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Dahi Murg (Yoghurt Chicken Curry)
Dahi Murg (Yoghurt Chicken Curry) is a traditioinal Indian recipe for a classic curry of chicken and tomatoes in a lightly-spiecd yoghurt base that's great 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
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesMilk RecipesIndian Recipes
I think yoghurt-based curries are really great (as are the rarer buttermilk-based curries). This is one of the simplest yoghurt curries that is usually a hit with children. Personally I prefer chicken on the bone as there’s more flavour, but I’ve used boneless thighs here as it’s simpler and the dish cooks quicker.
Ingredients:
200ml natural yoghurt
1 tsp salt
1 tsp garam masala
½ tsp ground turmeric
½ tsp chilli powder
2 garlic cloves, peeled and grated
600g boneless, skinless chicken thighs, cut into 3cm pieces
2 tbsp sunflower oil
1 tsp cumin seeds
2 tomatoes, thinly sliced
20g fresh coriander leaves, finely chopped
Method:
In a bowl, stir together the yoghurt, salt, spices and garlic. Add the chicken pieces, turning them over with a fork to ensure they’re completely coated. Set aside to marinate as you prepare the curry base.
Place a pan over medium heat. Once hot add the oil and the cumin seeds. As soon as they begin to sizzle and splutter add the tomatoes and cook over medium heat for 5 minutes, or until they begin to soften. Now add the marinated chicken pieces and all the excess marinade. Mix well to combine, bring everything to a boil then reduce the heat to medium low, cover the pan and cook for 15 minutes or until the chicken is cooked through.
Sprinkle over the coriander leaves and serve accompanied by rice or naan breads.
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