About The Author
Hello! From Chuchura (in Hooghly District) and a foodie, I created this blog with a mission to preserve the food of the land; with a message to encourage and promote clean and real food. I hope you enjoy and gain out of this blog, happy reading!
Looking forward to read and hear your feedback.
Did you come here wondering what role a duck played in this recipe?
Bad news – there’s no duck. And there’s no soup!
Good news – the words ‘duck soup’ mean a task that requires no or little effort. This chicken curry does not require a lot of effort.
Why You Should Give This A Try?
Because it requires minimal effort, produces a rich, savory spicy and dark gravy. Not to forget the succulent pieces of chicken on bone that make your chicken meal very special.
You can have this with roti/chapati, nan, paratha and even rice.
This recipe is a lockdown invention. I scramble out of bed on a lockdown weekend, not feeling like cooking (because I have been cooking almost every day for the past 100 odd days). But then, the foodie in me have a king-like demand.
It screams – “I need chicken, and don’t give me the usual curry and kawsha (or kassa).”
This led me to think.
Sitting up on my bed one Saturday night, I decided to make a chicken curry that –
- Is easy and not complicated
- Has unique and rich flavors with succulent chicken
- Does not need me to slog for hours in my kitchen
- Helps me chill out reading on food and working on stuff that I love
Here’s the recipe. I would really appreciate if you give it a try and share your feedback.
Please do share a pic with me on Instagram or Facebook.
Note
The equipment & ingredient quantity provided in this recipe is to assist you in cooking this dish. Feel free to experiment with your ingredients. Remember that we all have different set, size & shape of kitchen tools in our pantry.
Equipment
- Knife
- Mixie
- Preparation Bowl
- Wok
- Spatula
- Serving Bowls
Ingredients
Cashew Chilli Paste
- 12 pc cashew nuts
- 4 tsp melon seeds
- 4 pc red chilly
- 4 pc Kashmiri red chilly or Byadgi chilly or use 2 tsp kashmiri red chilli powder
- 1 cup water for boiling
Ginger Garlic Green Chilli Paste
- 3 inch ginger
- 12 pc cloves of garlic
- 6 pc green chillies
- 1/4 cup water optional, if needed
Deep Fry
- 2/3 cup mustard oil
- 4 pc large onion 6 pieces of medium-sized onions or 8 pieces of small-sized onions
For the Marinade
- 1 kg chicken cut in large pieces/biryani pieces
- 2 tsp cumin powder
- 1 cup curd
- salt to taste
- 2 tsp sugar optional
Whole Spices
- 2 inch cinnamon (dalchini)
- 2 tsp black peppercorns (kali mirch/gol morich)
- 6 pc green cardamom
- 6 pc cloves
- 1 pc mace
Instructions
Preparation for the Dum ka Murgh
- Bring all the ingredients mentioned under "Cashew Chilli Paste" to a boil and allow it to boil for 10 minutes
- Peel and slice the onions, ginger, garlic mentioned under "Ginger Garlic Green Chilli Paste"
- In a wok, heat the oil and fry the onions till they turn golden brown. Keep aside. Do not discard the oil
- Make a paste of all the ingredients mentioned under "Cashew Chilli Paste" and "Ginger Garlic Green Chilli Paste"
- In a mixing bowl, add the spice mix prepared in the previous step
- To the same same mixing bowl, add all the ingredients mentioned under "Whole Spices" along with fried onions
- Add cumin powder, curd, salt, sugar mentioned under "For the Curry" and mix thoroughly
- Add the chicken pieces and massage the marinade for a couple of minutes
- In the wok that contains the oil from fried onions, add the marinaded chicken along with all the marinade
- Allow to rest for 30 minutes
Cooking the Dum ka Murgh
- Cover the wok
- Put this on a medium to low flame and allow to cook for the next 30 minutes
- After 10-15 minutes, uncover, give a gentle stir and cover. This is to prevent the spices from sticking to the bottom and burning the curry
- Put off the flame and allow to rest for another 10 minutes
- Serve hot with kulcha, paratha, rice
Notes
- I have used Byadgi Chili. You can use Kashmiri chili as well. Note that Byadgi chili has a better outcome than Kashmiri chili
- Get chicken pieces that are bigger in size. You can consider biryani cuts for this recipe
- The recipe is written keeping in mind that you have a normal wok. You need not stir every 15-odd minutes if you have a thick bottomed wok/handi
- Keep a watchful eye while frying the onions. Ensure that your onions do not turn brownish black while frying. To prevent that, remember that onions continue to cook once you have taken them out of the frying pan. Be vigilant and take it out once it has a lighter brown color on itself
- I have added a bit of sugar to the recipe. Sugar helps to balance out the flavors