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
For more recipes related to Murgh Dum Pukht checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Sichuan Chicken with Red Wine Pista Crusted Chicken With Ponzu Sauce Chicken And Prawn Laksa Ajwaini Murg
Murgh Dum Pukht 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 : 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.
Nutrition Info
Calories : 1622 Kcal
Carbohydrates : 19.7 gm
Protein : 202.9 gm
Fat : 81.3 gm
Other : Zinc- 1.3mg
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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.
