Mughlai Dahi Aloo Murgi (Chicken With Potatoes Curds)

Recipe Ingredients

750		Chicken - (cut into small pieces with only few bones left in)
250		Small potatoes
3		Sized onions (medium)
3 tablespoons	45ml	Fresh coriander leaves - broken-up
1 1/2		Lon ginger
1/2 teaspoon	2.5ml	Chilli powder
2 teaspoons	10ml	Garam masala
6		Garlic
4		Sized tomatoes (medium)
2 cups	474ml	Stale curd
2 teaspoons	10ml	Turmeric
2 cups	474ml	Water
		Salt to taste.

Recipe Instructions

Scrub and boil unpeeled potatotes. When cool, peel them off and cut them in halves lengthwise, and place in a shallow dish. Mince onions, garlic, herbs and ginger together, mix them with salt, garam masala, chilli powder and the stale curd.

Take half of this onion mixture and mix the potatoes and well washed pieces of chicken with it. Keep it aside for 1 to 2 hours. Now take a large, heavy aluminium saucepan, fry the remaining of the onion mixture in ghee. Add turmeric, and soon after put in the sliced tomatoes, and fry gently for a little while longer. Now add seasoned pieces of chicken, mix thoroughly and fry for 5 to 10 mts. Next add the 2 cupfuls of warm water, bring it to boil, then turn the heat low and cook with the lid on until the chicken is tender. It would be so in about one and half hours.Add now the seasoned potatoes, carefully mixing them in with the chicken.

Should you feel so add a little more hot water and simmer on the gas ring or in the oven for 30 mts. Serve it with pulao or other vegetable dishes.

Source:
The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.