Dahi Murgh

About this Recipe...

Dahi Murgh or chicken cooked in yogurt gravy is a spicy, aromatic and very flavorful chicken dish. This is my way of making this curry, I have used here all the fresh spices along with the yogurt, cashew and poppy seed paste. The combination of all these ingredients gives a very royal taste to this dish and it is completely different from the other chicken recipes. The curry is very hot and spicy and the tangy flavor of yogurt gives a very unique taste to this dish.

I wanted to cook this curry in a different way and to give some different kind of flavor to it, apart from the usual yogurt flavor, so my hubby likes it. After all the planning to makes it like this, we really enjoyed it a lot. I served this curry with plain rice but it will go extremely well with naan, paratha or pulao. So my Sunday special simple lunch was a hit and overall a satisfying meal.

Ingredients

• 1 lb Chicken cut into medium size pieces
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Tbsp Green chili paste
• 4 Tbsp Oil
• 4-5 black pepper corn
• 3-4 cloves
• 2 Green cardamom
• 2 One inch long cinnamon stick
• 2/3 Cup Chopped onion
• 1/2 tsp Turmeric powder
• 2 tsp Red chilli powder
• 2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Fennel powder
• 1/2 tsp Black pepper powder
• Salt to taste
• 1/2 Cup Beaten yogurt
• 1/2 Cup Cashew nut and poppy seed paste
• 1/2 tsp Garam masala powder
• 1/2 tsp Dried fenugreek leaves crushed

Directions

1. First of all marinade the chicken with ginger-garlic-green chili paste and keep it in the refrigerator for at least 30 minutes.
2. Now heat oil in a pan and add cinnamon stick, cardamom, pepper corn and cloves for tempering.
3. Sauté them for few seconds till you get the nice aroma from the spices.
4. Now add the chopped onion to it and sauté it till it gets translucent.
5. Next add all the dry spices to it and fry it till the oil starts leaving the sides of the pan.
6. Now add the marinated chicken to the pan and fry them for few minutes.
7. Cover and cook the chicken and check in between so it doesn't stick to the bottom of the pan.
8. When the chicken will almost cooked, add salt and half cup of water for the gravy, mix it well and let it come to a boil.
9. When the gravy will start boiling, add the beaten yogurt to it and mix it well with the gravy.
10. Cook it for 2-3 minutes and then add the cashew and poppy seed paste and mix it gently.
11. Cook it for another few minutes and then add garam masala powder and crushed dried fenugreek leaves and mix it.
12. Switch off the flame and your Dahi Murgh is ready to serve. Enjoy it with paratha, naan or rice.