Recipe for Dahi Murg/Dahi Chicken

Recipe for Dahi Murg/Dahi Chicken

Today, the recipe I am sharing is Dahi Murg. Dahi Murg translates to Yoghurt Chicken, which is a recipe in which chicken is cooked in a yoghurt base. It is a semi-gravy dish that pairs well with steamed rice, rotis or paranthas.

It is a quick and easy recipe and doesn’t require much planning. The ingredients used in making it are also commonly available in every Indian kitchen.

If you are looking for more non-vegetarian recipes, click here.

So, let us start with the recipe:

Equipment Needed:

• Pan
• Knives and Cutting Board
• Spatula
• Mixer grinder

Ingredients needed to make Dahi Murg/Dahi Chicken :

1. Chicken Leg and Thigh pieces: 600 gm
2. Oil: 2 tablespoons
3. Bay Leaf: 1
4. Star Anise: 1
5. Cloves: 3-4
6. Cumin Seeds: 1 teaspoon
7. Onion: 1, Large, Sliced
8. Ginger: Finely chopped, 1 teaspoon
9. Garlic: Finely chopped, 1 teaspoon
10. Green Chilies: 2-3 slit
11. Black Pepper Powder: 1 teaspoon
12. Yoghurt ( 10% Fat): 500 gm
13. Cashews: 8-10; soaked for 30 minutes
14. Garam Masala: 1/2 teaspoon
15. Kasuri Methi ( dry fenugreek leaves): 1 tablespoon
16. Fresh Coriander Leaves: 2 tablespoons, Chopped
17. Salt; to taste

Some Notes about Ingredient Sourcing in Germany:

1. Chicken Leg and Thigh pieces: Available in supermarkets. It comes prepackaged, and you will find it in the refrigerator section. It is called Hähnchen Oberschenkel
2. Oil: I used sunflower oil. Read my article about Oils in German Supermarkets.
3. Bay Leaf: Available in supermarkets as well as Indian shops. Called Lorbeerblätter in German.
4. Star Anise: Available in Indian Shops.
5. Cloves: Available in Indian Shops.
6. Cumin Seeds: Available in Indian Shops.
7. Onion: Available in supermarkets. Called Zwiebeln in German.
8. Ginger: Available in supermarkets. Called Ingwer in German.
9. Garlic: Available in supermarkets. Called Knoblauch in German.
10. Green Chilies: Available in Indian shops.
11. Black Pepper Powder: Available in supermarkets and Indian Shops. Called schwarzer Pfeffer in German.
12. Yoghurt ( 10% Fat): I used Elina’s Yoghurt. Use any Greek yoghurt. Available in supermarkets.
13. Cashews: Available in supermarkets. Called Cashewkerne in German.
14. Garam Masala: Available in many supermarkets and Indian Shops.
15. Kasuri Methi: Available in Indian Shops.
16. Fresh Coriander Leaves: Available in Indian and Turkish Shops. Also available in supermarkets, but the bunch is very small.
17. Salt: Available in supermarkets. Read my article about Salt in German Supermarkets.

Indian Ingredients can also be purchased from the online store of Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.

Method to make Dahi Murg/Dahi Chicken:

1. Heat oil in a pan. Add bay leaves, star anise and cloves and fry them on medium heat for 5-10 seconds.
   
   
   
2. Now, add cumin seeds and let them crackle.
   
   
   
3. Add onion, ginger and garlic and fry them on medium heat till the onion slices turn golden brown.
   
   
   
4. Add chicken. Fry it on medium heat till the chicken gets a slight brown colour.
   
   
   
5. Now, add green chillies and black pepper powder.
   
   
   
6. In a mixer jar, grind cashews and yoghurt. Add this to the chicken. Mix continuously and ensure that the yoghurt doesn’t curdle. After 4-5 minutes of continuous stirring and mixing, cover the chicken with a lid and let it cook.
   
   
   
7. Now add salt and fresh coriander leaves.
   
   
   
8. In the end, add dry fenugreek leaves and garam masala. Cook for another 2-3 minutes and turn off the heat.
   
   
   
9. Cover with a lid and let the gravy rest on the kitchen counter for at least 30 minutes before serving.
   
   

Some additional Notes:

1. In Step 6, continuous mixing and stirring are very important; otherwise, the yoghurt will curdle.
2. This gravy must be rested for at least 30 minutes before being served. The reason is that the salt is added in the end, and it is required to get absorbed by the chicken. If you serve it immediately, the gravy will taste salty, and the chicken will taste bland. Salt cannot be added earlier in the recipe before adding yoghurt. The presence of salt will enhance the curdling on the yoghurt. Hence, yoghurt must be added before salt, and when the yoghurt is completely cooked, salt must be added.
3. If you want to make a richer version of this dish, make it in ghee instead of oil.
4. Make sure that the yoghurt is beaten before adding it.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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