Haidrabadi Nizami Dum ka Murg

Hyderabadi Nizami Dum Murgh is a rich, royal chicken dish cooked using the traditional dum method on slow heat. Made with aromatic whole spices, creamy yogurt, cashew paste, and the fragrance of saffron, this dish reflects the grandeur of Nizami-era Hyderabadi cuisine. The slow cooking allows the chicken to absorb deep flavors, making it perfect for special occasions, weddings, and festive feasts.


Chicken – 1 kg (medium pieces)
Yogurt – 1 cup (well whisked)
Onions – 3 large (thinly sliced & fried)
Ginger-garlic paste – 2 tablespoons
Green chilies – 3–4 (slit)
Cashew paste – 15-20
Almond -15-20
Saffron – 8–10 strands (soaked in warm milk)
Ghee or oil 1/3 cup
Fresh coriander leaves – finely chopped
Fresh mint leaves – finely chopped
Whole Spices:
Cinnamon stick – 1 inch
Green cardamom – 5–6
Cloves – 6–8
Shahi jeera (caraway seeds) – 1 teaspoon
Spice Powders:
Red chili powder – 1½ teaspoons
Coriander powder – 2 teaspoons
Turmeric powder – ½ teaspoon
Salt – to taste

Hyderabadi Nizami Dum Murgh
Nizami Chicken Recipe
Hyderabadi Dum Chicken
Royal Hyderabadi Chicken
Mughlai Chicken Curry
Shahi Chicken Recipe
Hyderabadi Chicken Gravy

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