Spicy Yogurt Chicken / Dahi Murgh
There is something extremely comforting about curries. And there is no reason to stress out to make most of them, for they are real simple to make.
Our Indian cuisine boasts about a number of curries, from all regions. There are traditional recipes , popular recipes and heck, in many cases, every household has its own versions of those recipes. Chicken curry is one such dish. Chicken in yogurt based curry is hugely popular and I believe it is one such curry , for which the recipe would vary from region to region, kitchen to kitchen.
This post here is about my version. A version that I picked up when I started making chicken curries , back in the day with my ma.
I love this because it is extremely flavourful. I love the rich intense aroma when it is cooking. I also love it because it really easy. And you can’t really go wrong with this.
The flavour, the heat of the spices blends so well with the mild tang of the yogurt. It tastes gorgeous. ( Yogurt also keeps the chicken very tender)
This can be made with lamb too, if one prefers that.
Recipe : Spicy Yogurt Chicken / Dahi Murgh
Ingredients – For 2 -3 servings
- Chicken – 1/2 to 3/4 kilo chicken ( I used curry cut. Feel free to use boneless. Although, chicken with bones are so much more flavourful than the boneless.)
- Dry Spice –
- Coriander seeds – 1 & 1/2 tsp
- Dried red chillies – 6-8 (depending on how hot they are)
- Dried Ginger – 1 inch ( or use the powder – 1 tsp)
- Jeera / cumin – 1 & 1/2 tsp
- Cinnamon – 1 inch
- Cardamom – 5-6 pods
- cloves – 3-5
- Yogurt – 200 – 250 Ml
- Turmeric – 1 & 1/2 tsp
- Garlic – finely chopped – 1 &1/2 tsp
- Salt – to taste
- Onion – 2 small to med size
- Bay leaf – 1 -2 med
- Oil & Ghee (optional)
- Garnish – Almond flakes & mint leaves ( optional)
- Lemon ( optional)
- Make sure the chicken is clean and cut into desired size.
- Roast the dry spices ( coriander + red chilli + dry ginger + jeera + cinnamon + clove + cardamom) in a wok/ pan for a few mins so they lightly release the flavours. Let it cool for a few mins and grind it into a fine powder. Keep aside.
- To marinate the chicken , take a bowl large enough. Add the chicken, tip in the yogurt, salt, turmeric, chopped garlic and 2 -3 tsp of the ground dry spice blend. Massage it well and let it rest for anywhere between 2 hours t 24 hours. ( in the fridge)
- When ready to cook – In a pan, add a bit of oil, the finely sliced onion and bay leaf. Sauté it a little , or till the onions are a bit translucent.
- Add the chicken that had been marinating.
- Saute it gently in low heat. Add another 1-2 tsp of the ground roasted dry spice powder ( the one used in the marinade). If you like enjoy your curries with more heat- feel free to add a little more red chilli powder. Add half cup water, mix well and cover it. Let it cook for about 20-25 mins. Make sure it is in low- med heat throughout.
- In between make sure you stir it from time to time.
- I also added about 2 tsp of ghee in between, while it was cooking ( You could either use butter or oil or Completely drop the idea) There is enough fat in the yogurt already 😛
- When ready, garnish it with some almond flakes and fresh mint.
- Works well with rotis, naans, pav or just a bowl of good old rice.