Hyderabadi Dum Ka Murgh Recipe | Hyderabadi Murgh | Chef Ajay Chopra | हैदराबादी दम का मुर्ग रेसिपी
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Hyderabadi Dum ka Murg
Portions serving: 5-6 pax
Preparation time: 6 hrs
Cooking time: 90 min
Ingredients:
For marinating chicken:
Chicken curry cut 1 kg
Salt 1 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Green chilli paste 3 tsp
Ginger & garlic paste 2 tsp
Dahi 1 cup
Saffron 15-20 strands
Green cardamom powder 1 tsp
Mace powder ½ tsp
For dum ka murgh:
Oil 1 tbsp
Ghee 1 tbsp
Bayleaf 2 pcs
Cinnamon 1 inch
Mace 1 pc
Cloves 7-10 pcs
Black cardamom 2-3 pcs
Green cardamom 4-5 pcs
Black pepper 6-8 pcs
Onion sliced 3 medium pcs
Water as required
Green chilli slit 3-4 pcs
Brown cashew paste 2 tbsp
Fresh cream 2 tbsp
Mace powder a pinch
Green cardamom powder a pinch
Kewra water 2 tbsp
Saffron 6-7 strands
Method:
1. Prepare the Chicken:
- Wash and clean the chicken pieces thoroughly.
- Place the chicken in a large bowl.
2. Marinate the Chicken:
- Add salt, red chilli powder, turmeric powder, green chilli paste, ginger & garlic paste, dahi, pounded saffron, green cardamom powder, and mace powder to the chicken.
- Mix everything well, ensuring the chicken is evenly coated with the marinade.
- Cover the bowl and refrigerate for at least 6 hours to allow the flavours to meld together.
3. Heat the Pan:
- Heat a pan over medium heat.
- Add oil and ghee to the pan.
4. Temper the Spices:
- Once the oil and ghee are hot, add bay leaf, cinnamon, cloves, cardamom, and any other whole spices you prefer.
- Allow the spices to splutter and release their aroma.
5. Sauté Onions:
- Add sliced onions to the pan.
- Sauté until the onions turn golden brown and caramelised.
6. Add Aromatics:
- Add ginger & garlic paste to the pan.
- Sauté until the raw aroma dissipates.
7. Cook the Chicken:
- Add the marinated chicken to the pan.
- Sauté the chicken for 2-3 minutes until it's lightly browned.
8. Add Green Chilies:
- Add slit green chilies to the pan.
- Mix them with the chicken.
9. Cover and Cook on Dum:
- Cover the pan with a tight-fitting lid.
- Seal the edges with a layer of flour dough to create an airtight seal.
- Cook the chicken on low heat (dum) for 15-18 minutes, allowing the flavours to develop and the chicken to cook through.
10. Prepare the Gravy:
- Once the chicken is cooked, remove it from the pan and set it aside.
- Add brown cashew paste to the remaining gravy in the pan.
- Cook the gravy for 4-5 minutes until it thickens slightly.
11. Strain the Gravy:
- Strain the gravy to remove any lumps or impurities, ensuring a smooth texture.
12. Combine Chicken and Gravy:
- Return the cooked chicken pieces to the pan.
- Pour the strained gravy over the chicken.
13. Add Final Ingredients:
- Add fresh cream, cardamom powder, mace powder, saffron, and kewra water to the chicken and gravy.
- Mix well to incorporate the ingredients.
14. Smoke the Dish:
- Place a small bowl in the centre of the pan filled with a piece of charcoal.
- Drizzle some ghee over the charcoal.
- Cover the pan immediately to trap the smoke.
- Let it smoke for 1-2 minutes to infuse the dish with a smoky flavour.
15. Serve Hot:
- Once the smoking process is complete, remove the bowl from the pan.
- Garnish the Hyderabadi Dum Ka Murgh with fresh coriander leaves.
- Serve hot with naan or steamed rice.
Enjoy your flavorful Hyderabadi Dum Ka Murgh!
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#murghmasala #hyderabadi #hyderabadimurgh #chickenrecipe #ajaychopra
Hyderabadi Dum ka Murg
Portions serving: 5-6 pax
Preparation time: 6 hrs
Cooking time: 90 min
Ingredients:
For marinating chicken:
Chicken curry cut 1 kg
Salt 1 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Green chilli paste 3 tsp
Ginger & garlic paste 2 tsp
Dahi 1 cup
Saffron 15-20 strands
Green cardamom powder 1 tsp
Mace powder ½ tsp
For dum ka murgh:
Oil 1 tbsp
Ghee 1 tbsp
Bayleaf 2 pcs
Cinnamon 1 inch
Mace 1 pc
Cloves 7-10 pcs
Black cardamom 2-3 pcs
Green cardamom 4-5 pcs
Black pepper 6-8 pcs
Onion sliced 3 medium pcs
Water as required
Green chilli slit 3-4 pcs
Brown cashew paste 2 tbsp
Fresh cream 2 tbsp
Mace powder a pinch
Green cardamom powder a pinch
Kewra water 2 tbsp
Saffron 6-7 strands
Method:
1. Prepare the Chicken:
- Wash and clean the chicken pieces thoroughly.
