Sunday, December 21, 2014

Kashmiri Dum Murgh

Kashmiri style a delicious chicken gravy!!Though a little time consuming,but worth trying specially for this new year and see how you will be appreciated...!!


For marination

  1. 1 kg chicken
  2. Juice of 1 lemon
  3. salt to taste
  4. 1 tsp turmeric
  5. 1 tsp ginger garlic paste
  6. 1 tsp green chilli paste

 For  gravy

  1. 1/2 cup curd
  2. 1/2 cup brown onion paste ( about 3-4 onion fried and ground to paste with little curd)
  3. 2 tsp ginger garlic paste
  4. 3-4 tsp Kashmiri red chilli powder
  5. 1 tsp turmeric powder
  6. wheat dough to seal the pot.
  7. 1/2 bunch of coriander
  8. salt to taste

For masala to grind
  1. 4-5 cloves
  2. 1 1/2 inch cinnamon
  3. A pinch of nutmeg powder
  4. 1 stand of mace
  5. 2-3 Cardamom/ elachi
  6. 1 tsp black cumin/shahi jeera
  7. 1/2 tsp poppy seeds
  8. 4-5 cashew nuts
  9. 2 tsp Fennel seeds
  10. A pinch of asafoetida
  11. Dry ginger powder
other ingredients


    1. Marinate the chicken with the above mentioned ingredients at least for an hour.
    2. Grind all the masala ingredients to smooth paste and keep aside
    3. Heat a thick bottomed pot and add 1tbsp of oil.
    4. Add the fried onion paste,ginger garlic paste and the remaining curd ,saute for a minute.
    5. Add the marinated chicken and toss well and then add the ground paste along with turmeric and red chilli powder and salt and cook on high till oil separates.
    6. At this stage pour in some water and cook further till chicken is well mixed with the gravy and cook for about 10 minutes till the chicken is half cooked.
    7. Now its time to give a Dum. For that you need to cover the pot with a tight fitting lid and seal it with roti dough or else you can use aluminum foil.
    8. Now place this pot on a thick bottomed pan or Tava and put on medium flame and cook for another 20 minutes.
    9. Serve hot with rice or roti


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