Dum Murgh Chicken pieces cooked in creamy cashewnut gravy along with Indian spices This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 18 Mar 2021 in Recipes Course New Update Advertisment Main Ingredients Chicken, Yogurt Cuisine Moghlai Course Snacks and Starters Prep Time 1.30-2 hour Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Dum Murgh 750 grams Chicken cut into 1 inch pieces on the bone 1 cup Yogurt 1 tablespoon Ginger-garlic-green chilli paste to taste Salt 2 tablespoons Ghee 1 cup Onion paste 1 teaspoon Coriander powder 1/4 teaspoon Mace (javitri) powder 1/2 teaspoon Black cardamom powder 1 teaspoon Cumin powder 1/4 cup Cashewnut paste to serve Fresh coriander sprig Method Take yogurt in a mixing bowl, add ginger-garlic-green chilli paste and salt and mix well. Add chicken pieces, mix and refrigerate to marinate for 1-2 hours. Heat ghee in a non-stick pan, add onion paste, mix and sauté till lightly browned. Add coriander powder, mace powder, black cardamom powder, cumin powder and salt, mix and sauté for 1 minute. Add 2 tablespoons water, mix and saute till ghee separates. Add chicken and mix. Add ½ cup water, mix well, cover and cook for 2 minutes. Add cashewnut paste, mix well, cover and cook on low heat till the chicken is fully done. Transfer into a serving bowl, garnish with a coriander sprig and serve hot. #Black cardamom powder #Cashewnut paste #Chicken #Coriander powder #Cumin powder #Ghee #Ginger-garlic-green chilli paste #Onion paste #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article