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Dahi wala Murgh (Chicken in Yogurt) Recipe
Chicken in a curry sauce with regular natural yogurt This is from Punjab
The skin-less bone-in chicken is used. Chicken is marinated for two hours to overnight. The sauce is very smooth, therefore ewe need a food processor to grind Onion Ginger Garlic and Serrano
Ingredients
Marinade
1. Skinless chicken 1" pieces with bones: 2 pound
2. Natural regular yogurt: ¼ cup
3. Fresh Ginger, peeled finely chopped: 1 teaspoon
4. Minced garlic: 1 teaspoon
5. Fine grain sea-salt: ½ teaspoon
Dahi-wala Curry Sauce
1. Ghee: ½ cup
2. Large onions, Peeled coarse cut: 2
3. Garlic, Peeled : 6 cloves
4. Fresh Ginger, Coarse chopped: 2"x1"
5. Serrano, Remove white pith to reduce heat: 2
6. Coriander powder: 1 teaspoon
7.. Cumin Powder: 1 teaspoon
8. Garam Masala: 1 Tablespoon
9. Cayenne pepper: ½ teaspoon
10. Fine-grain sea salt: ½ teaspoon
11. Regular Natural Yogurt: 1¼ cup
12. Roma tomatoes, finely chopped: 3
Method
Marinate
1. Mix Yogurt Ginger Garlic and Salt in a Glass Bowl. Add Chicken. Stir around. Make sure that Chicken is covered with mixture. Cover the dish with Plastic film. Let it marinate in refrigerator for 2 hours to overnight
2. After the time has elapsed, take out the chicken. Wipe the marinade of with finger. Discard marinate. Set marinated chicken aside.
Dahi Sauce and Cooking
1. Heat ¼ cup Ghee in a sauce pan. Add Chicken. Fry chicken till it starts to turn brown. Use a slotted spoon to remove chicken and set 'browned chicken' aside.
2. Process onion, garlic, ginger, and Serrano in a the food processor with minimum water to make paste
3. Add remaining ¼ cup Ghee to pan and heat. Add onion/garlic/ginger/Serrano paste to hot Ghee. Fry till onions start to turn brown. About 7 minutes
4. Add Coriander Cumin Garam Masala Cayenne and salt. Fry about 2 minutes
5. Add yogurt ¼ cup at a time stirring til simmering and all the yogurt has bee added.
5. Add chicken. Cook covered for 20 to 30 minutes.
6. Add tomatoes. Cook un-covered for 15 minutes.