Entree: India – Hyderabad / Telangana – دم کا مرغ ➤ Dum ka Murgh (Slow-steamed marinated chicken cooked with yogurt, aromatic spices, nuts and saffron in a sealed pot)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1 cup (240 g) plain full-fat yogurt
- 2 large onions, thinly sliced, approx. 12 oz (350 g)
- 2 tbsp (30 g) ginger-garlic paste
- 3 green chilies, slit, approx. 10 g
- 1/4 cup (35 g) ground almonds or cashew paste
- 1 tsp (5 g) red chili powder (adjust to taste)
- 2 tsp (4 g) coriander powder
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (2 g) garam masala
- 1 tbsp (15 ml) lemon juice
- 4 tbsp (60 ml) ghee (clarified butter)
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (50 g) crispy fried onions (birista), plus extra for garnish
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm milk
- 2 bay leaves
- 4 green cardamom pods
- 4 whole cloves
- 1 small cinnamon stick
- 1.5 tsp (7 g) salt, or to taste
- 1/4 cup (60 ml) water (if needed for cooking)
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh mint

Instructions

1. Prepare the onion base: heat 2 tbsp (30 ml) ghee in a skillet over medium heat and fry the thinly sliced onions until deep golden brown and caramelized, about 20–25 minutes, stirring occasionally. Remove half the fried onions for garnish and keep the rest in the pan.
2. In a large bowl combine the yogurt, ginger-garlic paste, red chili powder, coriander powder, turmeric, garam masala, lemon juice, ground almond or cashew paste, salt, green chilies and the reserved fried onions that stayed in the pan; mix into a smooth marinade.
3. Add the chicken pieces to the marinade, rubbing thoroughly into joints and under the skin where possible. Cover and refrigerate for at least 2 hours, preferably overnight.
4. Preheat the oven to 325°F (165°C) if using oven dum. In a heavy ovenproof pot or Dutch oven heat remaining 2 tbsp (30 ml) ghee with 2 tbsp (30 ml) oil over medium heat. Add bay leaves, cardamom, cloves and cinnamon and sauté briefly until aromatic.
5. Remove excess marinade from the chicken pieces and quickly sear them in the pot on both sides until lightly browned, about 2–3 minutes per side; work in batches if necessary. Return all chicken to the pot.
6. Spoon the remaining yogurt-nut marinade over the seared chicken. Sprinkle the soaked saffron and its milk over the top, add 1/4 cup (60 ml) water if the pot looks dry, and spread the reserved crispy fried onions, chopped cilantro and mint evenly.
7. Seal the pot: cover tightly with a lid. For a traditional dum seal, you may cover the lid with a layer of dough or heavy foil and then the lid. Transfer to the oven and cook at 325°F (165°C) for 35–45 minutes, until the chicken is tender and the sauce has thickened. Alternatively, place the sealed pot on a very low flame on the stovetop and cook for 40–50 minutes.
8. Remove the seal, garnish with extra fried onions and cilantro, and serve hot with steamed rice, naan or sheermal.