Authentic Hyderabadi Dum ka Chicken | 100% Shaadiyon wala recipe
Hyderabadi Dum ka Chicken is a delicious chicken dish usually served at weddings. It is a rich, aromatic, and flavourful dish, made by pre-marinating chicken, slow-cooked on coal to perfection.
The first time I had tasted this dish was at a valima dinner (gathering to celebrate after a Muslim wedding). From a platter of succulent kebabs to rich dessert, it was a lavish spread on the table. Also, it was a delight to the eyes and one of the best dining experiences.
Dum ka Chicken was one of the dishes served on the table, it looked tempting with semi-thick gravy and creamy texture. One bite and the chicken was ridiculously tender, the gravy was creamy and mildly spiced, yet had incredible flavors.
After this, I always used to look forward to such invitations and make sure to attend the function. LoL!
Introduction of Hyderabadi Dum ka Chicken
Dum Ka Chicken or slow-cooked Hyderabadi chicken curry is a very popular Nawabi dish in Hyderabad. The Indian city, which is not only known worldwide for its magnificent monuments, diamond and pearl ornaments, but also for royal, lip-smacking delicacies.
Hyderabadi dum ka chicken is called by many names because of; the color of gravy, an occasion made for, a vessel used to make this dish.
As it’s a royal dish, it is a chicken gravy that is rich, creamy, silky, and flavourful because of aromatic whole spices.
Dum ka Chicken is found almost in every Hyderabadi function, be it a small gathering, wedding, or any other family function or special occasion. Usually, at the wedding, the dish has red in color. Hence it is also known as “dawatowaala Hyderabadi red chicken” “Shadiyon wala red chicken” or “dum ka red chicken” or “Hyderabadi red chicken” or “Hyderabadi wedding red chicken curry” or “Hyderabadi dum ka murg“.
What is Dum cooking?
Hyderabadi Dum Ka Chicken is made by “dum” process of cooking which means slow cooking. A heavy bottom vessel is used to make this dish so that the heat is evenly distributed and food doesn’t burn. This means dum-cooking is a technique of very slow-cooking in a round, heavy bottom vessel sealed with a tight-fitting lid so that steam is prevented from escaping.
Because of slow cooking, dum process ensures that the meat is tender and juicy. As the vessel is tightly sealed, the flavors are all sealed in and the meat continues to cook in its own juice. Can relate dum ka cooking to Hyderabadi Biryani which is very famous and favorite for its lip-smacking taste.
Traditionally, dum cooking is done under hot charcoals. At home this is not possible, so you can cook on low heat on a stovetop.
About the Recipe
Being a foodie and interest in cooking, I’m a member of many foodie groups. One day, a home chef had shared the post of Dum Ka Chicken. The dish looked exactly the same as dum ka chicken served at weddings. When asked for the recipe, she was kind enough to share the detailed recipe.
It was my kid’s 2nd birthday and I invited few relatives to the party. Apart from regular dishes, I wanted to treat them to Hyderabadi cuisine. As I had the full poof recipe, made the same for the guests. With the appreciation of guests, I felt it turned out the best.
After the first attempt, Dum ka Murgh is one of the most favorite chicken dishes in my family. It is also on top of the menu items when I have guests at home.
Hyderabadi dum ka chicken is unique from other curries as the recipe has Chinese sauces too.
I like to dhungar/infuse smoke this dish, it adds a smoky flavor. I place a piece of smoldering coal in a small steel bowl along with whole spices like clove and green cardamom. Pour over a couple of teaspoons of ghee on the coal and cover the vessel with a lid for 5minutes. You can taste the smoky flavor in every bite.
Try the recipe and I promise the result is amazing. Spell-bind your guests with its interesting flavors and exotic taste.
Ingredients to make Dum Ka Chicken
Looking at the ingredients list may scare you. Most of the ingredients are found in the Indian pantry, there may be a few which you need to get from a store. The ingredients are the secret of unique taste and absolutely finger-licking dish.
Chicken: Chicken pieces with the bone are mostly preferred. Will recommend getting an even size of pieces. If uneven, large pieces will stay in shape and small pieces may turn mushy upon dum cooking.
You can use boneless too. The cooking time will vary.
Ginger-Garlic paste: It helps in removing the smell from the meat. Can use homemade or store-bought.
Mixed Nuts: Nuts make the gravy rich and creamy. I use cashews, coconut, almonds, and poppy seeds.
Curd/Yogurt: I use fresh full-fat yogurt (curd) in the marination, the extra fat helps in making the final dish luscious and creamy. You can use low-fat or curd made at home too.
Do not use sour or old curd, it will change the taste of the dish.