- Place the chicken in a large bowl.
2. Marinate the Chicken:
- Add salt, red chilli powder, turmeric powder, green chilli paste, ginger & garlic paste, dahi, pounded saffron, green cardamom powder, and mace powder to the chicken.
- Mix everything well, ensuring the chicken is evenly coated with the marinade.
- Cover the bowl and refrigerate for at least 6 hours to allow the flavours to meld together.
3. Heat the Pan:
- Heat a pan over medium heat.
- Add oil and ghee to the pan.
4. Temper the Spices:
- Once the oil and ghee are hot, add bay leaf, cinnamon, cloves, cardamom, and any other whole spices you prefer.
- Allow the spices to splutter and release their aroma.
5. Sauté Onions:
- Add sliced onions to the pan.
- Sauté until the onions turn golden brown and caramelised.
6. Add Aromatics:
- Add ginger & garlic paste to the pan.
- Sauté until the raw aroma dissipates.
7. Cook the Chicken:
- Add the marinated chicken to the pan.
- Sauté the chicken for 2-3 minutes until it's lightly browned.
8. Add Green Chilies:
- Add slit green chilies to the pan.
- Mix them with the chicken.
9. Cover and Cook on Dum:
- Cover the pan with a tight-fitting lid.
- Seal the edges with a layer of flour dough to create an airtight seal.
- Cook the chicken on low heat (dum) for 15-18 minutes, allowing the flavours to develop and the chicken to cook through.
10. Prepare the Gravy:
- Once the chicken is cooked, remove it from the pan and set it aside.
- Add brown cashew paste to the remaining gravy in the pan.
- Cook the gravy for 4-5 minutes until it thickens slightly.
11. Strain the Gravy:
- Strain the gravy to remove any lumps or impurities, ensuring a smooth texture.
12. Combine Chicken and Gravy:
- Return the cooked chicken pieces to the pan.
- Pour the strained gravy over the chicken.
13. Add Final Ingredients:
- Add fresh cream, cardamom powder, mace powder, saffron, and kewra water to the chicken and gravy.
- Mix well to incorporate the ingredients.
14. Smoke the Dish:
- Place a small bowl in the centre of the pan filled with a piece of charcoal.
- Drizzle some ghee over the charcoal.
- Cover the pan immediately to trap the smoke.
- Let it smoke for 1-2 minutes to infuse the dish with a smoky flavour.
15. Serve Hot:
- Once the smoking process is complete, remove the bowl from the pan.
- Garnish the Hyderabadi Dum Ka Murgh with fresh coriander leaves.
- Serve hot with naan or steamed rice.
Enjoy your flavorful Hyderabadi Dum Ka Murgh!
🍽 AMAZON SHOP 🍽
You can now buy the products used in the recipe with just one click. 👇🏻
Chef Ajay Chopra's Amazon Store:https://www.amazon.in/shop/chefajaych...
Indian Cooking Essentials 🧑🏼🍳
https://cutt.ly/GQkfOfX
Bakeware Essentials 🧁
https://cutt.ly/AQkfzd5
Kitchen Organizers 🍱
https://cutt.ly/JQkfnN0
Crockery and Dinnerware ☕️
https://cutt.ly/oQkfWNU
Smart Kitchen Appliances⚙️
https://cutt.ly/jQkfghP
Unique Kitchen Products 🥣
https://cutt.ly/DQkfPNR
Kitchen Storage Essentials 🥡
https://cutt.ly/tQkfF4R
Vegetable Choppers/Slicers 🔪
https://cutt.ly/OQkfHZO
Cook Books and Recipe Books 📒
https://cutt.ly/UQkgj3x
Sustainable Kitchen Products 🍀
https://cutt.ly/PQkgxjo
For more information and many more recipes, Visit us at:
https://www.chefajaychopra.com
Facebook :Facebook: Ajaychoprachef
Twitter : Twitter: mchefajaychopra
Instagram : Instagram: chefajaychopra
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در تاریخ 1403/01/11 منتشر شده
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