CGF Special Dum Ka Murgh: A Hyderabadi Culinary Gem
A flagship dish defined by slow-cooked pieces of protein and mild Indian spices; this dish is a balanced one. At CGF Café Golden Feast, Guwahati is inviting you to enjoy the symphony of flavour along with our outstanding ambience outdoor catering services.
Dum Ka Murgh: A Dish That Redefines Slow-Cooking
This dish originated from the exquisite royal heritage of the Nizams of Hyderabad. ‘Dum’ refers to the method of cooking opted for this dish. Being a 500-year-old recipe, this jewel originated from the Royal Kitchens by the khansamas (royal chefs).
The method? The ingredients in a heavy-bottomed utensil are sealed, and allowed to simmer in the protein’s own juices. The result is an aromatic, melt-in-mouth, and a creamy dish that not only win your heart but make you crave more. The recipe is also known as the Lagan ka Murgh due to its technique of slow-cooking.
Indulge in the Culinary Magic of CGF Cafe Golden Feast
At CGF Café Golden Feast, we upheld the magnificent techniques of Mughal kitchen, to recreate the Hyderabadi magic. Our chefs has adopted the techniques of creating layers of flavors that can be perfectly paired with pillowy naan or basmati rice.
Are you ready to enjoy a slow cooked dish with a blend of artistry, flavor, and history? Visit CGF Café Golden Feast, Guwahati, Assam for an extraordinary feast. If you want to try this at home, follow the recipe.
Ingredients Required
- 1 kg of chicken (hand-pick the boney ones for that extra flavour)
- A cup of yogurt
- 2 onions (for the birista)
- 3 tbsp of ginger-garlic paste (because the hero needs its sidekicks)
- Half a cup of fresh cream (oh! adds to the royal richness)
- 2 tbsp of poppy seeds and around 10 to 12 cashews (both need to be soaked and grinded)
- All the whole spices that you can get your hands on! 4 green cardamoms and gloves, a cinnamon stick, 2 bay leaves and a tsp of shahi jeera.
- 2 tbsp of ghee (because it takes the dish a notch higher)
- A tsp of red chili and turmeric powder each
- 1 tsp of garam masala (the queen helps to blend it all!)
- Salt for taste
- Sugar
- Warm milk infused with a pinch of saffron
Method
- The marinade party starts with a big bowl where the chicken, fried onions, yogurt, all the powerful spices, ginger-garlic paste, poppy seeds and cashew pastes, salt and sugar are mixed. Use your hands and mix them gently. Ensure the chicken is properly coat with all the ingredients and let it rest for around 2 hours.
- In a heavy-bottomed pot, pour some ghee and the whole spices. Let them crackle in the ghee and spread the aromatic fragrance.
- In the pot, pour the marinated chicken. Spread them out evenly in the pot. Then pour the garam masala, cream, and the saffron infused milk on the chicken. Don’t mess it up! Let it cover.
- Cover the pot tightly or you can seal with a dough. Cook slow and have some patience. Cook it on a medium heat for over 45 to 50 minutes.
- Let the dish rest for around 10 minutes before you serve and enjoy!
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