Dahi Murg (Curd Chicken) Curry

Chicken cooked in curd (dahi / yogurt) imparts a unique flavor to the curry. The combination of curd, pepper powder and fresh curry leaves gives a very nice aroma and flavor. Dahi chicken curry can be had with plain white rice, biryani or pulao or with any roti varieties.

Ingredients

Chicken - 1 kg (app. 2 lbs)

Yogurt - 1 cup (beaten)

Onion - 1 big/ 2 small (finely chopped)

Ginger garlic Paste - 1 tbsp

Green Chillies - 1 or 2

Tomatoes - 3 (finely chopped/ pureed)

Assorted Whole Garam Masala - (1 cinnamon, 1 bay leaf, 3 cloves etc)

Cumin seeds - 1/2 tsp

Turmeric Powder - 1/4 tsp

Chilly Powder - 1 tsp (or to taste)

Pepper Powder - 1 tbsp

Garam Masala Powder - 1 tsp

Salt - to taste

Cilantro - 1/4 bunch (finely chopped)

Curry Leaves - for garnish

Oil – 2 tbsp

Method

Marinate the chicken with the yogurt and all the dry masala powders (chilly powder, garam masala, turmeric powder and pepper powder).

Heat oil in a pan and fry the whole garam masala and cumin seeds.

Add the onions and cook till it turns nice and golden brown.

Add the ginger garlic paste and fry for 1 minute.

Add the tomatoes and cook till the oil separates. (Note: Tomatoes are not traditionally added in this recipe. It can be added or not depending on individual taste.)

Add the marinated chicken to this and bring everything to a boil. Add water if you want a thinner gravy.

Cover and cook for 10-15 minutes stirring occasionally.

Mix in the finely chopped coriander leaves.

Finally garnish with fresh curry leaves and split green chillies. Curd chicken curry is ready to be served.