How to make Murgh Dumdar -

Chicken curry with richness of almonds and cream

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken On Bone, Yogurt (दही)

Cuisine : Indian

Course : Main Course Chicken

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Murgh Dumdar

Murgh Dumdar Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Murgh Dumdar Recipe

  • Chicken On Bone cut into 1½ inch pieces 750 grams

  • Yogurt 1 inch piece

  • Garlic 5-6 cloves

  • Oil 2 tablespoons

  • Green cardamoms 2-3

  • Cloves 4-5

  • Cinnamon 1 inch stick

  • Black peppercorns 7-8

  • Onions,grated 3 medium

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 1/4 teaspoons

  • Lemon 1/2

  • Turmeric powder a pinch

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Tomato puree 1/4 cup

  • Yogurt 1/2 cup

  • Fresh mint leaves 15-20

  • Fresh cream 1/4 cup

Method

Step 1

Preheat oven to 180°C. Grind ginger and garlic. Heat oil in a non stick pan, add green cardamoms, cloves, cinnamon and black peppercorns and sauté till fragrant.

Step 2

Add onions and sauté till lightly coloured. Grind almonds with ¼ cup water. Take chicken in a bowl, add salt, ½ tsp garam masala powder, ¾ tsp red chilli powder, half the ginger-garlic paste, juice of ½ lemon and mix. Keep the bowl in the refrigerator to marinate.

Step 3

Add remaining ginger-garlic paste to the onions in the pan and sauté. Add turmeric powder, coriander powder, cumin powder and remaining red chilli powder and mix. And tomato puree and sauté. Add yogurt and mix well. Add almond paste and mix. Add chicken and mix well. Adjust salt. Add fresh mint leaves and mix. Pour into an ovenproof dish. Sprinkle remaining garam masala powder and drizzle cream. Cover the dish with aluminium foil and bake in the preheated oven for 40-45 minutes. Serve hot with roti, naan or parantha.

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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.