Dahi Murg - Yogurt Chicken Curry

Sometimes, you feel things are not going well. But then, when you think a bit more deep, things are not that bad as it looks! That is my case now. Most of the time, I feel very negative about things but then when I ponder on matters on a different perspective, things don't seem to be that bad. I believe that is a real good sign - the Almighty is with you, watching and guiding, ensuring that you are there doing things right and legal, and making things better. 

OK, philosophy apart - I sometimes like to go on and on, but then I need to put a full stop!!! Oops... that's an exclamation mark. Hehe...

Today it's a chicken recipe again. We are a total non-veg family. That doesn't mean we have chicken, mutton or beef everyday. But fish, yes - being a Keralite, lunch without fish, if not fresh at least dried, is a big no-no. You may make a couple of curries and mezhukupurattis (stir fried veges) along with papad and achar, but the absence of a small piece of fried fish makes us feel as though we have not had lunch at all! OK, coming to the point, the day it is a vegetable or dried beans curry, the faces of the men and children in the house looks very sad. People who come from outside may think that some disaster has struck - but it is just the vegetable curry!!! I have noted that this is the case in almost all non-veg houses. Do tell me how it is in your places, I'd love to know!!! 

This curry tastes so much like butter chicken, but definitely much healthy, as yogurt is used. It is cooked in its own stock and tastes yum with ghee rice. I would really recommend it for a try!

Dahi Murg - Yogurt Chicken Curry
Serves 6
Recipe Courtesy: Wknd Magazine


1 kg chicken, skin removed and cut into meduim sized pcs
250 ml yogurt
3 large onions, sliced thinly
1 tbsp ginger paste
1 tbsp garlic paste
1 bay leaf
1 cinnamon stick
2 pc clove
1/4 tsp cumin seeds
1/2 tsp turmeric powder
2 tsp Kashmiri chilli powder
1/2 tsp black pepper powder
1/2 tsp garam masala powder
Salt to taste
1 tbsp coriander leaves (I didn't use)
Curry leaves for garnishing
3 green chillies, slit, for garnishing
1 tbsp oil


Marinate the chicken with the yogurt and all the spice powder and keep for 30 minutes. Heat oil in a pan, fry the whole spices and cumin for 30 seconds. Add the onion and cook till golden brown. Add the ginger and garlic pastes and saute for a minute.

Add the marinated chicken along with the marinade and bring to a boil. (Add water if you require a thinner gravy - I didn't add.). Cover and cook til the chicken is done, stirring occassionally.

Garnish with the coriander leaves, curry leaves and split green chillies. Serve hot with rice or roti.

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