Dum Murgh Kali Mirch Recipe - Chicken In Rich White Gravy
A high protein Indian recipe with boneless chicken, curd (dahi / yogurt), teaspoons garam masala powder. Ready in 50 min, serves 5.
Curated byAarav Mehta🇮🇳
Instructions
24 steps- 1
To prepare Dum Murgh Kali Mirch Recipe, cut chicken in cubes then marinate it with ginger garlic, half of the curd, Garam masala powder, and salt to taste
boneless chicken(1 kg)curd (dahi / yogurt)(1 cup)teaspoons garam masala powder(2)ginger garlic paste(1 tablespoon)inch ginger - julienned(2)cloves garlic - julienned(5)teaspoons cumin powder (jeera)(2)salt - to taste - 2
Set it aside for 2-3 hrs or overnight
- 3
In a kadai, add a little ghee
tablespoons ghee(3) - 4
When the ghee is hot, on medium flame, add chopped onions, green chilies to it and saute it till the onions are translucent and softened
onions - chopped(2)green chillies - slit (adjust)(5)tablespoons ghee(3)tablespoons coriander (dhania) leaves - chopped(3) - 5
Wait till the onions and green chillies are a bit cooled and then take a mixer and blend it to a thick paste, adding a few teaspoons of water only if required
teaspoons garam masala powder(2)ginger garlic paste(1 tablespoon)cashew nuts - ground to paste(12)onions - chopped(2)green chillies - slit (adjust)(5)teaspoons cumin powder (jeera)(2) - 6
We need a thick paste here
ginger garlic paste(1 tablespoon)cashew nuts - ground to paste(12) - 7
In the same kadai, heat a little more ghee and add the cubed boneless chicken to the kadai when the ghee is hot enough
boneless chicken(1 kg)tablespoons ghee(3) - 8
Saute on a medium flame, keep it covered, till the chicken cubes are cooked well
boneless chicken(1 kg) - 9
Take out the chicken and keep it aside
boneless chicken(1 kg) - 10
Add another tablespoon of ghee to the kadai, when it is heated, add ginger garlic juliens to it
ginger garlic paste(1 tablespoon)inch ginger - julienned(2)cloves garlic - julienned(5)tablespoons ghee(3) - 11
Sauté it for a minute
- 12
Then add the blended onions paste, cashew paste, cumins, curd and cook till the gravy comes together
curd (dahi / yogurt)(1 cup)ginger garlic paste(1 tablespoon)cashew nuts - ground to paste(12)onions - chopped(2)teaspoons cumin powder (jeera)(2) - 13
At this point, add chicken to the above mixture, mix together add some water if needed
boneless chicken(1 kg) - 14
Let it cook on medium-low flame for about 2 minutes or till the gravy seems a little absorbed and mixed very well with chicken
boneless chicken(1 kg) - 15
Now add garam masala and ground black pepper and fresh cream
teaspoons garam masala powder(2)cashew nuts - ground to paste(12)fresh cream(1 cup)whole black peppercorns - crushed (adjust)(7) - 16
Mix properly
- 17
Now when Dum Murgh Kali Mirch is almost done a chopped coriander
onions - chopped(2)tablespoons coriander (dhania) leaves - chopped(3) - 18
Continue to cook on low flame
- 19
Now to smoke the chicken gravy, heat coal till red hot on the burner, by holding the coal with tongs
boneless chicken(1 kg)coal - a few - 20
Take a small steel katori put heated coal on it and place the steel katori in the middle of the kadai and pour a teaspoon of ghee or oil on it and cover the kadai immediately
coal - a fewtablespoons ghee(3) - 21
Let the smoke fill the kadai and flavour up the dish very well
- 22
Keep Dum Murgh Kali Mirch covered till all the dum or steam is settled
- 23
Turn off the flame and transfer to a serving dish
- 24
Serve Dum Murgh Kali Mirch Recipe along with Whole Wheat Naan Recipe, and Chicken Keema Biryani Recipe, Papad Raita Recipe for a complete meal
boneless chicken(1 kg)whole black peppercorns - crushed (adjust)(7)
