( A delicate chicken preparation by the darogah e bawarchikhana – Mian Mirza Hasnu – who was a culinary artisan and favourite of the Mughal Asafuttdaulah would create choicest of delicacies for the nobles and win laurels amongst the queens and royal guests of the Nawab of Awadh who was famous for his royal feasts, shatranj and collections of art )

Preparation time: – 45 mints

Cooking time: – 25 mints

Serves: 4


  1. 1 kg chicken drums ( leg pcs )
  2. 4 cups plain Yogurt wheyed
  3. 2 tsp ginger paste
  4. 3 tsp garlic paste
  5. 1tsp turmeric powder
  6. 3 tbsp white sesame seeds, ground
  7. 2 cup almonds, blanched and ground
  8. 2 tsp cassia buds
  9. 4 tbsp desiccated coconut roasted on tawa
  10. 2 green cardamom pods
  11. 4 cloves
  12. 1 tsp royal cumin seeds
  13. 1cup desi ghee
  14. 1 kg onions, thinly sliced, browned & ground
  15. 2 tbsp lemon juice
  16. Saffron few strands dissolved in hot milk
  17. ΒΌ tsp chandan powder
  18. 1 tbsp sundried rose petal powder
  19. Seasoning to taste

How to make:

  1. Clean the drums of chicken and marinate in the ingredients from 2 to 8.
  2. Keep aside for 1-2 hours.
  3. Grind the dry spices after broiling on a dry skillet together and keep aside.
  4. Heat ghee in a pan, add the half of whole garam masala ground pastes till the sweet aroma emits.
  5. Add the marinated chicken and stir well.
  6. Moisten with a little water and cook till the chicken is tender.
  7. When the chicken is cooked, add the freshly crushed aromatic saffron and rose petal & lemon juice.
  8. Dam ka Murgh is ready to serve.
  9. Serve hot with steamed rice.

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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