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In a large cooking pot or heavy-bottomed pan, add the 1 kg of chicken.

To the chicken, add the 1 cup of beaten curd/yogurt, 1/2 teaspoon of turmeric powder, 1 tablespoon of Kashmiri chili powder, 1 heaped tablespoon of coriander powder, 1/2 tablespoon of garam masala, 1 teaspoon of pepper powder, and salt to taste.

Add 1 heaped tablespoon of ginger garlic paste and 1 cup of fried onions to the pot.

In a blender or food processor, combine the 7 cashews, 5 almonds, and 1/4 coconut. Grind them into a fine paste, adding a little water if necessary to achieve a smooth consistency. Add this paste to the chicken mixture.

Add the 6 green chilies, a handful of coriander leaves, and 15 mint leaves to the pot.

Pour in 2 teaspoons of ghee and 3 tablespoons of oil. Squeeze in the juice of half a lemon.

Add the 1/2 inch cinnamon stick, 4 cloves, and 2 cardamom pods to the mixture.

Mix all the ingredients together thoroughly with your hands or a spoon, ensuring the chicken pieces are well coated with the marinade.

Cover the pot and let the chicken marinate in the refrigerator for at least 30 minutes. For best results, you can marinate for up to 1 hour.

Place the pot with the marinated chicken on an induction cooktop or stove over low to medium heat.

Cover the pot with a tight-fitting lid and cook for 25 to 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Continue cooking until the chicken is tender, cooked through, and the oil begins to separate from the curry, indicating it's well cooked.

Garnish the Dum Chicken with additional fresh coriander leaves before serving.

Serve the hot Dum Chicken with roti, chapathi, rice, or parotta.


In a large cooking pot or heavy-bottomed pan, add the 1 kg of chicken.

To the chicken, add the 1 cup of beaten curd/yogurt, 1/2 teaspoon of turmeric powder, 1 tablespoon of Kashmiri chili powder, 1 heaped tablespoon of coriander powder, 1/2 tablespoon of garam masala, 1 teaspoon of pepper powder, and salt to taste.

Add 1 heaped tablespoon of ginger garlic paste and 1 cup of fried onions to the pot.

In a blender or food processor, combine the 7 cashews, 5 almonds, and 1/4 coconut. Grind them into a fine paste, adding a little water if necessary to achieve a smooth consistency. Add this paste to the chicken mixture.

Add the 6 green chilies, a handful of coriander leaves, and 15 mint leaves to the pot.

Pour in 2 teaspoons of ghee and 3 tablespoons of oil. Squeeze in the juice of half a lemon.

Add the 1/2 inch cinnamon stick, 4 cloves, and 2 cardamom pods to the mixture.

Mix all the ingredients together thoroughly with your hands or a spoon, ensuring the chicken pieces are well coated with the marinade.

Cover the pot and let the chicken marinate in the refrigerator for at least 30 minutes. For best results, you can marinate for up to 1 hour.

Place the pot with the marinated chicken on an induction cooktop or stove over low to medium heat.

Cover the pot with a tight-fitting lid and cook for 25 to 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Continue cooking until the chicken is tender, cooked through, and the oil begins to separate from the curry, indicating it's well cooked.

Garnish the Dum Chicken with additional fresh coriander leaves before serving.

Serve the hot Dum Chicken with roti, chapathi, rice, or parotta.
