Dahi Murgh -- Chicken marinated with yoghurt and spices and cooked on a slow flame

So today being a Sunday, I thought i would make something nice and easy for Lunch. Back in the day, Sunday meant only one thing - the day I would gorge on mutton. The only problem of this was, since I love mutton, I used to purchase a lot of it  for 1 person. 500-750 gms and i would finish that off in a day. This had been going on for a long time till I decided to put my feet down (I was trying to lose weight and still am) and decided I would no longer cook mutton for myself. It has been 8-9 months since I last made any mutton dish.

So anyway, coming back to the present, I decided on making a very simple recipe I had learnt from my mom and also read about on the internet. The dish is very tasty and can be had with rice or roti.



Ingredients:
  • Chicken - 800 gms with bone
  • Yoghurt - 500 gms
  • Onions - 2-3 large sized finely chopped
  • Butter or any other bread spread fat (I used Nutralite) - 2 tablespoons
  • Whole green Chili - 3
  • Ginger Garlic paste - 1.5 tablespoons
  • Lemon juice 1 teaspoon
  • Peppercorn - 1 tablespoon
  • Cloves - 1 tablespoon
  • Green Cardamom - 5-6 pods
  • Red Chili whole - 1
  • Chopped coriander - 1/2 cup
  • Salt to taste
Cooking Instructions:

  • Grind the whole spices (Peppercorn, Cloves, Green Cardamom and Red Chili) to a fine powder using a grinder
  • Put the spice powder is a large bowl, add the chicken, yoghurt, lemon juice and ginger garlic paste.
  • Marinate the chicken nicely (use your hands if possible) and let it rest for around 30 minutes
  • In a non stick pan, add the butter or Nutralite and before the butter gets burnt add the chopped onions.
  • Add the whole green chili and saute the mixture on a medium flame till the onions start changing colour to pink
  • Add the marinated chicken, chopped coriander and salt as per your requirement and mix well.
  • Lower the flame, cover the pan and let the mixture cook for 30 minutes.
  • After 30 minutes the chicken should become tender enough. Poke the chicken using a fork to get an idea on the same
  • If you don't want to have too much gravy, you can continue cooking with the lid removed and increasing the flame till you get the desired consistency
  • Switch off the flame and serve the Dahi Murgh with rice or roti.
Happy Cooking!!


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