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Chicken in Yogurt Gravy (Dahi Murgh)

Chicken is probably the favourite meat in the Indian sub-continent, largely because it is easy to cook, easily available and has not been associated with any religious taboo (to date) other than vegetarians who refrain from any kind of meat. This recipe has been a must-have in our weekend gatherings for the last few years as it is easy to make and tastes delicious. It goes very well with rice or naan bread.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • For Marination:
  • 1 cup Yogurt
  • 1 tsp Ginger garlic paste
  • ½ tsp Turmeric powder
  • 1 tsp Chilli powder 2 tsp if you want it spicy
  • 1 tsp Garam masala 2 tsp if you want it spicy
  • ½ tsp Salt
  • ½ Lemon juice
  • For Gravy:
  • 2 Bayleaf
  • 2 Cloves
  • 2 Medium Onions
  • 1 tsp Ginger garlic paste
  • ½ tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Red Chili powder 2 tsp if you want it spicy
  • 1 tsp Garam masala 2 tsp if you want it spicy
  • 3 Tbsp Oil
  • Salt to taste
  • Coriander leaves to garnish

Method
 

  1. Clean and wash the chicken. Add all the ingredients for marination to the chicken and mix well. Keep aside for 15 minutes.
  2. To a flat bottom vessel add 3 Tbsp of cooking oil and once the oil is hot add the bay leaves and cloves.
  3. Add finely chopped onions and fry till they are golden brown. Add ½ tsp salt while frying the onions.
  4. Add ginger garlic paste, chilli powder, turmeric powder and coriander powder and fry for 1 minute.
  5. Add the marinated chicken and mix well. Cook with the lid on for 15 minutes in low flame.
  6. Add water if required and let it boil till the chicken is cooked completely. Add salt to taste.
  7. Add coriander leaves on the top to garnish the dish.