Dum Ka Chicken
Indulge in the rich and aromatic flavors of Dum Ka Chicken, a slow-cooked masterpiece that hails from the royal kitchens of Hyderabad. This traditional Indian recipe features succulent, bone-in chicken pieces marinated in a luscious blend of yogurt, fried onions, aromatic spices, and a creamy cashew paste. The secret to its unforgettable taste lies in the "dum" cooking technique, where the chicken is sealed and simmered on low heat, allowing it to absorb every nuance of the spices. A final touch of smoky flavor—achieved through hot charcoal—elevates the dish to gourmet perfection. Serve this decadent curry alongside soft naan, fluffy roti, or fragrant steamed basmati rice for an authentic and satisfying meal. Perfect for gatherings or festive occasions, Dum Ka Chicken promises to delight your taste buds with its melt-in-your-mouth texture and irresistible aroma.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Chicken (bone-in, curry cut)
- 1 cup Yogurt (thick, whisked)
- 1 cup Fried onions (store-bought or homemade)
- 2 tablespoons Ginger-garlic paste
- 2 teaspoons Red chili powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 3 pieces Green chilies (slit)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Mint leaves (chopped)
- 2 tablespoons Cashew nuts (soaked in warm water and blended to a paste)
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 4 tablespoons Ghee (clarified butter)
- 4 pieces Whole spices (cloves, cinnamon stick, cardamom, bay leaf)
- 1 piece Charcoal (for smoke flavor)
Instructions
Clean and wash the chicken thoroughly. Pat it dry with a kitchen towel.
In a large mixing bowl, combine the whisked yogurt, fried onions, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, slit green chilies, chopped cilantro, chopped mint leaves, cashew nut paste, lemon juice, and salt.
Add the chicken pieces to the marinade and mix well until all the pieces are evenly coated. Cover the bowl and let the chicken marinate for at least 2 hours, or overnight in the refrigerator for best results.
Heat ghee in a heavy-bottomed pan over medium heat. Add the whole spices (cloves, cinnamon stick, cardamom, bay leaf) and sauté until aromatic.
Reduce the heat to low and add the marinated chicken along with all the marinade to the pan. Mix well.
Cover the pan with a tight-fitting lid to trap the steam. You can seal the edges of the lid with dough if needed to ensure no steam escapes.
Cook the chicken on low heat (dum process) for 40-50 minutes, stirring occasionally to prevent sticking. The chicken will cook in its own juices, so additional water is not needed.
While the chicken is cooking, heat a small piece of charcoal until red hot. Place the charcoal in a small metal bowl or piece of foil. Once the chicken is cooked, place the bowl (or foil) inside the pan, pour a teaspoon of ghee over the hot charcoal, and immediately cover the pan to trap the smoky flavor. Let it rest for 5 minutes.
Remove the charcoal and give the chicken a final stir. Garnish with additional chopped cilantro and mint if desired.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
4562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.8 g | 438% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 6323 mg | 275% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 35.0 g | ||
| Protein | 210.0 g | 420% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 676 mg | 52% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3727 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
