How to make Dum Ka Murgh -

A delicious with rich spice cooked in micro oven

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Yogurt (दही)

Cuisine : Indian

Course : Main Course Chicken

Dum Ka Murgh

Dum Ka Murgh Recipe Card


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 : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dum Ka Murgh Recipe

  • Chicken 1 kilogram

  • Yogurt 1 cup

  • Cloves 4

  • Green cardamoms 6

  • Black cardamoms 6

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Cashewnuts 6-8

  • Sunflower seeds (charoli/chironji) 1 tablespoon

  • Onions 2 medium

  • Ginger 1 inch piece

  • Green chillies 3

  • Fresh mint leaves 6 sprigs

  • Fresh coriander leaves 8-9 sprigs

  • Cinnamon 2 inch stick

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Saffron (kesar) 4-5 strands

  • Lemon juice 6 tablespoons

  • Rose water 1 teaspoon

  • Oil to deep fry


Step 1

Crush together cinnamon, cloves, green cardamoms, black cardamoms. Soak khus khus, cashewnuts and chironji in warm water and then grind to a fine paste.

Step 2

Clean, wash coriander leaves and mint leaves. Peel, wash, slice and deep fry onions till golden brown. Peel, wash and cut ginger into julienne. Remove stems, wash and chop green chillies. Grind browned onions, green chillies, mint leaves with water to a fine paste. Take whipped yogurt and add cashewnut paste, ginger paste, garlic paste and mix well.

Step 3

Add salt, red chilli powder, onion paste and mix again. Add saffron dissolved in water, finely chopped coriander leaves, ginger julienne, lemon juice and freshly crushed garam masala and mix. Add rose water and mix. Apply this marinade to chicken properly. Let the chicken stand with the marinade for half an hour.

Step 4

Apply oil to a microwave ovenproof glass bowl and transfer the chicken with marinade into it. Cover with a lid or cling film on which make two to three holes. Cook in the microwave at micro HIGH for ten minutes. Lower the power to half and cook for another ten minutes.

Step 5

Serve hot.

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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 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.