Power by dinner4good.com

Time to cook: 60 mins plus marinating time

MAIN: Asha’s Murgh Dumdar

This is a fantastic aromatic curry recipe, which tastes really authentic and is a welcome change from Chicken Tikka Masala! 

It's come recommended by Indian friends in Delhi and is really worth a try.

Despite the long list of ingredients, it's surprisingly easy to make, is not overly spicy and goes really well with basmati rice, naan or chapatti. Enjoy!

Serves 4


  • 750g chicken (thighs or breast)
  • 1 tablespoon oil
  • 3 medium onions, very finely chopped or grated
  • 1 inch piece root ginger
  • 5-6 cloves garlic
  • 2-3 green cardamons
  • 4-5 cloves
  • 1 inch cinnamon stick
  • 7-8 black peppercorns
  • ½ cup blanched almonds, chopped fine or ground to a paste with some water
  • Salt to taste
  • 1 teaspoon garam masala powder
  • 1 heaped teaspoon chilli powder
  • ½ lemon
  • Pinch turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ cup tomato puree
  • ½ cup yogurt
  • 15-20 fresh mint leaves
  • ¼ cup fresh cream


  1. Preheat oven to 180° C. Grate ginger and mash garlic, mixing together to a paste.
  2. Put chicken (cut into pieces) into a bowl and add salt, ½ teaspoon garam masala, ¾ teaspoon chilli powder, half the ginger/garlic paste and juice of ½ lemon. Mix well and leave in the fridge to marinade for at least 30 mins, but ideally longer.
  3. When you're ready to cook the curry, heat oil in a non-stick pan, add cardamons, cloves, cinnamon stick, and black peppercorns and sauté till fragrant.
  4. Add onions and sauté 'til lightly coloured. Add remaining garlic/ginger paste, turmeric, ground coriander, cumin, remaining chilli powder and stir well. Add tomato puree and then yogurt and mix well. Add almonds and the chicken, adjust salt and stir in the fresh mint leaves.
  5. Pour into an ovenproof dish, sprinkle with the remaining garam masala and drizzle with the cream. Cover with foil and bake in the preheated oven for 40-45 mins. Serve piping hot.

Recipe kindly donated by: Friends of Asha

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