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 Murgh Dum (Kashmiri Chicken) 
  • 1 kg Chicken
  • 1 cup Curd
  • 3 Cloves
  • 1 pinch Asafoetida powder
  • 1/2 teaspoon Ginger powder (dried)
  • 1 1/4 inch Ginger
  • 1/2 teaspoon Red chilli powder
  • 1/2 inch Cinnamon
  • Salt (As per taste)
  • 4 teaspoons Khoya
  • 15 Blanched almonds
  • 1 pinch Saffron
  • 1/2 teaspoon Garam masala
  • 4 tablespoons Ghee
  • 2 cups Hot water
Crush khoya and mix with 4 tablespoons curd. Soak saffron in 1 tablespoon warm milk and keep aside for an hour. Peel and grate the fresh ginger. Mix crushed khoya, saffron, almonds and cardomoms and set aside.

Heat oil in a heavy-based pan, add all the ingredients including chicken and salt. Cover and cook until you hear a sizzling sound. Wait for a minute to allow the meat to brown. Add a couple of tablespoons of water; reduce heat and stir. Cover and cook further, sprinkling a couple of tablespoons of water each time the liquid dries up and the meat is uniformly golden brown. Add enough water (about 1 1/2 cups) to cook the chicken.

When tender, mix in the almond-khoya mixture. Cover and cook on low heat, stirring occasionaly, until brown and dry. Sprinkle with garam masala and remove from heat.

Other Details
Serves: 4 Time: 40 mins.

Rating: Not rated yet.

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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