Dum ka Chicken, the first time I have tasted this dish was at a Muslim wedding. When this dish was served on the table, it looked tempting with semi-thick gravy and creamy texture. One bite and the chicken was ridiculously tender, mildly spiced, yet had incredible flavors.
After this, I always used to look forward to such invitations and make sure to attend the function. Being a foodie and interest in cooking, I’m a member of many foodie groups. One day, a home-chef had shared the post of Dum Ka Chicken. The dish looked exactly the same as dum ka chicken served at weddings. When asked for the recipe, she was kind enough to share the detailed recipe. It’s in a most traditional manner. Try the recipe and I promise the result is amazing.
It was my kid’s 2nd birthday and I invited few relatives to the party. As I had the full poof recipe, made the same for the guests. With the appreciation of guests, I felt it turned out the best.
After the first attempt, Dum ka Murgh is one of the most favorite chicken dishes in my family. It is also on top of the menu items when I have guests at home.
Do try this recipe to spell-bind your guests with its interesting flavors and exotic taste.
I’m sure there are many who don’t know about this dish. So, sharing my knowledge.
Introduction of Dum ka Chicken
Dum Ka Murgh or Dum Ka Chicken is a very popular Nawabi dish in Hyderabad. This one dish is called by many names because of; the color of gravy, an occasion made for, a vessel used to make this dish.
As it’s a royal dish, it is a chicken gravy that is rich, creamy, silky and flavourful because of aromatic whole spices.
Dum ka Chicken is found almost in every Hyderabadi function, be it a small gathering, wedding, or any other family functions or special occasions. Usually, at the wedding, the dish has red in color. Hence it is also known as “dawatowaala hyderabadi red chicken” or “dum ka red chicken” or “Hyderabadi red chicken”.
What is Dum cooking?
Dum Ka Chicken is made by “dum” process of cooking which means slow cooking. A heavy bottom vessel is used to make this dish so that the heat is evenly distributed and food doesn’t burn. This means dum-cooking is a technique of very slow-cooking in a vessel sealed with a tight-fitting lid so that steam is prevented from escaping.
Because of slow cooking, dum process ensures that the meat is tender and juicy. As the vessel is tightly sealed, the flavors are all sealed in and the meat continues to cook in its own juice. Can relate dum ka cooking to Hyderabadi Biryani which is very famous and favorite for its lip-smacking taste.
Ingredients to make Dum Ka Chicken
Looking at the ingredients list may scare you. Though there are many ingredients, once the preparation is done, the cooking is easy. Most of the ingredients are found in the Indian pantry, there may be a few which you need to get from a store. The ingredients are the secret of unique taste and absolutely finger-licking dish.
A mention would be about curd or yogurt. I use fresh full-fat yogurt (curd) in the marination, the extra fat helps in making the final dish luscious and creamy. You can use low-fat or curd made at home too. Ideally, the gravy should be creamy and thick.
One of the main ingredients is fried onions, also called as Birista. Basically thinly sliced onions are deep-fried in oil till golden brown and crisp.
Tips to make Fried Onions?
Peel the onions. Cut them into thin slices. If possible make sure the slices are almost equal in size. By doing so, there will be even browning.
Heat oil in a large kadai or pan. The quantity of oil should be enough to cover the onion slices. When the oil is hot, add the sliced onions carefully. Fry on high heat till the color of onions is light brown color. The heat in the fried onions will continue to cook them further. If the onions are fried till brown color, the heat will turn the onions to dark color and even taste bitter.
Cooking process of Dum Ka Chicken/Lagan ka Murgh
Dum ka Chicken is usually made in a special vessel called lagan. So, it is also called “Lagan ka Murg” or chicken. Lagan is an Indian utensil that has a thick bottom, a wide, and a slightly curved thick bottom. It is not common in Indian kitchens. Instead can use any other vessel which has a thick bottom.
For rich and creamy gravy, chicken is first with curd and spices for few hours. Because of the marination process, the meat readily absorbs the flavors in the marinade and tenderizes tougher cuts of meat. I always marinate the chicken for few hours, just mix everything in the wide thick-bottomed pan and cover with a tight-fitting lid. If time permits, you can marinate for up to 8 hours.
Next, marinated chicken is slow-cooked/dum-style in a rich masala made with dry fruits, fried onions, and aromatic spices to make a thick and luscious dum chicken. And then finished with dhungar (smoke infusion) by placing a piece of hot charcoal on an onion layer or steel bowl, pouring over a tablespoon of ghee, and covering the vessel.
Serve dum ka chicken with bagara rice or any type of biryani. Or pair up the luscious gravy with phulka, roti, paratha, roomali roti, sheermal, or butter naan. My personal favorite is with roomali roti; Indian flatbread which is extremely thin and transparent. If you like spicy chicken dish, do try Andhra Chicken fry recipe.
I hope you will try the recipe and like it too. Would love to hear your experience in trying the recipes, also how the dish turned out for you. Please leave a comment below. Your suggestions and feedback are highly appreciated.
Learn how to make Hyderabadi Dum Ka Chicken at home with an easy step by step recipe
1 kg chicken (cut into pieces and washed well)
Oil n ghee
1 cup fried onions
handful dry grated coconut
1/4 cup cashewnuts, chironji seeds and almonds
tbspn poppy seeds
salt to taste
1 tsp red chilli powder
1 tsp ginger garlic paste
1 tsp green chilli paste
1 cinnamon stick
Few pinches garam masala powder
1 tsp black pepper powder
1 cup tomato puree
5 green chilli paste
Few coriander leaves finely chopped
Few mint leaves finely chopped
1 lemon juice
To marinate chicken
1 cup Curd Thick
1/2 tsp Turmeric
2 tsps chili powder Red
1.5 tbsps Coriander powder
2 tbsps oil (oil used to fry onion can be added)
1 tsp Lemon juice
1 tsp Salt
1 tsp Ginger Gralic Paste
For the paste:
First dry roast the grated cocount and nuts (cashewnuts, chironji, almonds and poppy seeds) on a tawa. Dry roast is always done on low flame.
Make a paste of all the ingredients and keep it aside.
Steps to make Dum ka Chicken
Marinate the chicken with salt, red chilli powder, ginger garlic paste, green chilli paste for about 30 minutes.
In a lagan heat oil or ghee, add cinnamon stick, cardamoms, blended paste of all the nuts, stir well and cook the masala until oil appears at the sides.
Add red chilli powder, green chilli paste, salt, tomato puree, yogurt, fried brown onions, mix well and cook for few minutes….
Add marinated chicken, salt, chopped mint leaves, chopped coriander leaves, garam masala powder, pepper powder and cook on low flame until chicken gets tender.
Dum ka Chicken is ready to serve. Garnish with onions, coriander leaves and lemon juice serve with jeera rice or paratha.
You can alter the quantity of the ingredients as per your taste buds.
Marination process makes the chicken tender and juicy. So, marinate the chicken atleast for an hour.
Can keep the marinate in refrigerator for overnight. Make sure to bring it to room temperature before cooking.
Dum cooking makes the chicken soft almost falling of the bone.