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Yoghurt chicken recipe (dahi murg)

  • 2minutes

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsSilicon, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 whole chicken, cut into 10 pieces (can substitute with chicken fillets)

  2. 5 tbsp yoghurt (Greek-style recommended)

  3. 4-inch piece of ginger, minced

  4. 3-4 cloves of garlic, minced

  5. 2 green chilli peppers, diced

  6. 2 tbsp coriander powder

  7. 2 tsp cumin powder

  8. 1 tsp red chilli powder (Kashmiri Mirch preferred)

  9. 3 large cardamom pods, crushed

  10. 2 tsp cumin seeds ,

  11. 1 quill cinnamon stick

  12. 3 tbsp ghee (can substitute with canola oil)

  13. 1 brown onion, diced

  14. 1 red chilli pepper, diced

  15. 1/2 tsp dried fenugreek leaves (Kasuri methi)

  16. 2 tomatoes, roughly chopped

  17. 100ml chicken stock

  18. Coriander leaves, to garnish

Instructions Jump to Ingredients ↑

  1. In a large bowl, coat the chicken with yoghurt and leave it in the fridge for one hour to tenderise.

  2. Add the ginger, garlic, green chillies, coriander, cumin powder, chilli powder, cardamom pods, cumin seeds and cinnamon to the chicken-yoghurt mix. Place in the fridge to marinate overnight. If in a hurry, marinate for half to one hour.

  3. Heat the ghee (or oil) in a large pan, add onions and cook until brown. Add the dried fenugreek leaves, and then add the marinated chicken. Cook, uncovered, for 3-5 minutes. Stir in the tomato. Add the chicken stock, cover, and cook over very low heat for 45 minutes.

  4. Garnish with coriander leaves to serve.

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