Recipe: Dum Ka Murgha

Make this terrific chicken dish by following the original recipe of Scotland’s top chef Mahrukh Butt.


3 tbsp olive oil;
1 large onion, chopped;
1 tomato, chopped;
½ tsp ginger garlic paste;
Salt to taste;
¼ tsp turmeric;
½ tsp red chilli;
½ cup of water;
200g boneless chicken;
Fresh coriander


Put 3 tbsp of olive oil in a pan. Add chopped onion and cook until light brown, then add chopped tomato, ginger garlic paste, salt, turmeric, red chilli and ½ cup of water, cook for 10 minutes, then add chicken, cook for a further 15 minutes. Add coriander and leave for 5 minutes.


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