Dum Murgh

Chicken pieces cooked in creamy cashewnut gravy along with Indian spices This is a Sanjeev Kapoor exclusive recipe.

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Dum Murgh

Main Ingredients Chicken, Yogurt
Cuisine Moghlai
Course Snacks and Starters
Prep Time 1.30-2 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Dum Murgh

  • 750 grams Chicken cut into 1 inch pieces on the bone
  • 1 cup Yogurt
  • 1 tablespoon Ginger-garlic-green chilli paste
  • to taste Salt
  • 2 tablespoons Ghee
  • 1 cup Onion paste
  • 1 teaspoon Coriander powder
  • 1/4 teaspoon Mace (javitri) powder
  • 1/2 teaspoon Black cardamom powder
  • 1 teaspoon Cumin powder
  • 1/4 cup Cashewnut paste
  • to serve Fresh coriander sprig


  1. Take yogurt in a mixing bowl, add ginger-garlic-green chilli paste and salt and mix well. Add chicken pieces, mix and refrigerate to marinate for 1-2 hours.
  2. Heat ghee in a non-stick pan, add onion paste, mix and sauté till lightly browned.
  3. Add coriander powder, mace powder, black cardamom powder, cumin powder and salt, mix and sauté for 1 minute. Add 2 tablespoons water, mix and saute till ghee separates.
  4. Add chicken and mix. Add ½ cup water, mix well, cover and cook for 2 minutes. Add cashewnut paste, mix well, cover and cook on low heat till the chicken is fully done.
  5. Transfer into a serving bowl, garnish with a coriander sprig and serve hot.