heat.
  • Add oil and ghee to the pan.

4. Temper the Spices:

  • Once the oil and ghee are hot, add bay leaves, cinnamon, cloves, cardamom, and black peppercorns.
  • Allow the spices to splutter and release their aroma.

5. Sauté Onions:

  • Add sliced onions to the pan.
  • Sauté until the onions turn golden brown and caramelized.

6. Add Aromatics:

  • Add ginger & garlic paste to the pan.
  • Sauté until the raw aroma dissipates.

7. Cook the Chicken:

  • Add the marinated chicken to the pan.
  • Sauté the chicken for 2-3 minutes until lightly browned.

8. Add Green Chilies:

  • Add slit green chilies to the pan and mix with the chicken.

9. Cover and Cook on Dum:

  • Cover the pan with a tight-fitting lid.
  • Seal the edges with a layer of flour dough to create an airtight seal.
  • Cook the chicken on low heat (dum) for 15-18 minutes to allow the flavors to develop.

10. Prepare the Gravy: - Remove the cooked chicken from the pan and set it aside. - Add brown cashew paste to the remaining gravy in the pan. - Cook for 4-5 minutes until the gravy thickens slightly.

11. Strain the Gravy: - Strain the gravy to remove any lumps or impurities, ensuring a smooth texture.

12. Combine Chicken and Gravy: - Return the cooked chicken pieces to the pan. - Pour the strained gravy over the chicken.

13. Add Final Ingredients: - Add fresh cream, mace powder, green cardamom powder, saffron, and kewra water to the chicken and gravy. - Mix well to incorporate the ingredients.

14. Smoke the Dish: - Place a small bowl in the center of the pan filled with a piece of charcoal. - Drizzle some ghee over the charcoal. - Cover the pan immediately to trap the smoke. - Let it smoke for 1-2 minutes to infuse the dish with a smoky flavor.

15. Serve Hot: - Remove the bowl from the pan once the smoking process is complete. - Garnish the Hyderabadi Dum Ka Murgh with fresh coriander leaves. - Serve hot with naan or steamed rice.




About the Recipe:


Hyderabadi Dum Ka Murgh is a classic dish from the royal kitchens of Hyderabad, known for its rich flavors and luxurious texture. The dish is made by marinating chicken pieces in a blend of yogurt and spices, then slow-cooking them in a sealed pot (dum) to lock in the flavors and create a tender, succulent dish.


The marinade is the key to this recipe, as it infuses the chicken with a medley of spices, including turmeric, red chili powder, ginger-garlic paste, and green chili paste. Saffron, cardamom, and kewra water add a royal touch to the dish, elevating its aroma and flavor profile.


Once marinated, the chicken is cooked on low heat in a mixture of ghee and oil, along with onions and more spices, until it becomes melt-in-your-mouth tender. The addition of cashew paste lends a creamy richness to the gravy, while the final touch of cream, cardamom powder, and kewra water adds depth and complexity to the dish.


Hyderabadi Dum Ka Murgh is typically served with fragrant basmati rice or naan, making it the perfect centerpiece for any special occasion or festive feast. Whether you're hosting a dinner party or simply craving a taste of royalty, this recipe is sure to impress.



Cooking Tips:


  1. Marinate for Maximum Flavor: Take your time to marinate the chicken for at least 6 hours, allowing the spices to penetrate the meat and infuse it with flavor.
  2. Use a Heavy-Bottomed Pot: Cooking the chicken on low heat in a heavy-bottomed pot ensures even cooking and prevents burning.
  3. Seal the Pot Properly: Make sure to seal the pot tightly with dough or foil to trap the steam and create a tender, juicy texture.
  4. Don't Skimp on Cashews: Cashew paste adds richness and creaminess to the gravy, so don't hesitate to use a generous amount.
  5. Garnish with Fresh Herbs: Sprinkle freshly chopped cilantro or mint leaves on top before serving to add a pop of color and freshness to the dish.



Pairing Guide:


Hyderabadi Dum Ka Murgh pairs perfectly with fragrant basmati rice or naan bread. For a complete meal, serve it alongside some traditional Hyderabadi accompaniments like Mirchi ka Salan (chili pepper curry) and Bagara Baingan (spiced eggplant curry). To complement the rich flavors of the dish, pair it with a refreshing cucumber raita or a crisp green salad dressed with lemon vinaigrette.




Frequently Asked Questions about Hyderabadi Dum Ka Murgh:


  1. What is Hyderabadi Dum Ka Murgh?

    • Hyderabadi Dum Ka Murgh is a slow-cooked chicken dish originating from the royal kitchens of Hyderabad, India.
  2. How long should I marinate the chicken?

    • It's best to marinate the chicken for at least 6 hours to allow the flavors to develop fully.
  3. Can I substitute yogurt with sour cream?

    • While yogurt is traditionally used in this recipe, you can substitute it with sour cream for a creamier texture.
  4. What is the purpose of sealing the pot with dough or foil?

    • Sealing the pot helps trap the steam, creating a moist and tender texture for the chicken.
  5. Can I make this dish ahead of time?

    • Yes, Hyderabadi Dum Ka Murgh tastes even better when made ahead of time as the flavors have time to meld together.
  6. Can I use boneless chicken for this recipe?

    • Yes, you can use boneless chicken pieces if you prefer, but bone-in chicken adds more flavor to the dish.
  7. What can I serve with Hyderabadi Dum Ka Murgh?

    • This dish pairs well with fragrant basmati rice, naan bread, or even roti. You can also serve it with traditional Hyderabadi side dishes like Mirchi ka Salan and Bagara Baingan.
  8. How spicy is Hyderabadi Dum Ka Murgh?

    • The level of spiciness can be adjusted according to your taste preferences by controlling the amount of green chili paste and red chili powder used in the marinade.
  9. Can I freeze leftover Hyderabadi Dum Ka Murgh?

    • Yes, you can freeze the leftover dish in an airtight container for up to 2-3 months. Just thaw it in the refrigerator overnight before reheating.
  10. Is Hyderabadi Dum Ka Murgh gluten-free?

    • Yes, this dish is naturally gluten-free as it does not contain any wheat-based ingredients. However, always check the labels of packaged spices and condiments to ensure they are gluten-free.


That's it for now, folks! I hope these FAQs help you master the art of making Hyderabadi Dum Ka Murgh like a pro. Happy cooking!