Dum Murgh

Chicken cooked in its own steam with flavorful spices

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

This dish uses a slow-cooking method that was introduced to India by the Mughals in the early sixteenth century. Traditionally, a special pot called a handi is used. It is covered with a tight-fitting lid and sealed using a whole-wheat dough to ensure that not a wisp of steam escapes from the pot and the food cooks in its own juices with all the flavors intact.