MASALA DAHI MURG (Yogurt Chicken)

This is a very simple recipe made with very common ingredients. Only a home-made dry roasted and grounded masala creates the magic of flavor and taste. Let's have a look.

INGREDIENTS

Chicken-500 gm

Curd-200 gm

Onion-2+1, sliced

Garlic-8-10 cloves, chopped

Ginger-2 inch, chopped

Masala powder-Roasted and grounded [2 tsp Cumin seeds, 2 tsp Coriander seeds, 2 tsp (Cinnamon, Cardamon and Cloves)]

Turmeric powder-1 tsp

Red chilli powder-1 tsp

Bayleaf-2

Salt and sugar- as per taste

Green chilli-2

Mustard oil/ Refined oil-as per requirement

METHOD

Marinate chicken pieces with curd for 2 hrs and keep aside. Take oil in a pan, and fry 1 sliced onion with little sugar and salt; when then onion turns golden brown, keep aside. Again, in the same pan, take some more oil and put all the chopped garlic, ginger and onion (2). Fry well till golden brown and make a paste in a blender. Keep aside the paste. In another pan, take oil and put bayleaf in it as tempering. Then put the marinated chicken and continue frying till the color of the chicken turns white. Add the blended paste now, followed by grounded masala, turmeric powder, red chilli powder and salt. Mix well and add slited green chilli and little water. Lid cook till the chicken becomes soft and cooked nicely. Serve with Cumin Rice or parantha.