1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/03/Murgir-dum-making.jpg"][/url]
2. Wash and pat dry chicken pieces.
3. Marinate chicken chunks with 1 Tbsp. Mustard Oil, 1/2 Tsp. each of Turmeric Powder, Cumin Powder, Coriander Powder, Garam masala Powder and 1 Tbsp. Garlic Paste for 8 hours.

Nut Paste:

1. Dry roast scrapped coconut along with cashew nut for 2-3 minutes on low flame till both emit the aroma.
2. Switch the flame off and let the nuts cool down.
3. Make a paste of roasted cashew nut and roasted coconut after adding 3 Tbsp. of Water.

Spice Paste:

1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/03/Murgir-Dum-masala.jpg"][/url]
2. Soak Red Chili and Kashmiri Chili in hot water for 15 minutes and make a smooth paste of the chilis along with garlic cloves.

To make the Desi Murgir Dum:

1. Heat Mustard Oil in a deep bottom pan and temper the oil with Bay leaf, Green Cardamom, Black Cardamom, Cinnamon stick and Red Chili.
2. Add chopped Onion and cook until the onion turns brown in color.
3. Add Onion Paste followed by the spice paste and ginger paste and cook for 3-4 minutes over low flame till the oil comes out from the mixture.
4. Now add the Nut Paste, Tomato paste and cook until the aroma of uncooked tomato goes away.
5. Add Turmeric Powder, cumin powder, Coriander powder and salt to taste and mix properly.
6. Add Curd followed by sugar and cook till the oil comes out from the mixture.
7. Now add marinated chicken chunks and coat with the spice mix and cook on low flame with continuous stirring for 8-10 minutes.
8. Add 2 Cups of Water and cover the pan and cook over low flame till the Chicken Soften.
9. Once the gravy thickens add Garam Masala Powder and mix.
10. Serve Desi Murgir Dum with your choice of Carbohydrate side; preferably plain rice or Roti.