Nizami Dum Ka Murgh | Hyderabadi Dum Chicken | Royal Chicken Recipe

Steps

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1. 1
   Wash and clean the chicken with bone. Squeeze the juice from one small lemon over the chicken.
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2. 2
   Add 2 teaspoons of ginger, garlic and green chili paste.
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3. 3
   Add 1 cup of whisked yogurt.
   ▶ ≈1:00
4. 4
   Grind 10 almonds and 10 cashews into a smooth paste and add to the mixture.
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5. 5
   Add about half cup of freshly ground coconut paste.
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6. 6
   Add spice powders in order: 1 teaspoon turmeric powder, 2 teaspoons Kashmiri red chili powder, 1 teaspoon pepper powder, and 1½ teaspoons cumin powder.
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7. 7
   Continue adding 2 teaspoons coriander powder, 1 teaspoon garam masala powder, and 1 teaspoon salt.
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8. 8
   Add whole spices: a few small pieces of cinnamon, 1 teaspoon shahi jeera, and ¼ teaspoon cardamom powder for rich flavor.
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9. 9
   Add 2 tablespoons of ghee.
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10. 10
    Add two handfuls of fried onions to enhance the flavor.
    ▶ ≈1:52
11. 11
    Add a handful of fresh mint leaves and a handful of fresh coriander leaves. You may chop them first or add them whole.
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12. 12
    Mix everything thoroughly until all the chicken pieces are evenly coated in the masala. This is crucial for the flavors to seep into the meat.
    ▶ ≈2:06
13. 13
    Marinate the chicken for about 4 hours.
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14. 14
    Just before cooking, light charcoal until hot. Add a little ghee on the charcoal to produce smoke. Cover the bowl and let the smoky flavor infuse for about 2 minutes, then remove the charcoal.
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15. 15
    Transfer the marinated chicken to a pot suitable for dum cooking. The lid must fit perfectly with no steam escaping. If you don't have such a pot, seal any pot with chapati dough.
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16. 16
    Place the pot on a heavy iron tawa. Keep the flame on medium throughout the cooking time. Cook the chicken on dum for 45 minutes to 1 hour without increasing the heat.
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17. 17
    After 1 hour, turn off the stove. The chicken should be perfectly cooked, so tender it is literally falling off the bone.
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18. 18
    Serve hot. Enjoy with roti, naan, or pilaf rice. This royal dum ka murgh pairs wonderfully with laccha parathas or other breads.
    ▶ ≈4:55