This is one of the easiest curry recipes out there. It takes just a few ingredients (as far as curries are concerned) and it a good one for the “Indian curry beginner” to tackle. We used to have it on regular dinner rotation and for some unknown reason, a few years ago, it disappeared from our dinner table. It made a recent reappearance and was devoured. It was almost like reconnecting with a long lost friend, after which you are left pondering why you failed to keep in touch.
The recipe below is pretty close to the original, though I often add more of the spices and other spices to make it my own. I am one of those people who can never follow a recipe 100%. Perhaps, I should try the original one day and I may discover that all my embellishments are not really needed. You can make the curry kid-friendly by using fewer dried chillies and less black pepper. I usually end up using way more chilly/black pepper than the recipe calls for and dousing the kiddo’s dinner in large amounts of yoghurt.
Yogurt Chicken – Dahi Murgh
- 1/4 cup vegetable oil
- 4-5 chopped onions
- 4 dried whole red chillies (can substitute 1 tsp chilly flakes or omit)
- 8 cloves
- 2 pounds chicken thighs cut into 1 inch cubes (have the butcher do this for you)
- 1 inch piece ginger – peeled and grated
- 1 1/2 cups yogurt (full-fat preferred)
- 1 cup water
- 1 tbsp freshly ground black pepper (feel free to use less or more)
- salt to taste
- Heat the oil in a large heavy bottomed saucepan. When oil is hot add, onions and fry for 15-20 minutes till well-caramelized. Season with salt.
- Add the chilies, cloves and ginger and fry for 2-3 minutes.
- Add the meat and fry till it it is seared on all sides. Turn heat to low
- While stirring, over low heat, add the yoghurt and water. Season with additional salt and add pepper.
- Cover and simmer over low heat for an hour. Stir from time to time.