Dum ka Murgh

Name: Dum ka Murgh
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 black cardamom pods; 2 tbsp chopped fresh mint leaves; 1 tbsp ground coriander; 3 green chillies, deseeded and chopped; 1 tsp mace; 2 tbsp chopped coriander/cilantro; 150 ml/5 fl oz/⅔ cup rapeseed/canola oil or ghee; 50 g/1¾ oz poppy seeds, soaked in water for 15–20 minutes; 100 g/3½ oz cashews, fried until golden, plus extra to serve; ½ tsp salt in 3 tbsp water; 1 tbsp dried rose petals; 4 cloves; 1 tsp lemon juice; 1 tsp salt; 2 tsp Ginger-Garlic Paste; 1 tbsp kewra water (optional); 2 tbsp mustard oil; 4 black peppercorns; 2 tsp Kashmiri chilli powder; 4 green cardamom pods; 2.5 cm/1 in cinnamon stick; 150 g/5 oz/⅔ cup plain yogurt; 1 kg/2 lb 4 oz boneless chicken thighs, trimmed and halved; 1 tsp Ginger-Garlic Paste; ½ tsp ground turmeric; 200 g/7 oz onions, thinly sliced; 2 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This slow-cooked chicken in a cashew-nut and poppy-seed gravy is another popular curry dish from the royal kitchens. The chicken is first marinated in yogurt and spices, then simmered slowly in its marinade, which gives a rich colour and texture to the gravy. Serve with roti or naan.

Ingredients

1 kg/2 lb 4 oz boneless chicken thighs, trimmed and halved
150

Asia
India
Uttar Pradesh
Stew
Gluten-free

Method

In a large bowl, combine all the ingredients for the marinade. Add the chicken, mix well, then cover and refrigerate for 2–3 hours.

Heat the oil or ghee in a large, heavy pan (that has a lid) over a medium heat. Add all the whole spices along with the salty water and let them crackle (the salty water helps to release the flavours from the whole spices). After a few seconds, remove all t