Dum ka Murg, White curry {recipe}

We gave you the red chicken recipe and now here comes the white…10441135_10152447668052440_2569722177922754781_n



Chicken, 1 kg, cut into medium pieces
Charoli nuts/Chironji, 2 tbsp
Cashew nuts, 2 tbsp

Almonds, 3 to 4
Dry coconut powder, 2 tbsp
Poppy seeds, 2 tbsp
Yogurt, 1 cup
Cinnamon1 large piece

Green cardamom, 4

Cloves, 5

Bayleaf, 1

White pepper powder, ½ tsp
Ginger paste, 1tsp

Garlic past, 1tsp

Juice of 1 lemon

Green chili paste, 1 tsp (or to taste)

Salt, to taste

Oil, 1-2 tbsp

Water, about a cup

Wheat flour dough, to seal the handi


Dry roast the chironji, cashew nuts and almonds together for about 2 minutes.Dry roast the poppy seeds and dry coconut powder for a minute each.

Add all these ingredients in a mixer/grinder with a little water and make into a paste. The consistency of the paste should neither be too thick nor too thin.
Now place the chicken pieces in a Handi (or a deep pot)
Add all the ingredients to the chicken except the dough. Mix well.

Cover the edge of the handit with the dough and shut the lid tight on it. If it is evenly done, no steam should escape from the pot. Put a little weight on the lid so it does not open out.
After 5 minutes of high heat, lower the flame to the least and let it cook for about an hour. Dum ka Murg is ready to be served.

-Courtesy Bandana Borah Saikia

  1. Dear Mona,

    I am writing on behalf of India Brand Equity Foundation. We are currently working on a project promoting Indian spices. In this regard, we are in the process of sourcing recipes highlighting the significance and importance of Indian spices to be uploaded on our website shortly. Could you please help on this or provide contact of someone who could?

    Thanks and regards
    124 4499611

  2. The dish is just mouth watery. I love to have chicken and fond of cooking as well. I will surely try the recipe out this weekend itself…keep posting with lots more.