This is an easy recipe for meat lovers. The interesting part
of this recipe is cohesiveness of chicken cooked along with yogurt and spice
mix and it works very well. Yogurt(called as ‘dahi’ in hindi) is commonly used
as a base for marinating any kind of meat
and mostly used in tandoori recipes, this is because it helps to retain moisture and
also tenderizes the meat.
In this signature recipe, I have treated yogurt as the
integral element, because it gives creamy texture to the sauce as
well as it acts as binding agent that binds chicken and spices and hence the
name “DAHI MURG MASALA”.
Ingredients
1kg chicken,
thigh portion only
1 tsp.
Ginger paste
1 tsp.
Garlic paste
1 tsp. Red chili
powder
½ tsp.
Coriander powder
1/4th
tsp. Cumin powder
½ tsp.
Pepper powder
½ tsp.
Turmeric powder
2 tsp. Lemon
Juice
2 Onions,
chopped lengthwise
1 cup yogurt
Handful of
Cilantro, chopped
4 tsp Oil
Salt
Procedure
In a large bowl, mix Chicken with ginger and garlic paste,
chili powder, coriander powder, cumin powder, pepper powder, turmeric powder,
lemon juice and salt. Marinade for 1 hour
In a large skillet, heat oil, add marinated chicken into hot
oil. Fry in medium high for 15 minutes and it leaves out excess water from the
meat. Now add yogurt and chopped
cilantro and cook for about 30 minutes in medium low until it forms thick gravy
and oil separates out from the masala. Add water if more gravy is needed
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