How to make Dum Murgh -

Delicious chicken flavour with rich spice and cooked on its own steam.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Red cabbage (लाल बंदगोभी), Cabbage (बंदगोभी)

Cuisine : Hyderabadi

Course : Main Course Chicken

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Dum Murgh

Dum Murgh Recipe Card

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Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dum Murgh Recipe

  • Red cabbage shredded 1/2 small

  • Cabbage shredded 1/2 small

  • Carrots grated 2 medium

  • White radish grated 2 medium

  • Green capsicums chopped 2 medium

  • Bean sprouts 2 cups

  • Oil 2 teaspoons

  • Orange juice 5 tablespoons

  • Mustard paste 1 teaspoon

  • Lemon juice 1 tablespoon

  • Salt to taste

  • White pepper powder to taste

  • Roasted peanuts coarsely crushed 1/2 cup

Method

Step 1

Grind ginger, garlic and green chillies to a fine paste. Soak almonds in one cup of warm water for fifteen to twenty minutes.

Step 2

Peel and grind into a fine paste. Heat sufficient ghee in a kadai and deep fry onions till golden brown. Drain and cool. Grind to a fine paste. Marinate the chicken pieces in a mixture of yogurt, ginger-garlic-green chilli paste and salt for two hours.

Step 3

Heat four teaspoons ghee in a thick bottom pan. Add bay leaves and sauté for half a minute. Add the marinated chicken and cook till the gravy starts boiling. Add coriander and cumin powders and the onion and almond pastes dissolved in half a cup of water.

Step 4

Stir to mix well. Cover the pan with a tight-fitting lid or cover with aluminium foil so that the steam does not escape. Simmer for fifteen minutes.

Step 5

Alternatively you can cover the pan and seal using wheat flour dough. Cook over low heat till the flavours are given out. Uncover the pan and sprinkle the mace, green cardamom, black cardamom and cinnamon powders.

Step 6

Stir in fresh cream and 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 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.