Indian Dum Murg

Hey , I feel like it has been long since last posted an Indian dish recipe , and the last time we have done something Indian it was eggs.  Today  let’s get deeper.

For today’s recipe i chose , Dum murg, It’s a thick chicken curry , flavoured in the end and kept in a sealed handi on low heat for the flavors to penetrate the curry .

This recipe serves 4.


  • 800 gm chicken – cut into 8-12 pieces
  • 5 tbsp oil
  • 1 bay leaf
  • 2 green cardamoms crushed
  • 10 cashew nuts  ground to a fine paste with water
  • 1 tbsp chironji
  • 3 large onions finely chopped
  • 1 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 cup thick yogurt beaten well till smooth
  • 1 tsp red chili powder
  •  salt to taste
  • 1/4 tsp turmeric
  • 1 tsp garam masala powder
  • 2 tbsp dried fenugreek leaes dry roast on a griddle and crush to a powder
  • 1/2 tsp green cardamon powder
  • 1/4 tsp mace powder
  1.  Grind cashew nuts and chironji to a very smooth paste with a little water
  2. Heat oil in a pan with a lid . Add bay leaf and crushed green cardamons.  Stir for a few minutes.
  3. Add the chopped onions and stir fry till light brown .
  4. Add ginger garlic paste and fry for 2-3 minutes.
  5. Add the chicken pieces , stir fry  continuously on high flame for about 5 minutes or till the chicken turns whitish and the water evaporates.
  6. Mix cashew nut paste ,chili powder ,salt ,turmeric and garam masala to the yogurt.
  7. Add the yogurt mixture to the chicken , stir for about 5-7 minutes till the yoghurt turns absolutely dry and oil separates.
  8. Add fenugreek leaves mix well.
  9. Add 2 cups of hot water , sprinkle mace and cardamon powder .  Seal the lid of the pan with an atta dough and keep on low heat to cook for 10 minutes.
  10. Garnish with fresh coriander  and serve with naan ,roti or paratha (indian breads).


bom apetite