An authentic dish of chicken pieces cooked in yoghurt and spices, emanates a tempting aroma while cooking. Whenever I prepare this dish I love the fragrance that fills the air, so here’s the tempting trick I played on my guests, invited for dinner. Timing it well the ‘dahi murg’ was cooking when they walked in. OH! The look on their faces was worth watching and they couldn’t hold any longer, out popped the question from their son “Mama, shall we have dinner?” We all burst out laughing, there this universal truth of how the aroma of good food can make stomachs talk and it is indeed so true!
- 1 kg Chicken – cut into medium size pieces
- Whole spices – 1” long cinnamon stick, 3-4 cloves, 4-5 green cardamoms
- 3 large Onions ( sliced long)
- 2 Tomatoes ( chopped)
- 1 tbsp ginger-garlic paste
- 3 tbsp whipped curd/yoghurt
- ½ tsp red chilli powder
- ½ tsp garam masala
- ½ tsp turmeric powder
- 1 tbsp Kasuri methi/dry fenugreek leaves
- Salt to taste
- Heat oil in a deep thick bottomed vessel; add the whole spices and onions. Sauté onions till pinkish.
- Add ginger-garlic paste, chicken pieces, salt, red chilli powder, turmeric powder, garam masala and curd. Toss well and continue to fry well till oil separates.
- Cover with a lid and simmer to cook. When the chicken is just about to be done add the chopped tomatoes and toss.
- Then add about 1 cup of water and bring to boil for few minutes. Tip in the kasuri methi and toss gently ensuring not to break up the chicken pieces.
- When the gravy looks rich and thick remove from flame.
- Serve hot with flat Indian breads, steamed white rice/brown rice or dosas/idlis etc.
Preparation Time: 40 minutes