Chicken Hyderabadi Curry Recipe (dum ka murgh)

Ingredients

• 3 medium-sized red onions (thinly sliced)
• cooking oil (to deep fry)
• 10 whole cashews (soaked in warm water (15 minutes))
• 10 almonds (soaked in warm water and peeled)
• 1/4 cup grated coconut
• 3 green cardamom
• 3 cloves
• 1 inch cinnamon stick
• 1/2 cup milk (warmed)
• 1 pinch saffron strands
• 800 grams chicken bone-in pieces (curry cut)
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp black pepper powder
• 1 tsp caraway seeds (or 1 tsp cumin powder)
• 1 cup yoghurt (whisked)
• 2 tbsp ginger garlic paste
• 6-8 green chillies (slit)
• handful Fresh coriander leaves (chopped)
• handful fresh mint leaves (chopped)
• Juice of half a lime
• 1 tbsp ghee
• 1/4 cup cooking oil (reserved from onion-fried oil )
• Salt to taste

Instructions

1. 1

   --- Soak nuts and infuse saffron ---

2. 2

   Soak cashews and almonds in warm water for 15 minutes.

3. 3

   infuse: Warm the milk, add saffron strands, and set aside to infuse.

4. 4

   --- Fry the onions ---

5. 5

   fry: Slice the onions thinly and fry them in small batches in hot oil until they turn golden brown. Stir often so they cook evenly and don’t burn. Remove using a slotted spoon and set aside to drain off any excess oil. Don't forget to reserve about ¼ cup of this onion-flavoured oil for later.

6. 6

   --- Prepare the paste ---

7. 7

   Grind the soaked cashews, peeled almonds, grated coconut and whole spices to a smooth paste, adding a splash of water if needed.

8. 8

   --- Marinate the chicken ---

9. 9

   marinate: In a large bowl with the clean chicken pieces, add the spices, whisked yoghurt, ginger-garlic paste, green chillies, mint & coriander leaves, fried onions, ground paste, saffron-infused milk, reserved onion-fried oil and lastly, ghee.

10. 10

    Mix well, ensuring every piece is coated in the aromatic masala. You may cook it immediately or let it marinate for about 15 minutes.

11. 11

    --- Cook the curry ---

12. 12

    cook: Transfer the marinated chicken to a heavy-bottomed pot. Cook uncovered on medium heat until it starts to boil.

13. 13

    slow cook: Reduce the heat, cover with a heavy lid, and simmer until the chicken is tender and the oil rises to the top. This may take around 40–45 minutes.

14. 14

    --- Serve ---

15. 15

    serve: Garnish with more fried onions and fresh herbs. Serve hot with rice, roti, or naan, and prepare for a Hyderabadi-style feast that’s rich, nutty, and deeply aromatic.