How to make Dum Murgh - Delicious chicken flavour with rich spice and cooked on its own steam.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Red cabbage (लाल बंदगोभी), Cabbage (बंदगोभी)
Cuisine : Hyderabadi
Course : Main Course Chicken
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Dum Murgh Recipe Card
Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.
You can also find more Main Course Chicken recipes like Chettinaad Fried Chicken, Mammalam Murungakai, Chicken Bhuna Fry, Chicken In Sweet Peanut Sauce.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dum Murgh Recipe
Red cabbage shredded 1/2 small
Cabbage shredded 1/2 small
Carrots grated 2 medium
White radish grated 2 medium
Green capsicums chopped 2 medium
Bean sprouts 2 cups
Oil 2 teaspoons
Orange juice 5 tablespoons
Mustard paste 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
White pepper powder to taste
Roasted peanuts coarsely crushed 1/2 cup
Method
Step 1
Grind ginger, garlic and green chillies to a fine paste. Soak almonds in one cup of warm water for fifteen to twenty minutes.
Step 2
Peel and grind into a fine paste. Heat sufficient ghee in a kadai and deep fry onions till golden brown. Drain and cool. Grind to a fine paste. Marinate the chicken pieces in a mixture of yogurt, ginger-garlic-green chilli paste and salt for two hours.
Step 3
Heat four teaspoons ghee in a thick bottom pan. Add bay leaves and sauté for half a minute. Add the marinated chicken and cook till the gravy starts boiling. Add coriander and cumin powders and the onion and almond pastes dissolved in half a cup of water.
Step 4
Stir to mix well. Cover the pan with a tight-fitting lid or cover with aluminium foil so that the steam does not escape. Simmer for fifteen minutes.
Step 5
Alternatively you can cover the pan and seal using wheat flour dough. Cook over low heat till the flavours are given out. Uncover the pan and sprinkle the mace, green cardamom, black cardamom and cinnamon powders.
Step 6
Stir in fresh cream and serve hot.
