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!!