Dahi Murgh – Yogurt Chicken

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

Ingredients

  • 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

Method

  1. 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.
  2. Add the chilies, cloves and ginger and fry for 2-3 minutes.
  3. Add the meat and fry till it it is seared on all sides.  Turn heat to low
  4. While stirring, over low heat, add the yoghurt and water.  Season with additional salt and add pepper.
  5. Cover and simmer over low heat for an hour.  Stir from time to time.
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