Indian Slow-Braised Chicken Dum Pukht Recipe

Name: Indian Slow-Braised Chicken Dum Pukht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds bone-in chicken thighs and legs; 3 tablespoons clarified butter or ghee, separated; 1 large red onion, chopped; 2 cloves garlic, chopped; 1 1-inch chunk ginger root, chopped; 1 serrano chile, seeds removed; 1 bunch cilantro washed very well, leaves chopped from stems; 1 ripe peach, pitted and chopped; 1/3 cup raw unsalted cashews; 2 tablespoons garam masala; 2 large ripe tomatoes, diced; 8 fresh curry leaves; juice of one lime; 1 cup chicken stock; basmati rice, yogurt and lime wedges

Servings: persons

1 1/2 pounds bone-in chicken thighs and legs
3 tablespoons clarified butter or ghee, separated
1 large red onion, chopped
2 cloves garlic, chopped
1 1-inch chunk ginger root, chopped
1 serrano chile, seeds removed
1 bunch cilantro washed very well, leaves chopped from stems
1 ripe peach, pitted and chopped
1/3 cup raw unsalted cashews
2 tablespoons garam masala
2 large ripe tomatoes, diced
8 fresh curry leaves
juice of one lime
1 cup chicken stock
basmati rice, yogurt and lime wedges

1
Season the chicken with salt and pepper.
2
Heat a tablespoon of ghee over medium-high heat, then add the chicken (in batches if necessary) brown on each side for 2-3 minutes and set aside.
3
Place onions, garlic, ginger, chili and cilantro stems in a blender or food processor and blend until smooth.
4
Heat the rest of the ghee in a large Dutch oven over medium-high heat, then pour the mixture in and fry for 8-10 minutes, stirring frequently.
5
Meanwhile, puree the peach and cashews in the blender, adding a little water if it's too thick.
6
Add the garam masala to the pot and stir well to combine.
7
The mixture should resemble a thick paste.
8
Cook for another minute, stirring frequently, until spices release their fragrance.
9
Be careful not to burn them.
10
Preheat the oven to 325F.
11
Pour in the peach-cashew mixture, add the chopped tomatoes, curry leaves, chicken stock and lime juice, stir well and simmer for 10 minutes.
12
Taste for salt, then add the chicken to the pot, making sure the pieces are coated with the sauce.
13
Add a little more stock if necessary.
14
Cover, transfer to the oven and cook for 2 hours or until the chicken is falling off the bone with very little prompting.
15
Serve with steamed basmati rice, plain yogurt, lime wedges and chopped cilantro leaves.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds bone-in chicken thighs and legs, 3 tablespoons clarified butter or ghee, separated, 1 large red onion, chopped, 2 cloves garlic, chopped, and more.

Yes, Indian Slow-Braised Chicken Dum Pukht falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Slow-Braised Chicken Dum Pukht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions