Dum Ka Laal Murgh (Party Style Hyderabadi Red Chicken) Recipe

Recipe By Slurrp

Dum Ka Laal Murgh is a delicious and flavorful chicken dish from the Hyderabadi cuisine. It is made with tender chicken pieces marinated in a rich blend of spices and cooked in a slow-cooked gravy. The dish gets its vibrant red color from the use of Kashmiri red chili powder and tomatoes. Dum Ka Laal Murgh is a perfect choice for special occasions and parties, as it is sure to impress your guests with its taste and presentation.

4.8
24 Rating -
Rate
Non Vegdiet
2hr 40minstotal
2hr Prep
40minsCook
2hr 40m.total
2hr Prep
40m.Cook
Dum Ka Laal Murgh (Party Style Hyderabadi Red Chicken)
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ingredients serve

Ingredients for Dum Ka Laal Murgh (Party Style Hyderabadi Red Chicken) Recipe

  • 83.33 gram Chicken Pieces
  • 0.08 cup Yogurt
  • 0.17 tablespoon Ginger Garlic Paste
  • 0.17 teaspoon Red Chili Powder
  • 0.08 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 0.33 tablespoon Oil
  • 0.33 stick Cinnamon
  • 0.67 Cardamom Pods
  • 0.67 Cloves
  • 0.33 Onions, Finely Chopped
  • 0.33 Tomatoes, Finely Chopped
  • 1.67 Cashew Nuts
  • 0.33 tablespoon Ghee
  • 0.17 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Dum Ka Laal Murgh (party Style Hyderabadi Red Chicken) Recipe

Cooking Directions

  • STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 1 hour.
  • STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
  • STEP 3.Add onions and cook until golden brown.
  • STEP 4.Add tomatoes, cashew nuts, and cook until the tomatoes are soft.
  • STEP 5.Blend the mixture into a smooth paste.
  • STEP 6.In a separate pan, heat ghee and add the marinated chicken. Cook until the chicken is browned.
  • STEP 7.Add the blended paste, water, and cook on low heat for about 30-40 minutes until the chicken is cooked through and the flavors are well combined.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

  • For a spicier version, you can add more red chili powder or green chilies.
  • Make sure to cook the chicken on low heat to ensure it is tender and juicy.
  • You can add a few drops of rose water or kewra water for a fragrant touch.

Storage and Serving

  • Leftover Dum Ka Laal Murgh can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dish before serving.
  • Serve with naan, rice, or pulao for a lavish meal.
Nutrition
value
870
calories per serving
45 g Fat53 g Protein82 g Carbs47 g FiberOther

Current Totals

  • Fat
    45g
  • Protein
    53g
  • Carbs
    82g
  • Fiber
    47g

MacroNutrients

  • Carbs
    82g
  • Protein
    53g
  • Fiber
    47g

Fats

  • Fat
    45g

Vitamins & Minerals

  • Calcium
    929mg
  • Iron
    12mg
  • Vitamin A
    676mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    1mg
  • Vitamin B9
    69mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    182mg
  • Manganese
    17mg
  • Phosphorus
    603mg
  • Selenium
    56mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp