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Recipe for :

Dum Ka Murgh

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at their website click here.

This recipe is Indian and is served as main course.


4 Chicken Quarters, skinned
450g / 1lb Onions, sliced
4 tbsp Vegetable Oil
150ml / 5fl.oz. Natural Yoghurt
2.5cm / 1 inch stick Cinnamon
1/2 teasp Black Pepper
2 Cardamoms
1/2 teasp Chilli Powder
2 Green Chillis
1 tbsp freshly chopped Coriander
1/2 teasp Ground Ginger
2 teasp Salt
2 teasp Desiccated Coconut

  • Heat the oil in a pan, add the onions and fry until golden brown. Remove from the pan and set aside one quarter of the onions.
  • Place the remaining three quarters of the onion in a food processor or liquidiser together with the yogurt, cinnamon, black pepper, cardamoms, chili powder, chilis, coriander, ginger, salt and coconut and process until smooth.
  • Prick the chicken all over with a fork, place in a large bowl and rub the liquidised mixture well into the chicken. Cover and leave for 4 hours.
  • Preheat the oven to 180ºC / 350ºF, Gas mark 4 - 5. Transfer the chicken pieces to an ovenproof dish together with the remaining onion and pour any remaining marinade over the top. Bake for 1 hour until tender. Serve hot.

Serves 4