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Dahi Murgy (Chicken Yoghurt Curry)
This is one chicken yoghurt dish that I'll be cooking again! Hubby and the kids gave the thumbs up for this. I was actually looking around for curry recipes using my homemade yoghurt. There are many, many recipes, and looks like I found the right one. It is extremely easy to cook, no elaborate preparation and the ingredients can be prepared in minutes. Besides, I have two pots of coriander growing in my garden, and this would be perfect. The recipe calls for 1/2 cup of yoghurt, try putting in 1/4 cup first and gradually add more, depends on the level of sourness from the yoghurt. I use 1/2 cup as per the recipe. The chicken is simmered over low heat, stirring frequently until it is cooked, there is no water added to this recipe. After I have cooked and tasted this, I thought that my family will find it a little bit sour, but they loved it! This is really great with rice. Ingredients
- Dahi Murgh (Chicken and Yoghurt Curry)
- (source from : asianonlinerecipes.com)
- Ingredients :
- 1 kg chicken
- 1 medium onion, roughly chopped
- 3 cloves garlic, peeled
- 1 tsp finely chopped fresh ginger
- 1/2 cup fresh coriander
- 1-1/2 tbsp ghee or oil
- 1 tsp ground tumeric
- 1-1/2 tsp garam masala
- 1-1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 cup yoghurt
- 2 ripe tomatoes, diced
- extra chopped mint or coriander leaves to garnish
Directions
- Cut chicken into serving pieces.
- Put onion, garlic, ginger, fresh coriander into the container of electric blender.
- Blend to a smooth puree.
- Heat oil in a saucepan and fry the blended mixture, stirring for about 5 minutes.
- Add tumeric, garam masala, salt and chili powder and fry for a further minute.
- Stir in yoghurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of thick puree.
- Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn heat low, cover tightly and cook until chicken is tender
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