This is one of the delicious chicken recipes that I have tried. In this recipe we don't add tomatoes and instead we add yogurt. Adding yogurt to chicken while marinating makes it so soft and tender. It's also very easy and quick to make. Actually all my recipes are very easy to make! If it's not easy then I never try it!!
Do try out if your looking for a different chicken masala.
DAHI MURGH
Preparation time - 1 hr | Cooking time - 15 min | Serves 2-3
Ingredients
Until next time,


Do try out if your looking for a different chicken masala.
DAHI MURGH
Preparation time - 1 hr | Cooking time - 15 min | Serves 2-3
Ingredients
- Chicken - 1/2 kg
- Onion - 1 medium, chopped
- Mint leaves - a handful
- Green chilli - 2
- Turmeric powder - 1/2 tsp
- Coriander leaves - 3 tbsp, chopped
- Cumin powder - 2 tsp
- Coriander powder - 2 tsp
- Garam masala powder - 2 tsp
- Ginger garlic paste - 1 tbsp
- Curd - 1/2 cup
- Salt - to taste
- Oil - 2 tbsp
- Cinnamon stick - 1 inch piece
- Clove - 3
- Star anise - 1
- Cardamom - 2
- Bay leaf - 1
Method
1. I made a paste of ginger garlic and mint leaves. If you don't want to do this, then add the mint leaves while cooking the chicken.
2. Wash and clean the chicken well. Marinate the chicken with coriander powder, cumin powder, garam masala powder, ginger garlic paste and salt.
3. Let the chicken marinate for 1 hour or if you have time, for 3-4 hours.
4. In a pressure pan or a skillet, add oil. Once the oil heats up, add the cinnamon stick, cloves, cardamom, star anise and bayleaf.
5. Wait for a couple of minutes until a nice aroma emanates. Then add the onions, green chillies.
6. Saute until the onions become translucent. Then add the turmeric powder and saute.
7. Now add the marinated chicken and mix well. Add 1/3 cup of water and pressure cook for 3 whistles. Simmer after the 1st whistle.
8. Once the pressure releases, open the cooker and saute until it reaches the consistency you prefer.
9. Check for salt. Add the chopped coriander leaves and switch off.
Notes
1. Adjust the water depending on the consistency of the gravy you prefer.
2. Use thick, fresh beaten curd.
3. If you use a pan/skillet, add 1 cup of water and close the lid and allow the chicken to cook for 10 minutes.
4. In a pressure pan or a skillet, add oil. Once the oil heats up, add the cinnamon stick, cloves, cardamom, star anise and bayleaf.
5. Wait for a couple of minutes until a nice aroma emanates. Then add the onions, green chillies.
6. Saute until the onions become translucent. Then add the turmeric powder and saute.
7. Now add the marinated chicken and mix well. Add 1/3 cup of water and pressure cook for 3 whistles. Simmer after the 1st whistle.
8. Once the pressure releases, open the cooker and saute until it reaches the consistency you prefer.
9. Check for salt. Add the chopped coriander leaves and switch off.
Notes
1. Adjust the water depending on the consistency of the gravy you prefer.
2. Use thick, fresh beaten curd.
3. If you use a pan/skillet, add 1 cup of water and close the lid and allow the chicken to cook for 10 minutes.
Until next time,


it really tastes good...recently I too prepared it
ReplyDeletelooks so tempting...
ReplyDeleteTempting yummy chicken
ReplyDeleteEasy Chicken Curry for lazy ones like me...I love to add yogurt in every possible dish!! Sounds delicious!
ReplyDeleteEasy peasy chicken dish!!! Delicious
ReplyDeleteAwesome chicken..delicious and tempting.
ReplyDeleteYummy dahi murg recipe..... itz tempting me.... :)
ReplyDeleteI can see the deliciousness. I too sometimes replace tomato with yoghurt.
ReplyDelete