Dahi Murg - Yogurt Chicken Curry
Servings 4
Ingredients
- 1 kg chicken skin removed and cut into meduim sized pcs
- 250 ml yogurt
- 1/2 tsp turmeric powder
- 2 tsp Kashmiri chilli powder
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala powder
- 2 tbsp oil
- 1 bay leaf
- 1 cinnamon stick
- 2 pc clove
- 1/4 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
Instructions
- Marinate the chicken with the yogurt and all the spice powder and keep for 30 minutes.
- Heat oil in a pan, fry the whole spices and cumin for 30 seconds.
- Add the onion and cook till golden brown.
- Add the ginger and garlic pastes and saute for a minute.
- 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.).
- Cover and cook till the chicken is done, stirring occasionally.
- Garnish with the coriander leaves, curry leaves and split green chillies. Serve hot with rice or roti.