Murgir Dum

    1 hour 30 mins

    My mom would make this preparation on a Sunday. It can be eaten at lunch or for dinner with both rice and roti. A bowl of salad with this preparation alone is sufficient to please your taste buds. Try it.


    California, United States
    2 people made this

    Serves: 8 

    • 2 whole country chickens
    • Salt to taste
    • 1/2 lemon
    • 1 large red onion
    • 1/2 inches ginger, peeled
    • 4 cloves of garlic
    • 2-4 green chilies
    • 5 tbspn mustard oil
    • 2 bay leaves
    • 1 tspn sugar
    • 1/2 tspn bengali garam mashala
    • 1 tspn chili powder
    • 1 tspn turmeric powder
    • 1 tspn cumin powder
    • 1 tspn coriander powder
    • 1 cup hot water

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Wash and cut chicken thoroughly. Cut each hen into about 10 pieces. You may also add different parts of the chicken such as liver, neck and wings. Add the juice of half a lemon and a little salt to season the chicken and let it sit for at least 1 hour.
    2. Peel the potatoes and cut them into halves. Slice one third of the onion, dice the rest and put it in the blender along with the ginger, garlic and green chilies to make a smooth paste.
    3. Heat the oil in a skillet and fry the bay leaves and garam mashla. Add the sugar and the sliced onion and fry until onion softens. Now add the potatoes and fry them in the oil for 5-6 mins. Take the potatoes out and set aside.
    4. Add the onion-ginger-garlic-chili paste and stir fry till all the water has evaporated from it. Add all the spices except the salt and stir for a couple of minutes.
    5. Add the chicken and fry in the spices until evenly coated and then fry some more (5 mins). Now cover the pan, turn down heat and allow to cook for 20 minutes, stiring occasionally. Next add the potatoes and the salt, stir and then cook the same way until the potatoes are done. You can add up to a cup of hot water when adding the potatoes. Pour into a serving bowl and garnish with cilantro.

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