Fried onion: One of the main ingredients is fried onions, also called Birista. Basically thinly sliced onions are deep-fried in oil till golden brown and crisp. It thickens the gravy, adds color and delicately sweet taste to the gravy.
Whole spices: Shah jeera, cloves, cinnamon, green cardamom.
Herbs: Fresh coriander and mint leaves are added to the marination.
Chinese sauces: Soya sauce, green chilly sauce, red chilly sauce, and vinegar.
Ghee: Adds aroma.
How to make Birista?
Peel the onions. Cut/slice them into thin slices. After slicing the onions, separate them with your hands. If possible make sure the slices are almost equal in size. By doing so, there will be even browning.
Heat oil in a large kadai or pan. The quantity of oil should be enough to cover the onion slices.
When the oil is hot, add the sliced onions carefully. Fry on high heat till the color of onions is light brown color.
The heat in the fried onions will continue to cook them further. If the onions are fried till brown color, the heat will turn the onions to dark color and even taste bitter.
Cooking process of Hyderabadi Dum Ka Chicken
Hyderabadi dum ka murgh has many ingredients but once the preparation is done, the cooking process is a simple 3 steps;
Make the paste of fried onions along with roasted nuts and curd.
Marinate the chicken.
Slow cook till chicken is done.
More Chicken recipes
Marinate the chicken for at least 30 minutes or for 2-4 hours in the refrigerator or overnight. The marination will tenderize the meat and infuse flavor deeper.
Do not miss taking out the marinated chicken an hour or two before cooking.
Making the paste of fried onions: It gives the gravy a smooth texture. Instead, you can crush the fried onions and add while marinating the chicken.
Cooking vessel: I use Handi to make this dish which gives the best result.
If you do not have a heavy bottom pan, you can use a utensil with a tight lid. However, the cooking time will vary. So, keep checking for the doneness of the chicken.
Traditionally, Hyderabadi dum ka chicken is served with bagara rice or any type of biryani. Or pair up the luscious gravy with phulka, roti, paratha, roomali roti, sheermal, or butter naan. My personal favorite is with roomali roti; Indian flatbread which is extremely thin and transparent.
If you want to impress your guests or make a weekend special meal, try this recipe. and do let me know your feedback. You can also follow me on Instagram to see what’s latest in my kitchen!
Dum ka Chicken | Hyderabadi Shaadiyon wala recipe
- 1 kg Chicken (with bone, cut into medium pieces)
- 1/4 cup Dry coconut (grated or thinly sliced)
- 2 medium Onions (sliced and fried)
- 7 Cashews
- 2 tspn Poppy seeds
- 4 Badam (optional)
- 1 tspn Chironji (optional)
- water to grind
- 1 tsp Cumin seeds
- 3 Green Cardamom (elaichi)
- 1 inch Cinnamom (dalchini)
- 3 Cloves (laung)
- 2 tbspn Ginger garlic paste
- 100 gms Curd (fresh)
- 1/4 cup Oil (used to deep fry onions)
- 3 tspn Kashmiri red chili powder
- 1/2 teaspoon Black pepper powder
- 1/2 tbspn Coriander powder
- 1 teaspoon Garam masala
- 1 tbspn Green chili sauce
- 1 tbspn Red chili sauce
- 1 tsp Light soya sauce
- 4 tbspn Tomato ketchup
- 3 tsp Vinegar
- 1/4 cup Coriander and Mint leaves
- 1 tbspn Ghee
- Salt to taste
Making the paste
- In a kadai, dry roast coconut, cashews, chrionji, poppy seeds, badam on low flame for a minute. Remove on a plate. Let it cool.
- Grind to a smooth paste along with the fried onion by adding little water.
Marinating the chicken
- Take a heavy bottom kadai or a pan with a lid. Add chicken pieces, and add the grinded paste and all the other ingredients mentioned above in the ingredients section.
- Mix well. Close the lid and rest for at least 30 minutes.
- If marinating for more time, refrigerate the marinated chicken and take it out at least 1 hour before cooking.
Cooking the chicken
- Add 1/4th cup water to the marinated chicken and give a good mix.
- Put the kadai/pan with the marinated chicken on the stovetop. Cook on high flame for 3-5 minutes till there is a boil and smoke at the corners.
- Turn the flame to low. Close the lid and cook for 30-40 minutes, until the chicken is cooked.
- Can stir the curry in between to avoid sticking to the bottom of the vessel.
- When the chicken is cooked, check the consistency of the gravy. Ideally, it should be semi-thick.
- So, if there the consistency is thin, reduce the gravy further till semi-thick.
- Turn off the flame and let it rest for 10-15 minutes.
- Can garnish with fried onions and coriander leaves.
- Serve hot with your choice of flatbread or rice variety.