Dum Murgh Kali Mirch Recipe - Chicken In Rich White Gravy
Dum Murgh Kali Mirch Recipe is a lip smacking chicken gravy that is cooked in a creamy rich white gravy and then coal smoked to give that lovely smoked flavour. Serve it with phulkas and a salad for a complete meal.
Dum Murgh Kali Mirch Recipe is rich creamy dish owing to the addition of cashews, cream, and onions along with flavours from fresh ground spices.
The succulent pieces of chicken are simmered in this rich white gravy and then coal smoked and cooked on dum to bring out all the flavours beautifully.
Great to be served as a weekend meal or at te next dinner party you host.
Here are more chicken recipes for you to try
- 1 kg Boneless chicken
- 1 cup Curd (Dahi / Yogurt)
- 2 teaspoons Garam masala powder
- 1 tablespoon Ginger Garlic Paste
- 12 Cashew nuts , ground to paste
- 2 Onions , chopped
- 2 inch Ginger , julienned
- 5 cloves Garlic , julienned
- 5 Green Chillies , slit (adjust)
- 1 cup Fresh cream
- 7 Whole Black Peppercorns , crushed (adjust)
- 2 teaspoons Cumin (Jeera) powder
- Coal , a few, for dum
- 3 tablespoons Ghee
- 3 tablespoons Coriander (Dhania) Leaves , chopped
- Salt , to taste
How to make Dum Murgh Kali Mirch Recipe - Chicken In Rich White Gravy
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. Set it aside for 2-3 hrs or overnight.
In a kadai, add a little ghee. 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.
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. We need a thick paste here.
In the same kadai, heat a little more ghee and add the cubed boneless chicken to the kadai when the ghee is hot enough.
Saute on a medium flame, keep it covered, till the chicken cubes are cooked well. Take out the chicken and keep it aside.
Add another tablespoon of ghee to the kadai, when it is heated, add ginger garlic juliens to it. Sauté it for a minute. Then add the blended onions paste, cashew paste, cumins, curd and cook till the gravy comes together.
At this point, add chicken to the above mixture, mix together add some water if needed.
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.
Now add garam masala and ground black pepper and fresh cream. Mix properly.
Now when Dum Murgh Kali Mirch is almost done a chopped coriander. Continue to cook on low flame.
Now to smoke the chicken gravy, heat coal till red hot on the burner, by holding the coal with tongs.
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. Let the smoke fill the kadai and flavour up the dish very well.
Keep Dum Murgh Kali Mirch covered till all the dum or steam is settled. Turn off the flame and transfer to a serving dish.
Like they say...."food is a spiritual channel for love" - I am a firm believer and practitioner of that. I love to invent new recipes both traditional and continental and give them my own twist . Food has always been my passion as I grew up in a family that owned restaurant businesses. I always invented my own ways of making it more healthy and appealing while maintaining its original taste. My mantra in life is simple - "There is no sincere love other than serving healthy and tasteful food to your loved ones".