Yogurt chicken curry

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.

SERVES 4 

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?