MURGH DAHI MASALA/ CHICKEN AND CURD GRAVY

This is a flavourful and delicious chicken gravy recipe from my mother. Murgh Dahi masala or Chicken and curd gravy needs few ingredients and is very easy to make. This curd based gravy can be served with both rice and chapathi. 

You can also visit the Chicken recipes page for more chicken recipes.

Ingredients

4 tbsp oil

1 onion finely chopped

2 cardamoms

2 cinnamon sticks

2 cloves

1 tbsp garlic paste

1 tbsp ginger paste

1 cup thick curd

1 tsp red chilli powder
1/4 tsp turmeric powder

1 tsp salt

Handful of Chopped coriander leaves

300 gms boneless chicken

Water as required

Method

• Take curd and salt in a bowl and mix well.
• Add the chicken pieces, mix well with the curd and allow the chicken to marinate for 2 to 3 hours.
• Heat oil in a pan, add onions, cardamoms, cloves and cinnamon and saute for a few minutes till the onions turn golden.
• Now add garlic paste and ginger paste and saute for a few minutes till the raw smell goes.
• Now add red chilli powder, turmeric powder and stir for a few seconds.
• Then add the chicken along with the marinade and mix well.
• Add 1 cup of water, coriander leaves and bring the gravy to a boil.
• Continue cooking in high flame for a minute, then reduce heat, close a lid and cook for 10 to 15 minutes till the chicken is tender. (Stir in between)
• (This is a thick gravy and will be perfect if you are serving the gravy with chapathi, but for serving with rice you can add some more water)
• Once the curd and chicken gravy is cooked, switch off the gas and transfer the gravy to a serving bowl.
• Garnish with coriander leaves and serve hot.

  

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