Feb 13, 2013

Dahi Murg Masala

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”.


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


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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