If you’ve ever wondered why Hyderabadi dishes taste so royal even with simple ingredients… this Dum Ka Murgh will show you exactly why.

If you’ve ever wanted to recreate that rich, royal, and truly Hyderabadi-style chicken at home, this Nizami Dum Chicken is something you’ll absolutely enjoy making. It’s creamy, mildly spicy, smoky, and full of traditional flavours that make dum-style dishes so special.

Every bite is silky, aromatic, and luxuriously rich without being heavy. The chicken becomes so tender that it practically melts, thanks to long marination and the dum technique that locks in moisture and flavour.

It’s surprisingly simple once you start, and I really encourage you to try it—because the results are totally worth it.

Serve it with naan, roti, or a simple pulao, and you’ll have a meal that feels luxurious without being complicated.

A Dish Born in The Royal Kitchens

Hyderabad’s culinary history is shaped by the Nizam rulers, known for their love of food that was slow-cooked, balanced, and refined. Dum Ka Murgh was one of those dishes crafted specifically for royal banquets. 

This style brought together Persian influences (like nuts and slow cooking), South Indian touches (coconut, spices), and the Hyderabadi obsession for smoky aromas.

What you get today is a beautiful blend of creamy, fragrant, mildly spiced chicken that feels luxurious yet comforting.

Why This Recipe Stands Out

This version of Nizami Dum Chicken is special because:

• It uses three rich bases — almond paste, cashew paste, and fresh coconut paste.
  
• Curd + spices marinate the chicken deeply, so flavor reaches the bone.
  
• Fried onions, mint, and coriander give it that signature Hyderabadi depth.
  
• Charcoal infusion adds the irresistible restaurant-like smoky aroma.
  
• Dum cooking ensures tender chicken and thick, silky gravy.
  

It’s the kind of dish you’ll want to make for weekends, parties, or when you feel like treating your family to a royal spread.

Ingredient Breakdown 

Before you start cooking, it’s helpful to understand why each ingredient matters:

• Chicken with bone — gives richer flavour and juicier meat.
  
• Curd — acts as a natural tenderiser and forms the creamy base.
  
• Almond + cashew paste — adds body, silkiness, and richness.
  
• Fresh coconut paste — gives mild sweetness and a rounded texture.
  
• Turmeric, Kashmiri chilli, pepper, cumin, coriander — the core spice blend that gives colour, warmth, and aroma.
  
• Shahi jeera, cinnamon & cardamom — classic Hyderabadi fragrance boosters.
  
• Fried onions (birista) — the soul of Nizami cuisine; adds sweetness and depth.
  
• Mint & coriander — freshness that lifts the heavy flavours.
  
• Charcoal smoke — the signature taste that separates a good dum chicken from a great one.
  

Let’s Walk Through the Cooking Flow

Start by prepping the chicken, clean it well and pat it dry. The marinade is the most important step, so take a big bowl and add lemon juice, ginger-garlic-green chilli paste, whisked curd, the smooth nut pastes, and the freshly ground coconut. This creamy mixture is what gives the chicken its signature texture.

Now sprinkle in your spice powders: turmeric for color, Kashmiri chili for brightness, pepper for warmth, cumin and coriander for earthiness, and garam masala to tie everything together. Add cinnamon sticks, shahi jeera, and a touch of cardamom powder — your kitchen will already start smelling like Hyderabad.

Drop in the fried onions along with fresh mint and coriander leaves. Finally, add ghee so the chicken gets that glossy, rich finish. Mix everything thoroughly, making sure each piece is coated. Let the chicken rest for at least 4 hours — this step is what makes the meat so tender.

Before cooking, give it that iconic smoky flavor. Heat a small piece of charcoal, place it in a tiny bowl, add a few drops of ghee, and cover the bowl inside the marinated chicken. Let the smoke sit for a minute or two — you’ll immediately notice the aroma deepen.

Transfer the chicken to a heavy-bottomed pot. Seal the lid tightly (foil or atta dough works great). Place it over a tawa and cook it gently on medium heat. The slow heat ensures the chicken cooks in its own juices, and the gravy thickens naturally. After about 45–60 minutes, when you finally open the pot, you’ll see a rich, glossy dum chicken ready to be served.

🌟 Pro Tip: For an even richer texture, add a spoon of thick cream or a splash of coconut milk right at the end while the dish is still hot.

What Goes Well With Nizami Dum Chicken

This curry pairs beautifully with:

• Butter naan or tandoori roti
  
• Soft chapatis
  
• Jeera rice or coconut rice
  
• Hyderabadi bagara rice
  
• Mild biryani rice
  

How to Serve

Serve it piping hot with a sprinkle of fresh coriander. A side of sliced onions, lemon wedges, and a simple cucumber raita balances the richness.

Packing for Lunch

Let the chicken cool slightly before packing so the gravy doesn’t separate. Pair it with roti or mild pulao — it reheats beautifully.

Party or Bulk Preparation

• Marinate the chicken overnight for best results.
  
• Add a little extra fried onion for large batches — it enhances sweetness and thickness.
  
• Keep the flame low during dum to avoid curdling or burning.
  
• Always give it 15 minutes of resting time before serving; flavors intensify.
  

Other Related Recipes You Might Like:-

• Chicken Tikka Biryani – flavorful biryani layered with juicy chicken tikka pieces.
• Thalassery Chicken Biryani – aromatic Kerala-style biryani with balanced spices.
• Andhra Green Chilli Chicken – fiery and flavorful Andhra-style chicken with green chillies.
• Afghani Chicken Curry – rich, creamy, mildly spiced chicken curry with a nutty base.
• Guntur Chicken Masala – spicy Andhra-style chicken with bold chilli flavours.
• Chicken Fry Recipe for Bachelors – quick, simple, flavour-packed chicken fry.
• Nellore Chepala Pulusu (Fish Curry) – tangy, spicy Andhra-style fish curry for those who love bold flavours.
• Hyderabadi Egg Malai Curry – creamy, mildly spiced Hyderabadi-style curry with eggs.

Print Recipe

Creamy

Nizami Dum Chicken

Author: Hema Subramanian Cooking Method: Simmering Cuisine: Indian Courses: Dinner, Lunch, Side Dish Recipe Keys: C chicken recipes Gluten Free High Protein I iron rich Non Vegetarian O One-Pot S side dish T Tasty

Difficulty: Intermediate Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins

Servings: 4 Calories: 385

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H High-Protein I Iron-Rich N Non-Vegetarian

Description

Nizami Dum Chicken, also known as Hyderabadi Dum Ka Murgh, is a rich and royal chicken dish slow-cooked with curd, nuts, coconut, whole spices, herbs, and a touch of charcoal smoke for that authentic Hyderabadi flavor. The chicken marinates in a creamy, aromatic blend that soaks deep into every piece, and then cooks gently on dum until it's tender, flavorful, and coated in a luxurious gravy. It’s the kind of recipe that looks grand but is surprisingly simple once you start making it, and it pairs beautifully with naan, roti, or pulao. If you’re in the mood to try something special yet comforting, this dish is definitely worth making at home.

Ingredients

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Scale

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• 1 kg chicken with bones (washed and cleaned)
• 1 lemon juice
• 2 tsp ginger garlic green chili paste
• 1 cup curd (whisked)
• 10 almonds (smooth paste)
• 10 cashews (smooth paste)
• ¹⁄₂ cup coconut paste (freshly ground)
• 1 tsp turmeric
• 2 tsp kashmiri red chili powder
• 1 tsp pepper powder
• 1 ¹⁄₂ tsp cumin powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp salt
• small sticks cinnamon
• 1 tsp shahi jeera
• ¹⁄₄ tsp cardamom powder
• 2 tbsp ghee
• 2 handfuls fried onions
• 1 handful mint leaves
• 1 handful coriander leaves
• small piece charcoal (for smoke)

Instructions

Prep Work

1. Clean chicken

   Clean the chicken and keep it ready for marination

2. Whisk curd

   Whisk the curd until smooth

3. Grind nuts

   Grind almonds and cashews into a smooth paste

4. Grind coconut

   Grind fresh coconut into a fine paste

5. Chop herbs

   Chop mint and coriander leaves

6. Prepare fried onions

   Keep fried onions ready for marination

7. Heat charcoal

   Heat a piece of charcoal until red hot
   

8. Setup smoking bowl

   Place the charcoal in a small bowl for smoking

Method

1. Marinate chicken

   Add the chicken to a large bowl and mix it with lemon juice, ginger garlic green chili paste, whisked curd, nut paste, and coconut paste

   

2. Add spices

   Mix in turmeric, kashmiri chili, pepper powder, cumin powder, coriander powder, garam masala, salt, cinnamon, shahi jeera, and cardamom powder

3. Add ghee and herbs

   Add ghee, fried onions, mint, and coriander leaves and coat everything well

4. Marinate

   Let the chicken rest for 4 hours to absorb all flavours
   

5. Infuse smoke

   Place hot charcoal in a small bowl, add ghee over it, close the bowl inside the marination pot and close the lid to infuse smoky aroma for 2 minutes. And remove the charcoal.
   

6. Transfer to pot

   Transfer the marinated chicken to a heavy pot suitable for dum cooking

7. Seal the pot

   Seal the lid tightly to trap steam and flavours

8. Cook on dum

   Place the pot over a hot tawa and slow-cook on medium heat for 45 to 60 minutes
   

9. Serve

   Open the pot and serve the chicken hot with naan, roti, or pulao
   

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• Pan

  

  Granite Dosa Tawa Buy Now
• Lemon Squeezer

  

  Lemon Squeezer Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 385kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 7g35%

Cholesterol 105mg35%

Sodium 620mg26%

Potassium 480mg14%

Total Carbohydrate 9g3%

Dietary Fiber 2g8%

Sugars 4g

Protein 33g66%

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Vitamin A 540 IU

Vitamin C 6 mg

Calcium 78 mg

Iron 2.2 mg

Phosphorus 240 mg

Magnesium 48 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Nizami Dum Chicken, Hyderabadi Dum Ka Murgh, Dum Ka Murgh, Chicken curry

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