Spicy Dahi Murg

I was searching for a different kind of chicken curry and I found this @ Shab’s place. I loved the recipe and the name she had given to this J Though she has warned about the risk of getting this correct, I could come up with  a yummy dish. I am not sure if mine was the same as what her mom prepared. But we liked this version. Thanks to Shab’s mom for the wonderful recipe.

Ingredients:

        Chicken                                            --   2 lb (approximately 1 kg)

    For marinade:

        Chilli powder                                --   2 tsp
        Coriander powder                     --   4 tsp
        Greek yogurt or  thick curd   --   6 tbsp
        Lemon juice                                  --   1 tbsp
        Salt                                                   --   to taste

    Others:

        Onion                                               --   1 medium size
        Ginger                                             --   1 inch
       Garlic                                               --   7 large cloves
       Oil                                                      --   3 tbsp
       Cumin seeds                                  --   1 tsp
       Cardamom                                    --   3
       Cloves                                              --   5
       Cinnamon stick                            --   2 inch piece
       Coriander leaves                         --   ½ cup(loosely packed) chopped
       Tomato                                            --   1 medium size

Preparation of  Dahi Murg:

        Mix all the ingredients for the marinade and apply it to the chicken.Mix well. Cover and leave it in the fridge for a minimum of 2 hours.

       Heat a large saucepan and add oil. Add cumin seeds along with other whole spices. When the aroma comes,add in chopped onion,little salt, ginger and garlic and fry until the onion starts to turn golden in colour.  Add in the chopped tomatoes and fry until they are squishy.

 

       Add in the marinated chicken and mix well. Cover and cook in low flame until the chicken is almost cooked and the gravy is very thick. Add some water if required. ie only if water doesn’t come out of the chicken. Add in the chopped coriander leaves and stir carefully. Cover and cook until done.

     Serve hot with chapathi, pathiri etc..