This is one chicken yoghurt dish that I'll be cooking again! Hubby and the kids gave the thumbs up for this. I was actually looking around for curry recipes using my homemade yoghurt. There are many, many recipes, and looks like I found the right one. It is extremely easy to cook, no elaborate preparation and the ingredients can be prepared in minutes. Besides, I have two pots of coriander growing in my garden, and this would be perfect. The recipe calls for 1/2 cup of yoghurt, try putting in 1/4 cup first and gradually add more, depends on the level of sourness from the yoghurt. I use 1/2 cup as per the recipe. The chicken is simmered over low heat, stirring frequently until it is cooked, there is no water added to this recipe. After I have cooked and tasted this, I thought that my family will find it a little bit sour, but they loved it! This is really great with rice.
I'm bringing this yummy dish to Mommy's Kitchen for Potluck Sunday.
Dahi Murgh (Chicken and Yoghurt Curry)
(source from : asianonlinerecipes.com)
1 kg chicken
1 medium onion, roughly chopped
3 cloves garlic, peeled
1 tsp finely chopped fresh ginger
1/2 cup fresh coriander
1-1/2 tbsp ghee or oil
1 tsp ground tumeric
1-1/2 tsp garam masala
1-1/2 tsp salt
1/2 tsp chili powder
1/2 cup yoghurt (you may not use all, adjust to your taste accordingly)
2 ripe tomatoes, diced
extra chopped mint or coriander leaves to garnish
Cut chicken into serving pieces.
Put onion, garlic, ginger, fresh coriander into the container of electric blender.
Blend to a smooth puree.
Heat oil in a saucepan and fry the blended mixture, stirring for about 5 minutes.
Add tumeric, garam masala, salt and chili powder and fry for a further minute.
Stir in yoghurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of thick puree.
Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn heat low, cover tightly and cook until chicken is tender.