Dum ka Chicken

Dum ka Chicken is a classic Hyderabadi dish where chicken is marinated with plenty of fragrant spices, herbs, yogurt & then slow cooked to excellence. The word “dum” here means to “slow-cook in a sealed pot by trapping the steam”. This traditional method not only keeps the chicken juicy & tender but also infuses maximum flavors. The resulting dish is mouth-watering, aromatic, delicious & apt for a special meal.

If you are a fan of the traditional Hyderabadi Biryani, you are going to love this dum ka murgh. It’s easy to make if you have the crispy fried onions ready. A lot of people use store bought for convinience but I make my own which I’ve shared below.

If you do not want to deep fry the onions, you may simply sautee them and brown like the way I did. Your dish will still taste the same. Alternately you may make the crispy onions in your oven or air fryer.

Once you prep-up and marinate the chicken, you are almost hands-free. While the chicken cooks slowly, you can make your Tandoori Roti or Butter Naan or even plain roti. If you are a rice loving person, try out this Bagara Rice, Saffron Rice or Kuska. Chaas or Lassi and bowl of halwa will round out the meal.

Ingredients to make dum ka murgh

• Whole spices like cardamom, cloves and cinnamon, boost the flavors without overpowering the dish.
• Ground spices like garam masala, coriander powder, cumin powder not only improve the flavor profile but also help thicken your dish. Chili powder adds the required heat.
• Nuts, coconut and seeds are the base of a hyderabadi curry. Almonds, cashews, chironji seeds and coconut are traditionally used. They thicken and make the dish nutty and creamy without adding cream.
• Dairy – yogurt and milk. While helps tenderise the chicken, milk helps to balance the tangy flavors of yogurt. But you can replace milk with water.
• Herbs – mint and coriander leaves are the key.
• Fried onions – I highly recommend making them at home for the real good caramelized flavor. If using store bought avoid using those coated with corn starch and fried in palm oil. The flavor of palm oil completely ruins the dish.
• Ghee – I use homemade ghee but you may use any neutral oil of choice. A mix of ghee and oil is another best option.

Photo Guide

How to make Dum ka Chicken (Stepwise photos)

1. Soak ¼ cup almonds (40 grams) overnight or a minimum of 3 to 4 hours. If you want you may use half almonds and half cashews.

Make Brown Onions

2. To make the brown onions, you will need

• 3 cups sliced red onions, weighing about 300 grams after slicing (or use 100 grams/ 1 cup pre-fried – homemade or store bought)
• ⅓ cup (80 ml) ghee. (You may use half oil and half ghee.)

3. Heat a deep and wide pot with ghee. Add half of the onions.

4. Saute on a medium heat until deep golden or light brown but not burnt. It takes me 9 to 10 mins. Do not brown them too much as they continue to darken after removing. Overfried onions can taste bitter.

5. Press down and remove the onions to a plate before frying the other half of the onions. When you are done frying, turn off and reserve 2 tablespoons each of ghee and fried onions aside. Retain the rest in the pot. Add the following whole spices

• ½ to ¾ teaspoon shahi jeera (Indian caraway seeds)
• 4 whole cloves
• 2 inch cinnamon piece (not the whole stick)
• 4 green cardamoms 
• 1 star anise optional

Marinade

7. Meanwhile drain the soaking water from almonds and add to a blender. Also add 3 to 4 green cardamoms, 2 tablespoons copra/ unsweetened shredded coconut and ¼ cup (60 ml) milk or water. Grind to a smooth or slightly coarse paste.

8. When your pot cools down, add the ground spices

• ½ teaspoon turmeric powder
• 2 to 3 teaspoon Kashmiri red chili powder (start with lesser, adjust to heat & color preference)
• 1 to 1½ teaspoon garam masala (start with lesser, add more after taste testing)
• 1 tablespoon coriander powder
• ½ teaspoon cumin powder optional

9. Also add the

• almond paste
• 1 cup plain yogurt (whisked or use Greek, 230 grams)
• 1½ teaspoon sea salt (may use others, adjust to taste)
• 2 tablespoons lemon juice (30 ml) , cut down if yogurt is too sour
• ¾ tablespoon garlic paste (or 1 tbsp fine grated)
• ¾ tablespoon ginger paste (or 1 tbsp fine grated)
• 2 to 4 green chilies slit (optional or use ½ tsp crushed black pepper)
• ¼ cup pudina/ mint leaves fine chopped
• ¼ cup coriander leaves (fine chopped)

10. Mix well & taste test the marinade to adjust salt & spice levels. You will have a slightly runny marinade.

11. Add 1 kg bone-in skinless chicken, about 2.2 pounds. Use 2 to 3 inch portions of cut-up whole chicken, Or 8 to 10 drumsticks/ thighs. A mix of both is also alright.

12. Marinate & rest covered for 30 mins. I don’t suggest leaving it longer as the meat can fall off the bone while cooking.

Dum cooking

13. Turn on the stove and saute marinated chicken on a medium high heat for 7 to 8 mins.

14. Pour ½ cup hot water (not boiling) and mix well. While you saute, if your chicken oozes out plenty of liquid you may add lesser, may be 1/3 cup. Mine don’t let out a lot so half cup works for me.

15. Turn down the heat to low.

16. Cover with a foil (optional) and a heavy lid. Cook on a very low heat for 25 mins.

17. This is how mine looks after 25 mins. Mix well and cover back.

18. Dum cook for another 20 mins. This is how it looks at 45 mins.

19. Layer the reserved 2 tbsps reserved fried onions and ghee. Cover back and raise the heat to medium and cook for 5 mins. This step ensure your chicken is cooked through well.

20. Let rest for another 30 mins, before opening. It may look slightly runny when it is very hot but thickens as it cools down.

Garnish dum ka chicken with coriander leaves. Serve with tandoori roti, kulcha, plain paratha, naan or with bagara rice or saffron rice.

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