Thursday, September 18, 2008

Dahi Murgh / Spicy Curd Chicken

Dahi means' thick curd' n murgh means 'chicken'..chicken prepared in thick curd with spices is dahi murgi..its a typical bengali recipes, easy to prepare..they tastes awesome, can be served with rice dishes n also can be a side for parathas, kulcha, parotta...

10nos Chicken pieces
2tsp Garlic n ginger paste
1/4cup Green chilli paste
2tsp Garam masala powder
2nos Onion chopped
1tsp Cumin seeds
1cup Thick curd
1tsp Lemon juice
1/4tsp Turmeric powder
2tsp Coriander leaves chopped

Wash thoroughly the chicken pieces with turmeric powder, marinate them with thick curd, salt n lemon juice, keep them aside n dont disturb them for an hour..

Heat oil in a kadai, add the cumin seeds n let them crack, now add the chopped onion n stir them until get turns tender, add the ginger garlic paste, green chilli paste n cook them until the raw smells goes on, now add the marinated chicken pieces with curd, cook them until they change their colour..add now the garam masala powder n check for salt, if needed as salt as per need, close the kadai with the lid n cook in medium flame..

Once the oil get separates from the chicken, put off the stove n add chopped Coriander leaves..

Serve them hot as side dish!!

1 comment:

Coffee ( said... Reply To This Comment

I tried the Dahi Murgh...the recipe was indeed simple and easy.