I hope everyone is doing well. Today I have a delicious and pretty spectacular baked chicken curry dish or “dum ka murgh.” Dum ka murgh means a steamed or indirectly cooked chicken – making the oven the perfect cooking appliance. The way that I’ll be making the chicken today is a fairly common way dishes were made for the royals of the Mughal empire. The sauce is spectacularly tasty and the chicken is soft, moist, and perfectly cooked.
Just a hint for this recipe, you could use the base of this chicken when it’s cooked, add some 75% cooked rice on top and some biryani food coloring and you’ll have some pretty amazing biryani. But more on that in another post.
This recipe is also easy because you literally throw everything into one pot, put a lid on it and stick it in the oven. You don’t have to brown anything or fry anything or worry about oil making your kitchen surfaces greasy and sticky – it’s all contained and all yummy. Double win.
Let me show you how I make it.
First, we’ll need our meat. I am using six skinless chicken legs, and six skinless chicken thighs for this dish.
In a 1/4 cup measure measure out 1.5 tablespoons each of charoli or chironji and unsalted cashews. What the heck is a charoli, Rehana? A charoli is a small nut that has an almond like flavor and is used in thickening savory meat dishes. (thanks, Wikipedia!) I bought it because they sold it in the Desi grocery store and I thought that meant that I had to have it but this is honestly the first time I’m using it. It seemed applicable. If you don’t have charoli’s just use 1/4 cup of unsalted cashews.
Next, we’ll need a large pot. I am using a Le Creuset Cast-Iron 7-1/4-Quart Pot that I just got and absolutely loving. I have a smaller oval one that I took from my mom when I moved out (heh heh) but I wanted something bigger and found this. I like using these heavy cast iron pots when I “dum” (indirectly cook) anything because the weight of the lid ensures a good seal on the pot and I don’t have to worry about too much steam escaping. Either way, make sure whatever pot you use is oven-safe and doesn’t have any plastic bits that will melt. Alternatively, you could make this in a foil tray and cover it with a few layers of heavy-duty aluminum foil to make sure the steam is trapped.
Back to the blender we go with 3 green thai chiles and whir it up. Don’t be like me and put whole chiles in the blender thinking it will do everything. You should, again unlike me, cut it up into manageable pieces.
In this pot I have the chiles that are ground up, 1/2 cup of plain yogurt, one teaspoon of red chile powered, 1/2 teaspoon of farm masala, 1/2 teaspoon of black cumin seeds, one teaspoon of cumin powder, three teaspoons of coriander powder, 1/2 teaspoon of turmeric powder, two teaspoons of salt and two tablespoons of ginger and garlic paste.
Then I added 1/2 cup of chopped cilantro, 1/2 cup of chopped mint, 1 lime – juiced, and 1/4 cup of oil.
Let this mixture marinade for four hours or overnight and then park it into a preheated 350 degree Fahreneheit oven and let it go for 50 minutes, and then allow it to rest (without opening the lid) for another 15 minutes.
You’ll open it to find this glorious dum ka murgh.
I would serve this with some perfectly steamed white rice and a simple salad. I hope you guys enjoy this recipe! Let me know if you try it out.
- 6 skinless chicken thighs
- 6 skinless chicken legs
- ¼ cup nut mixture (charoli + cashew) blended with 1 cup water
- 3 green chiles, blended into a paste
- 1 cup store-bought fried onions
- 2 tbsp of ginger and garlic paste
- ½ cup plain yogurt
- 1 tsp red chile powder
- ½ tsp garam masala
- ½ tsp black cumin seeds
- 1 tsp cumin powder
- 3 tsp coriander powder
- ½ tsp turmeric
- 2 tsp salt
- 1 lime - juiced
- ½ cup chopped cilantro
- ½ cup chopped mint
- ¼ cup oil
- Mix all the ingredients together in a large heavy duty, preferably cast iron, oven-proof pot
- Marinade for 4 hours or overnight
- Bake at 350 degrees F for 50 minutes
- Allow to rest, without opening the lid, for 15 minutes