sanaa's recipe note book
sanaa's recipe note book

Yogurt Chicken / Dahi Murgh
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Yogurt Chicken / Dahi Murgh - sanaa's recipe
  1. 1 Cup = 200ml
For the marinade
Ingredients
  1. Boneless chicken – 1 kg (cut to small pieces)
  2. Onion – 1 (chopped)
  3. Ginger – garlic – 2 tsp
  4. Red chili powder – 2 tsp
  5. Yogurt – 3 tbsp
  6. Lemon juice – 2 tsp
  7. Salt – to taste
Method
  1. Grind together chopped onion and ginger - garlic to a fine paste. Add this to the cleaned chicken and mix well.
  2. To this add red chili powder, yogurt, lemon juice and salt and mix well. Keep it covered in the refrigerator for about 2 hours.
Other Ingredients
  1. Cardamom – 2
  2. Whole black pepper – ½ tsp
  3. Bay leaf – 1
  4. Onion – 3 (thinly sliced)
  5. Green chili – 2 (chopped)
  6. Crushed ginger – garlic – 1 tsp
  7. Red chili powder – 1 tsp
  8. Turmeric powder – ¼ tsp
  9. Yogurt – 1 cup
  10. Corn flour – 1 tsp (mix it in 1 tbsp water)
  11. Dried fenugreek leaves/ kasoori methi – 1 tsp
  12. Salt – to taste
  13. Oil – ¼ cup
Method
  1. Combine the corn flour paste with yogurt and keep it ready.
  2. Heat oil in a deep pan, add cardamom, whole black pepper and bay leaf. To this add sliced onion and little salt and saute till soft and changes to golden colour.
  3. Add chopped green chili and crushed ginger – garlic to this and saute till the raw smell disappear.
  4. Add the marinated chicken to this and cook n high flame for about 8 – 10 minutes stirring occasionally.
  5. Reduce the flame and add red chili powder, turmeric powder and the yogurt mixture to this and mix well. Add kasoori methi to this and cook covered till done. Serve hot with roti, naan or ghee rice.

Note : Chicken with bones can also be used here.

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