Dahi Wala Murgh Chicken in a Yogurt Based Gravy

This Chicken Dahi Wala recipe is very close to my heart as it’s my Dad’s to go recipe and I remember him making this dish week after week on our demand as we never got over this flavorful, spicy curry with a lovely texture. The recipe is quite easy to make as all you have to do is to brown the onions. All the other ingredients are basically dumped in the pan and cooked till they blend beautifully with each other. Serve it with rice or pair it with laccha paratha or naan, this recipe is surely a keeper. Here is the simple recipe to make this Dahi Wala Murgh.

All you need is

Chicken – 1 kg ( with bones )
Oil – 14 cup
Cloves – 3-4
Black peppercorns – 5-6
Black cardamom – 2
Cinnamon – 1 inch stick
Dry red chili – 2-3
Onion – 1 and 12 cups ( thinly sliced )
Ginger garlic paste – 2 tsp
Yogurt – 2 cups
Coriander powder – 2 tsp
Turmeric powder – 12 tsp
Kashmiri red chili powder – 2 tsp
Garam masala powder – 1 tsp
Salt to taste
Honey – 1 tsp
lemon juice – 1 tbsp
Fresh coriander for garnishing

Method of preparation

Heat oil in a pan.
When the oil is hot, add cloves, black peppercorn, black cardamom, cinnamon and dry red chilies.
Fry for 10 seconds.
Add onion and fry till slightly browned.
Add ginger garlic paste and fry till onions are nicely browned.
Add chicken and cook on high heat for 3-4 minutes.
Whisk yogurt and add coriander powder, turmeric powder, red chili powder, garam masala powder and salt to it.
Add the yogurt in the pan.
Cover and cook till chicken is done.
Add little water if required.
Add honey and lemon juice and mix.
Garnish with coriander leaves.
Serve hot with rice or laccha paratha.

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