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Photo of Dahi murg by Sreemoyee Bhattacharjee at BetterButter

Dahi murg

Sreemoyee Bhattacharjee
20 minutes
Prep Time
40 minutes
Cook Time
6 People
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Chicken cooked in yogurt based gravy with minimal spices to bring out the flavour of yogurt, a delicious chicken curry to go with roti or rice.

Recipe Tags

  • Non-veg
  • Easy
  • Mughlai
  • Simmering
  • Main Dish

Ingredients Serving: 6

  1. Chicken - 500 gm
  2. Yoghurt/curd - 1 cup
  3. Chopped onion - 1
  4. Ginger garlic paste - 1.5 tsp
  5. Red Chilli powder - 1 tsp
  6. Garam Masala powder (equal quantities of cardamom, cinnamon and cloves, ground together in a coffee grinder) - 1/2 tsp
  7. Bay leaf - 1
  8. Coriander leaves (handful)
  9. Salt
  10. Refined oil
  11. Cloves - 2
  12. cardamom - 1
  13. Cinnamon - 1


  1. Marinate the chicken with ginger garlic paste, curd, red chilly powder, garam masala powder and salt for 30 minutes.
  2. Heat a heavy bottomed kadhai with oil.
  3. Add the bay leaf, cloves, cardamom and cinnamon. Once they smell, add the chopped onion.
  4. One the onions are golden brown, add the marinated chicken and stir.
  5. Cook on a low flame with a lid on with occasional stirring until the chicken is almost done.
  6. Then add water and bring upto a boil, add the coriander leaves and cook till done.
  7. Serve.

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Seth Mummery
Seth Mummery   Jun-13-2020

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