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dum ka chicken

Dum ka Chicken | Hyderabadi Shaadiyon wala recipe

Santosh Allada
Dum ka Chicken or slow-cooked chicken curry is rich, creamy, delicious. This Hyderabadi chicken curry is a one-pot dish, so you can mix all the ingredients with chicken pieces and slow cook until the meat is tender and fall off the bone.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Marination 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian


  • 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.


You can alter the quantity of the ingredients as per your taste buds.
If you don't have all the nuts, can skip and increase the number of cashews.
The marination process makes the chicken tender and juicy. So, marinate the chicken at least for 30 minutes.
Boneless chicken pieces will take less time to cook. So, set the cooking time accordingly. Can check by inserting a knife or a fork or eating a piece (my preferred method).
You can skip Chinese sauces too. But, that gives the authentic wedding style taste.
Instead of vinegar, you can add lemon juice.