Dum Murgh Aatishi Recipe - Spicy Smoked Chicken Recipe
Dum Murgh Aatishi, a delicious chicken curry which you can make for your House parties or festivals like Eid. Serve this curry along with Garlic Naan and Burani Raita.
Dum Murgh Aatishi Recipe is a North Indian Style Chicken recipe which has its own unique flavours. On this occasion of Eid this Recipe is sure to please your family and guests. With its versatility, it can be served with steamed rice or parathas and assorted naans too. In this dish, chicken is marinated with spices and cooked to perfection and lastly you give it a dum of coal for its smoky flavour.
Serve Dum Murgh Aatishi along with Garlic Naan, Jeera Rice, Burani Raita and Pudina Pyaz Kachumber Salad for a weekday meal.
If you like this recipe, you can also try other Chicken recipe such as
40 M
20 M
60 M
4 Servings
Ingredients
- 500 grams Chicken , Boneless For marination
- 1/2 teaspoon Anardana Powder (Pomegranate Seed Powder)
- 2 teaspoons Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 tablespoon Lemon juice
- Salt , to taste
- 1/2 tablespoon Ginger Garlic Paste For the nut paste
- 8 Cashew nuts
- 1/2 teaspoon Poppy seeds
- 1 teaspoon Char Magaz
- 1/2 teaspoon Fennel seeds (Saunf) Brown Onion Ginger Garlic Paste
- 4 Onions , chopped
- 4 cloves Garlic , chopped
- 1 inch Ginger , chopped Other ingredients
- 1 cup Homemade tomato puree
- 2 tablespoons Ghee
- 2 Dry Red Chillies
- 1/2 teaspoons Garam masala powder
- 1 teaspoon Red Chilli powder
- 1 inch Coal , for dum
- 1/2 cup Fresh cream
How to make Dum Murgh Aatishi Recipe - Spicy Smoked Chicken Recipe
To begin making the Dum Murgh Aatishi Recipe, firstly add 1/2 tablespoon ginger garlic paste, red chilli powder, lemon juice, salt to taste, anardana powder, cumin powder and mix everything well.
Next, add chicken and mix so that the chicken is properly marinated with the masala. Cover and keep it aside for 3 to 4 hours for marination.
Meanwhile add khus khus, cashew nuts, char magaz and fennel seeds in a mixer grinder and make a paste out of it. Keep it aside.
Heat oil in a heavy bottomed pan. Once it is hot, add the ginger garlic and onions and saute until the onions become caramelised. Once it gets caramelised, grind to make a smooth paste and keep aside.
The final step is to make the Dum Murgh Aatishi.
In a pan; add the ghee and dry red chillies. Stir in the brown onion paste, poppy seeds paste, tomato purée, garam masala powder, red chilli powder and keep stirring till oil leave from side. This will take about 4 to 5 minutes.
After 4 to 5 minutes, add in the boneless marinated chicken and let it cook for about 3 to 4 minutes. Once the chicken is cooked properly, add in the cream to the chicken mixture. After 2 minutes, switch of the heat.
Heat a coal directly on the gas flame. Once it is red, add it in a small bowl. Place this bowl in the middle of the heavy bottomed pan of the chicken. Put a teaspoon of ghee over the coal and cover the pan.
The coal will smoke and add the smoky flavor to the chicken. Once the smoke has subsided, remove the coal from the bowl and transfer the Dum Murgh Aatishi to a serving bowl.
Serve Dum Murgh Aatishi along with Garlic Naan, Jeera Rice, Burani Raita and Pudina Pyaz Kachumber Salad for a weekday meal.
