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Murgh Dum is a flavorful Indian chicken dish that delivers bold spices and tender, succulent meat. This high protein chicken recipe is perfect for family dinners and supports a healthy, protein-rich diet.
In a large bowl, combine yogurt, half of the garam masala, coriander, cumin, turmeric, chili powder, salt, and half of the minced garlic and ginger. Add chicken pieces, coating them thoroughly. Marinate for at least 2 hours (or overnight in the refrigerator) for deep flavor.
Heat vegetable oil in a heavy-bottomed Dutch oven or deep skillet over medium-high heat. Slice onions thinly and sauté until golden brown, about 8 minutes, regulating the heat to prevent burning.
Add the remaining garlic and ginger. Sauté for another 2 minutes until fragrant, stirring constantly and reducing the heat if needed to avoid sticking.
Add marinated chicken with all the marinade to the pan. Arrange pieces in a single layer. Sear on medium heat for 4 minutes per side, letting the spices bloom without scorching.
Reduce heat to low. Cover tightly with a lid or foil, sealing the edges. Let the chicken cook undisturbed ('dum' method) for 35–40 minutes. Do not lift the lid to keep moisture in; if required, rotate the pot gently to prevent sticking.
Uncover and check doneness—the chicken should be tender and thoroughly cooked. If sauce appears thin, simmer uncovered for a few minutes over medium-low heat until slightly thickened.
Garnish with chopped fresh cilantro and serve hot with rice or flatbreads.
