How to make Murgh Dum Pukht -

A rich dish of chicken cooked with masalas in its own steam.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Hung yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Uttar Pradesh

Course : Main Course Chicken

advertisement
Murgh Dum Pukht

Murgh Dum Pukht Recipe Card

Print

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 8-10 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Murgh Dum Pukht Recipe

  • Chicken on the bone cut into 2 inch pieces 750 grams

  • Hung yogurt 1/2 cup

  • Red chilli powder 2 teaspoons

  • Ginger-garlic paste 1 tablespoon

  • Oil 2 tablespoons

  • Fried onion paste 1/2 cup

  • Cloves 6-8

  • Black peppercorns 8-10

  • Blades of mace 2

  • Green cardamoms 4-5

  • Black cardamoms 2

  • Coriander-green chilli paste 2 tablespoons

  • Garam masala powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Cashew nut-almond paste 2 tablespoons

  • Bay leaves 2

  • Green chillies chopped 2

  • Ghee 2 tablespoons

  • Fresh coriander sprigs A few for garnishing

  • Fresh mint sprigs A few for garnishing

Method

Step 1

Place the hung curd, half the ginger-garlic paste and half the red chilli powder in a bowl. Add chicken pieces and mix well. Refrigerate for eight to ten hours.

Step 2

Heat oil in a nonstick pan. Add the fried onion paste, cloves, black peppercorns, mace, green cardamoms, black cardamoms and sauté for four to five minutes.

Step 3

Add half cup water and mix well. Add the remaining ginger-garlic paste, coriander-green chilli paste. Mix well and cook for two to three minutes.

Step 4

Add the marinated chicken and mix. Sear on high heat for four to five minutes.

Step 5

Add garam masala powder, turmeric powder, remaining red chilli powder, salt and mix well. Cover and cook for eight to ten minutes. Add the cashew nut- almond paste, bay leaves, chopped green chillies, ghee and mix well. Cover and cook for ten to fifteen minutes.

Step 6

Transfer in a serving bowl. Serve hot garnished with mint and coriander sprigs.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.