Ulta Handi Chicken in Jaipur ️
Ulta Handi Chicken in Jaipur❤️ 🔥 is a medium Indian recipe that serves 6. 450 calories per serving. Recipe by Food Founder on YouTube.
Prep: 30 min | Cook: 1 hr 15 min | Total: 2 hrs 5 min
Cost: $26.43 total, $4.41 per serving
Ingredients
- 2 kg Chicken Pieces (bone‑in, skin removed)
- 500 g Plain Yogurt (full‑fat, at room temperature)
- 100 ml Desi Ghee (pure, melted)
- 200 ml Milk (whole milk, warmed)
- 5 pcs Saffron Threads (soaked in warm milk)
- 2 large Onion (roughly chopped)
- 3 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 10 pcs Almonds (blanched and ground into a paste)
- 1 tsp Cumin Seeds
- 1 tsp Black Peppercorns
- 4 pcs Cloves
- 1 small Cinnamon Stick
- 2 pcs Star Anise
- 6 pcs Cardamom Pods (green, split)
- 1 tsp Turmeric Powder
- 2 tsp Red Chili Powder (adjust to heat preference)
- 2 tsp Coriander Powder
- 1 tsp Black Pepper Powder
- 0.5 tsp Cardamom Powder
- 1 tsp Garam Masala
- 2 tsp Salt (or to taste)
- 2 tbsp Fresh Mint Leaves (chopped)
- 2 tbsp Fresh Coriander Leaves (for final tadka)
- 2 pcs Charcoal Briquettes (for dum sealing, optional)
Instructions
Prepare the Spice Paste
In a blender, combine the chopped onion, cumin seeds, black peppercorns, almonds, clove, cinnamon stick, star anise, and cardamom pods. Blend to a smooth paste adding a splash of water if needed.
Time: PT10M
Sauté the Paste in Ghee
Heat 30 ml of ghee in the heavy‑bottom pot over medium heat. Add the prepared onion‑spice paste and sauté until deep brown and fragrant, about 8 minutes.
Time: PT8M
Temperature: Medium heat
Add Ginger‑Garlic Paste and Dry Spices
Stir in the ginger‑garlic paste, then add salt, red chili powder, turmeric, coriander powder, black pepper powder, cardamom powder, and garam masala. Cook for another 2 minutes until the spices release their aroma.
Time: PT2M
Temperature: Medium heat
Incorporate Yogurt and Mint
Add the 500 g of plain yogurt and chopped mint leaves to the pot. Mix well until the yogurt is fully integrated and the mixture looks creamy.
Time: PT3M
Temperature: Medium heat
Add Ghee, Milk‑Saffron, and Chicken
Pour in the remaining ghee, the milk infused with saffron, and the 2 kg of chicken pieces. Stir to coat every piece with the sauce.
Time: PT5M
Temperature: Medium heat
Marinate Briefly
Cover the pot and let the chicken rest in the sauce for 15 minutes. This allows the flavors to penetrate the meat.
Time: PT15M
Slow Cook on Low Heat
Place the pot on the lowest stove setting, cover tightly with its lid and a sheet of aluminum foil to trap steam. Simmer gently for 1 hour, stirring gently every 15 minutes to prevent sticking.
Time: PT1H
Temperature: Low heat
Seal with Charcoal (Dum)
Heat two charcoal briquettes until red hot, place them in a small metal tray, and set the tray on top of the pot. Drizzle a teaspoon of ghee over the hot coals and add a few cloves. Cover again and let the sealed pot cook for 10‑15 minutes.
Time: PT15M
Finish with Coriander Tadka
Remove the pot from heat. In a small pan, heat 1 tbsp ghee, add a pinch of cloves and fresh coriander leaves, fry for 10 seconds, then pour over the chicken. Gently stir.
Time: PT2M
Temperature: Medium heat
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 8 g
- Fat
- 30 g
- Fiber
- 1 g
Dietary info: Gluten-Free, High-Protein, Keto‑Friendly
Allergens: Dairy (yogurt, ghee), Tree nuts (almonds)
Ingredient Substitutions
- Instead of Plain Yogurt: Greek yogurt (same amount)
- Instead of Desi Ghee: unsalted butter
- Instead of Milk: cream diluted 1:1
- Instead of Almonds: cashew paste
- Instead of Red Chili Powder: Paprika
Equipment Needed
- Heavy‑Bottom Pot or Dutch Oven
- Blender or Food Processor
- Mixing Bowl
- Spatula or Wooden Spoon
- Tongs (optional)
- Aluminum Foil
- Charcoal Holder or Small Metal Tray (optional)
- Stove Top
- Measuring Cups and Spoons
- Knife and Cutting Board
- Heat‑Resistant Gloves (optional)
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Making the aromatic onion‑spice paste
- Sautéing the paste until deep brown
- Ensuring the pot is tightly sealed for the dum phase
- Using hot charcoal and ghee to create smoky flavor
Chef Tips from the Video
- Use pure desi ghee for authentic flavor; butter will not give the same richness
- Soak saffron in warm milk for at least 5 minutes to release color and aroma
- For extra smokiness, replace charcoal with a piece of smoked tea leaf wrapped in foil
Troubleshooting
Chicken turns out dry
Ensure the pot remains tightly sealed and add a little extra water or milk if the sauce reduces too much.
