Kashmiri Dahi Murgh | How to make Kashmiri Dahi Murgh

By Zeba f lari  |  21st Apr 2017  |  
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  • Kashmiri Dahi Murgh, How to make Kashmiri Dahi Murgh
Kashmiri Dahi Murghby Zeba f lari
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About Kashmiri Dahi Murgh Recipe

A simple aromatic party dish

Kashmiri Dahi Murgh is an authentic dish which is perfect to serve on all occasions. The Kashmiri Dahi Murgh is delicious and has an amazing aroma. Kashmiri Dahi Murgh by Zeba f lari will help you to prepare the perfect Kashmiri Dahi Murgh in your kitchen at home. Kashmiri Dahi Murgh needs 10 minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kashmiri Dahi Murgh. This makes it easy to learn how to make the delicious Kashmiri Dahi Murgh. In case you have any questions on how to make the Kashmiri Dahi Murgh you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Zeba f lari. Kashmiri Dahi Murgh will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kashmiri Dahi Murgh

Ingredients to make Kashmiri Dahi Murgh

  • chicken 750 gms
  • Fresh curd 1 kg
  • ginger garlic paste 1 tbsp
  • salt to taste
  • onion 2 (round thick rings)
  • red chilli whole 7-9
  • cumin whole 1 tsp
  • Black pepper 1 tsp (whole)
  • elaichi 8 (green)
  • clove 8
  • cinnamon stick 2 inch
  • Fresh desiccated coconut or dry 4 tbsp
  • saunf 3 tbsp
  • poppy seeds 2 tbsp
  • kaju 3 tbsp
  • salt to taste
  • tej patta 3
  • Desi ghee 4 tbsp
  • Fresh cream 3 tbsp
  • kewra 1 tsp
  • elaichi powder 1 tsp

How to make Kashmiri Dahi Murgh

  1. Whip curd
  2. Add ginger garlic paste
  3. Add red chilli whole
  4. Add cumin and black pepper
  5. Add half of elaichi and laung
  6. Add bay leaf and cinnamon stick
  7. Grind coconut, saunf, poppy seeds, kaju, elaichi and laung into very fine paste
  8. Add in curd and mix
  9. Add chicken and onion rings
  10. Add ghee
  11. Cook on slow heat covered till done
  12. Add kewra and elaichi powder
  13. Add cream just before serving
  14. Serve hot

My Tip:

Marinate overnight and cook next day. Convenient and aromatic dish, cook on slow heat

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