A decadent, slow-cooked boneless chicken with rich, khushbudaar creamy gravy, Dum ka Murgh Nawabi is emblematic of the fursat, mohabbat, and itminan that define Hyderabadi Ghizaayat. Rooted in the Nizami bawarchi khana of Hyderabad, Telangana, this dish stands as one of the most elegant in my repertoire: a true “fancy simmered chicken.”
When I cook, it’s not just food for sustenance but exploring, learning, and appreciating Bharatiya Sanskriti. Hyderabad stands apart as the only erstwhile Deccani princely state to rival the tehzeeb and nazakat of Lucknow and Rampur: a vibrant embodiment of Ganga-Jamuni tehzeeb, where culinary traditions reflect centuries of confluence, refinement, and shared heritage.
Hyderabadi Dum ka Murgh Nawabi is deeply imbued with fragrance through an overnight marination of yogurt, chironji, and char magaz paste, driving nut fats and a distinct Dum ka Murgh Masala (white poppy seeds, kabab chini, shahi jeera, and chandan) directly into the meat. After baking dum pukht until the chicken is tender and rendered fat separates from the gravy, the dish receives a final dhungar—a live charcoal smoke infusion drizzled with ghee directly before serving—locking in a deep, smoldering aroma that balances the velvety richness of the gravy.
Fried Onions / Birista [Yields: 476 g Onion Oil; 192 g Fried Onions]
520 g vegetable oil
785 g onions, thinly sliced
785 g onions, thinly sliced
Charoli-Mixed Melon Seeds-Almond Paste (Ground Into Paste)
12 g char magaz (mixed melon seeds)
20 g charoli nuts [Buchanania lanzan]
10 g almonds, blanched
100 g whole plain yogurt
20 g charoli nuts [Buchanania lanzan]
10 g almonds, blanched
100 g whole plain yogurt
Dum ka Murgh Masala (Ground Into Powder)
1 g green cardamom
0.63 g cloves
3 g cinnamon sticks
2.25 g cubeb [Piper cubeba]
2 g black cumin seeds [Elwendia persica]
3 g coriander seeds
10 g poppy seeds
2.00 g sandalwood powder, culinary grade [Santalum album]
0.63 g cloves
3 g cinnamon sticks
2.25 g cubeb [Piper cubeba]
2 g black cumin seeds [Elwendia persica]
3 g coriander seeds
10 g poppy seeds
2.00 g sandalwood powder, culinary grade [Santalum album]
Marination (Overnight)
1.626 kg boneless chicken breasts and thighs, skinned and curry cuts
58 g ghee
96 g (½ cup) onion oil
20 g (1 tbsp) ginger paste
18 g (1 tbsp) garlic paste
1.50 g (½ tsp) ground turmeric
Prepared Dum ka Murgh Masala
Prepared charoli-mixed melon seeds-almond paste
1.00 g dried mint leaves, coarsely crushed
12 g fresh coriander, chopped
16 g Kashmiri red chili powder
400 g whole plain yogurt
19 g (2½ tsp) fine salt
142 g fried onions
58 g ghee
96 g (½ cup) onion oil
20 g (1 tbsp) ginger paste
18 g (1 tbsp) garlic paste
1.50 g (½ tsp) ground turmeric
Prepared Dum ka Murgh Masala
Prepared charoli-mixed melon seeds-almond paste
1.00 g dried mint leaves, coarsely crushed
12 g fresh coriander, chopped
16 g Kashmiri red chili powder
400 g whole plain yogurt
19 g (2½ tsp) fine salt
142 g fried onions
Dum Pukht
0.5 g saffron, soaked in 1 tbsp warm milk, and ground
Dhungar
Piece of live charcoal
½ tsp ghee
½ tsp ghee
Garnishing
Mint sprigs, chiffonade
50 g fried onions
50 g fried onions
Method
Fry sliced onions in vegetable oil over medium heat until deep golden brown. Drain thoroughly; reserve the onion oil. Set aside 50 g fried onions for garnish and crush the remaining fried onions for the marinade.
Mill all whole spices for Dum ka Murgh Masala into a fine powder. Blend chironji, char magaz, blanched almonds, and 100 g yogurt into a smooth, thick paste.
Combine chicken cuts with crushed birista, reserved onion oil, ghee, ginger-garlic pastes, chili powder, salt, herbs, spice powder, nut paste, and remaining 400 g yogurt. Mix thoroughly, cover, and refrigerate 12–24 hours. Bring to room temperature 1 hour before cooking.
Transfer marinated chicken and juices into a heavy oven-proof braiser or Dutch oven. Fold in bloomed saffron milk. Cover tightly with foil and a fitted lid. Bake at 400 °F (200 °C) for 45 minutes until tender and oil separates. Rest 15–20 minutes unopened.
Uncover dish and float an onion skin or foil cup on top of gravy. Using tongs, place a glowing hot charcoal piece into the cup, drizzle with ½ tsp ghee, and instantly seal lid tightly for 3–5 minutes to trap smoke.
Discard charcoal cup. Stir rendered fat back through gravy. Garnish with reserved birista and fresh mint chiffonade. Serve hot with sheermal or naan.
