Dahi Murg - Yogurt Chicken Curry
Recipe type: Chicken
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 kg chicken, skin removed and cut into meduim sized pcs
  • 250 ml yogurt
  • ½ tsp turmeric powder
  • 2 tsp Kashmiri chilli powder
  • ½ tsp black pepper powder
  • ½ tsp garam masala powder
  • 2 tbsp oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 pc clove
  • ¼ tsp cumin seeds
  • 3 large onions, sliced thinly
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • Salt to taste
  • 1 tbsp coriander leaves (I didn't use)
  • Curry leaves for garnishing
  • 3 green chillies, slit, for garnishing
  1. Marinate the chicken with the yogurt and all the spice powder and keep for 30 minutes.
  2. Heat oil in a pan, fry the whole spices and cumin for 30 seconds.
  3. Add the onion and cook till golden brown.
  4. Add the ginger and garlic pastes and saute for a minute.
  5. Add the marinated chicken along with the marinade and bring to a boil. (Add water if you require a thinner gravy - I didn't add.).
  6. Cover and cook till the chicken is done, stirring occasionally.
  7. Garnish with the coriander leaves, curry leaves and split green chillies. Serve hot with rice or roti.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/dahi-murg-yogurt-chicken-curry/