Dum ka Murgh (Chicken)

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Rich-tasting and good spiced, this slow-cooked chicken-in-yogurt-sauce crockery served astatine Bethesda Curry Kitchen is simply a terrific illustration of Hyderabadi cuisine.

To marque the condiment arsenic creaseless arsenic it should be, it's champion to usage a Vitamix oregon different high-powered blender to puree the onion-nut paste.

Serve with jasmine rice.

The ginger-garlic paste, achromatic cumin effect (shahi jeera), Indian bay leaves (tej patta) and Kashmiri chili pulverization are disposable astatine Indian markets; the dried spices are besides disposable astatine Bazaar Spices successful the District's Union Market.

The onions tin beryllium caramelized, cooled and refrigerated up to 5 days successful advance. The chickenhearted needs to marinate for 1 hour. The crockery tastes adjacent amended aft a day's refrigeration.

From cook Anil Sustarwar of Bethesda Curry Kitchen successful Bethesda.

Ingredients

measuring cup

Servings: 6-8

1 1/2 cups peanut oil
2 mean yellowish onions, chopped successful half, past sliced into precise bladed half-moons
3 ounces (scant 1 cup) full blanched almonds
3 ounces (scant 3/4 cup) earthy unsalted cashews, toasted (see NOTES)
1 ounce (1/4 cup) achromatic poppy seeds
1 ounce (about 1/2 cup) desiccated (dried, unsweetened) coconut
Water
2 ounces ginger-garlic paste (see headnote)
Juice of 1/2 lemon
One 3-inch cinnamon stick
7 greenish cardamom pods
4 full cloves
2 Indian bay leaves (tej patta; spot headnote)
1/2 spoon achromatic cumin seed, toasted (shahi jeera; spot headnote and NOTES)
1/2 spoon Kashmiri chili pulverization (see headnote)
Pinch kosher salt
Pinch saffron threads
1/2 cupful plain whole-milk yogurt
3 pounds boneless, skinless chickenhearted thighs, excess abdominous trimmed off
2 tiny greenish chili peppers, stemmed (not seeded), past thinly sliced
Leaves from 2 stems mint, coarsely chopped
Leaves from 2 stems cilantro, coarsely chopped, positive much chopped into bladed ribbons for garnish
2 tablespoons clarified food (see NOTES)

Nutritional Facts

Per serving (based connected 8)

Calories
780
Fat
67 g
Saturated Fat
16 g
Carbohydrates
12 g
Sodium
330 mg
Cholesterol
155 mg
Protein
39 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Anil Sustarwar of Bethesda Curry Kitchen successful Bethesda.

Tested by Bonnie S. Benwick.

Published October 14, 2015

Updated March 15, 2026