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Dum Murgh Kali Mirch Recipe - Chicken In Rich White Gravy
A high protein Indian recipe with boneless chicken, curd (dahi / yogurt), teaspoons garam masala powder. Ready in 50 min, serves 5.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
24 steps- 1
To prepare Dum Murgh Kali Mirch Recipe, cut chicken in cubes then marinate it with ginger garlic, half of the curd, Garam masala powder, and salt to taste
boneless chicken(1 kg)curd (dahi / yogurt)(1 cup)teaspoons garam masala powder(2)ginger garlic paste(1 tablespoon)inch ginger - julienned(2)cloves garlic - julienned(5)teaspoons cumin powder (jeera)(2)salt - to taste - 2
Set it aside for 2-3 hrs or overnight
- 3
In a kadai, add a little ghee
tablespoons ghee(3) - 4
When the ghee is hot, on medium flame, add chopped onions, green chilies to it and saute it till the onions are translucent and softened
onions - chopped(2)green chillies - slit (adjust)(5)tablespoons ghee(3)tablespoons coriander (dhania) leaves - chopped(3) - 5
Wait till the onions and green chillies are a bit cooled and then take a mixer and blend it to a thick paste, adding a few teaspoons of water only if required
teaspoons garam masala powder(2)ginger garlic paste(1 tablespoon)cashew nuts - ground to paste(12)onions - chopped(2)green chillies - slit (adjust)(5)teaspoons cumin powder (jeera)(2) - 6
We need a thick paste here
ginger garlic paste(1 tablespoon)cashew nuts - ground to paste(12) - 7
In the same kadai, heat a little more ghee and add the cubed boneless chicken to the kadai when the ghee is hot enough
boneless chicken(1 kg)tablespoons ghee(3) - 8
Saute on a medium flame, keep it covered, till the chicken cubes are cooked well
boneless chicken(1 kg) - 9
Take out the chicken and keep it aside
boneless chicken(1 kg) - 10
Add another tablespoon of ghee to the kadai, when it is heated, add ginger garlic juliens to it
ginger garlic paste(1 tablespoon)inch ginger - julienned(2)cloves garlic - julienned(5)tablespoons ghee(3) - 11
Sauté it for a minute
- 12
Then add the blended onions paste, cashew paste, cumins, curd and cook till the gravy comes together
curd (dahi / yogurt)(1 cup)ginger garlic paste(1 tablespoon)cashew nuts - ground to paste(12)onions - chopped(2)teaspoons cumin powder (jeera)(2) - 13
At this point, add chicken to the above mixture, mix together add some water if needed
boneless chicken(1 kg) - 14
Let it cook on medium-low flame for about 2 minutes or till the gravy seems a little absorbed and mixed very well with chicken
boneless chicken(1 kg) - 15
Now add garam masala and ground black pepper and fresh cream
teaspoons garam masala powder(2)cashew nuts - ground to paste(12)fresh cream(1 cup)whole black peppercorns - crushed (adjust)(7) - 16
Mix properly
- 17
Now when Dum Murgh Kali Mirch is almost done a chopped coriander
onions - chopped(2)tablespoons coriander (dhania) leaves - chopped(3) - 18
Continue to cook on low flame
- 19
Now to smoke the chicken gravy, heat coal till red hot on the burner, by holding the coal with tongs
boneless chicken(1 kg)coal - a few - 20
Take a small steel katori put heated coal on it and place the steel katori in the middle of the kadai and pour a teaspoon of ghee or oil on it and cover the kadai immediately
coal - a fewtablespoons ghee(3) - 21
Let the smoke fill the kadai and flavour up the dish very well
- 22
Keep Dum Murgh Kali Mirch covered till all the dum or steam is settled
- 23
Turn off the flame and transfer to a serving dish
- 24
Serve Dum Murgh Kali Mirch Recipe along with Whole Wheat Naan Recipe, and Chicken Keema Biryani Recipe, Papad Raita Recipe for a complete meal
boneless chicken(1 kg)whole black peppercorns - crushed (adjust)(7)
Rate this recipe
