Dahi murg curry
I have shared other yogurt chicken recipes in my previous books, but this is the easiest version and one of the most delicious ways to cook chicken – and it’s my kids favourite. I have to admit that I usually make this with chicken on the bone, as the bones add flavour to the curry. But it does take a bit more time to cook and I know many people prefer boneless chicken. This is a foolproof curry that works every single time, and you can enjoy it with any flatbreads or rice.
200ml (7fl oz) natural yogurt
1 teaspoon salt
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon chilli powder
2 garlic cloves, grated
600g (1lb 5oz) boneless,
skinless chicken thighs, cut into 3cm (1¼ inch) pieces
2 tablespoons sunflower oil
1 teaspoon cumin seeds
2 tomatoes, thinly sliced
20g (¾oz) fresh coriander leaves, finely chopped
Mix the yogurt, salt, spices and garlic together in a bowl. Add the chicken pieces and turn until well coated in the marinade. Let the chicken marinate
while you prepare the curry base.
Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the tomatoes and cook over a medium heat for 5 minutes until they start to soften.
Add the marinated chicken with any excess marinade and mix well, then bring to the boil. Cover and cook over a medium to low heat for 15 minutes or until the chicken is cooked through.
Sprinkle with the coriander and serve.
This recipe is from Chetna’s 30 Minute Indian by Chetna Makan
If you liked this recipe, why not try this Courgette Kofta Curry?