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Dahi Murg (Yoghurt Chicken Curry)
Dahi Murg (Yoghurt Chicken Curry) is a traditional Indian recipe for a classic curry of chicken in a spiced yoghurt base that makes an excellent introduction to curries for children. The full recipe is presented here and I hope you enjoy this classic Indian version of: Yoghurt Chicken Curry (Dahi Murg).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesMilk RecipesIndian Recipes
This is a classic Indian curry that's probably one of the best ways to cook chicken, giving succulent meat. This is a fairly mild but flavourful dish that's a great way of introducing children to curries.
Ingredients:
200ml natural yoghurt
1 tsp salt
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp chilli powder
2 garlic cloves, grated
600g chicken thighs, boneless, skinless, sliced into 3cm pieces
2 tbsp sunflower oil
1 tsp cumin seeds
2 tomatoes, thinly sliced
20g coriander leaves, finely chopped
Method:
Mix together the yoghurt, salt, spices and garlic in a bowl. Add the chicken pieces and toss until thoroughly coated in the marinade. Let the chicken marinate while you prepare the curry base.
Heat the oil in a wok or pan and add the cumin seeds. Once they start to crackle, add the tomatoes and cook over a medium heat for 5 minutes until they start to soften.
Add the marinated chicken with all the excess marinade and stir well to combine, then bring to the boil. Cover and cook over medium heat for 15 minutes or until the chicken is cooked through.
Sprinkle with the chopped coriander leaves and serve.
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