Sauce is too thin
Increase simmer time uncovered for 5‑10 minutes or add a tablespoon of ground almond paste to thicken.
Bitterness from spices
Do not over‑roast the onion‑spice paste; remove from heat as soon as it turns deep brown, not black.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze in portions for up to 2 months
Room temperature: Do not keep at room temperature beyond 2 hours
Make-Ahead Tips
- The spice paste can be prepared up to 2 days ahead and refrigerated
- Chicken can be marinated in yogurt and spices for up to 12 hours for deeper flavor
- Cooked Dum Ka Murga reheats well; add a splash of water before reheating
Frequently Asked Questions
What is the cultural significance and history of Dum Ka Murga in Indian cuisine?
Dum Ka Murga is a classic North Indian royal dish that originated in the Mughal courts of Jaipur, where slow‑cooked, sealed (dum) preparations were prized for their depth of flavor and tender meat. It is traditionally served at festivals, weddings, and special occasions as a symbol of hospitality and culinary opulence.
What are the traditional regional variations of Dum Ka Murga within Indian cuisine?
In Delhi and Lucknow, the dish often uses a richer cashew‑almond paste and a higher proportion of aromatic spices, while in Punjab the gravy is thicker and includes cream. Coastal versions may add coconut milk, and some Rajasthani styles incorporate dried fenugreek leaves for a distinct earthy note.
How is Dum Ka Murga authentically served in Jaipur cuisine?
In Jaipur, Dum Ka Murga is typically presented on a large copper or brass platter, garnished with fresh coriander and a drizzle of melted ghee, and accompanied by butter naan or saffron rice. It is often enjoyed as the centerpiece of a multi‑course thali during celebrations.
During which occasions is Dum Ka Murga traditionally prepared in Indian culture?
Dum Ka Murga is popular during festivals such as Diwali and Navratri, at wedding feasts, and during royal banquets. Its rich flavor and festive appearance make it a favorite for celebratory meals across North India.
What makes Dum Ka Murga special or unique in Indian cuisine?
The dish’s uniqueness lies in its dum cooking method—sealing the pot with dough or foil and using hot charcoal to trap steam, which infuses the chicken with smoky, aromatic flavors while keeping it incredibly tender. The combination of ghee, yogurt, saffron, and a complex spice paste creates a luxurious, layered taste profile.
What are the authentic traditional ingredients for Dum Ka Murga versus acceptable substitutes?
Traditional ingredients include bone‑in chicken, desi ghee, full‑fat yogurt, almond paste, saffron‑infused milk, and whole spices like cardamom, clove, cinnamon, and star anise. Acceptable substitutes are unsalted butter for ghee, cashew paste for almonds, and a pinch of smoked paprika for the charcoal‑smoked flavor if charcoal is unavailable.
What other Indian dishes pair well with Dum Ka Murga?
Dum Ka Murga pairs beautifully with buttery naan, garlic paratha, or jeera rice. Side dishes like cucumber raita, fresh salad, and a simple onion‑tomato chutney balance the richness of the curry.
What are the most common mistakes to avoid when making Dum Ka Murga?
Common errors include over‑roasting the onion‑spice paste (which turns bitter), not sealing the pot tightly during the dum phase (resulting in loss of steam), and cooking on too high a heat which can dry out the chicken. Follow the low‑heat, tightly‑covered steps for best results.
Why does this Dum Ka Murga recipe use a charcoal‑based dum instead of a regular lid?
Charcoal creates a burst of smoky heat that penetrates the sealed pot, imparting a distinct, authentic flavor that cannot be achieved with a simple lid. The hot coals also provide a brief, intense heat that finishes the cooking, ensuring the chicken remains juicy.
Can I make Dum Ka Murga ahead of time and how should I store it?
Yes, you can prepare the dish a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water or milk to loosen the sauce before serving.
What does the YouTube channel Food Founder specialize in?
The YouTube channel Food Founder focuses on recreating classic Indian restaurant dishes and regional specialties, offering step‑by‑step tutorials that emphasize traditional techniques, ingredient sourcing, and flavor authenticity for home cooks.
How does the YouTube channel Food Founder’s approach to Indian cooking differ from other Indian cooking channels?
Food Founder combines detailed explanations of historic culinary methods—like the dum technique—with modern home‑kitchen adaptations, often highlighting lesser‑known regional recipes and providing cost‑effective ingredient alternatives, whereas many channels focus on quick, everyday meals.
Last updated: September 6, 2026
