Make Mouth Watering Hyderabadi Dum Ka Chicken In Most Simple Manner


Dum ka Chicken is a Hyderabadi dish. I first heard about dum ka chicken recipe or chicken hyderabadi from my grand mom. It is a dish where many, many spices are marinated with the chicken and later a burnt charcoal flavour is added to it.
I have also heard that few people add hot charcoal directly on the chicken and later remove it, they do this so that the upper layer gets brown.dum ka chicken image showing alt text


  • Chicken – ½ kg
  • Curd – 1 cup
  • Salt – to taste
  • Red food colour – 1 tsp (optional)
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam Masala powder – 1 tsp
  • Lemon juice – 2 tbsp
  • Green chillies – 2 (chopped)

To make a marination paste

  • Oil – 2 tsp
  • Onion – 3 (sliced)
  • Chironji – 1 tbsp
  • Khash khash (poppy seeds) – 1 tbsp
  • Badam (almonds) – 6 to 8
  • Kaju (cashew) – 6 to 8
  • Daalchini (cinnamon) – 1
  • Dry Coconut (sliced or grated) – 2 tbsp
  • Cloves – 5
  • Cardamom powdered – ½ tsp


  1. Wash the chicken. (mostly chicken on bone is considered to be apt for this dish, I have used boneless chicken)
  2. Marinate the chicken with salt, ginger garlic paste, Coriander powder, Cumin powder, Garam Masala powder and Lemon juice. Set aside for 10 minutes.
  3. In a pan, add 1 tsp oil, add the sliced onions. Fry till it turns light brown. Remove from heat and set aside.
  4. In the same pan, add almonds, cashews, grated/sliced coconut, Chironji, khash khash, daalchini, cloves and saute till the almonds turn brown. Remove the sauted spices from heat and let them cool.
  5. Grind the fried onions and sauted spices to a smooth paste.
  6. You will require small amount of water to make it into smooth paste because of the khash khash.
  7. To the marinated chicken, add Curd and the prepared paste, add 1/2 tsp of cardamom powder.
  8. Keep the chicken in this marination for at least 20 minutes.
  9. In a large pan, add oil, add few chopped green chillies and drop in the chicken along with the marination sauce.
  10. Cover with lid and cook for 5 to 10 minutes.
  11. As the chicken is boneless, it will cook fast. If you are using chicken on bone, pressure cook the chicken along with the marination for 2 to 3 whistles.
  12. Remove the lid and stir it. Stir occasionally making sure the chicken does not stick to the pan.
  13. Cook until the oil separates.
  14. In a bowl, add the heated charcoal, add oil and cover with lid.
  15. Let the smoky flavour incorporate with the spiced chicken.
  16. Garnish with chopped Coriander leaves and green Chilli.
  17. Serve hot with roti, paratha or rice.

Also Check: Hyderabadi Chicken Biryani Recipe

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