Saturday, 19 February 2011

Chicken in Tomato Yogurt Curry (Dahi Murg)



This is kind of like butter chicken, but the addition of yogurt (dahi) instead of cream makes it a little lighter and tangier, plus having the chicken marinate in yogurt really tenderises the meat. I'm not sure if it follows a real Dahi Murg recipe (if there even is one), because I tweaked a butter chicken recipe to make this, but I believe with Indian food, and all that wonderful combination of fragrant spices, you can't really go wrong and you can't really say there's a "right" recipe out there.

Chicken in Tomato Yogurt Curry (Dahi Murg)
serves 4
Ingredients
500g chicken pieces (I use chicken leg meat, because it has more flavour and texture and most importantly, is cheaper.)

For the marinade
2 cloves of garic, minced
2 cm ginger, minced
1 tsp cumin
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp salt
1 1/2 tbsp lemon juice
75 ml yoguty

For the gravy
2 cloves garlic, minced
1 medium onion, minced
1 tsp coriander
1 tsp turmeric
1 tsp garam masala
1 tsp chilli powder
half 500ml can of chopped tomatoes (or tomato passata for a smoother, less chunky sauce)
1 1/2 tbsp ghee (or butter)

To finish
1 tbsp butter
150 ml pot yogurt
cilantro leaves

Method
1. Combine marinade ingredients and mix with the chicken. Leave for at least 3h, or overnight.
2. Over medium-high heat, par-fry the chicken pieces till the outside is nicely seared. Set aside.
3. Now the gravy. Melt the ghee or butter and add the onions and garlic till onion turns translucent and garlic is lightly browned.
4. Add the rest of the spices, stir for 1 min or so just to let their fragrance come through but not burn. Then add the canned tomatoes and bring to a boil.
4. Return the chicken pieces to the pot along with the chicken juices and remaining marinade and let simmer for 15-20 min.
6. Remove from heat, and stir through the butter to give the curry gravy that extra silkiness and sheen, and then the yogurt. Garnish with the cilantro leaves, and serve with roti/naan/basmati rice (it's good enough to go with plain rice, but try it with my Spiced Basmati Rice if you can!)


Oh I just love creamy curries, and while not as rich as the dish it's inspired from, this curry has extra tender chicken and that extra tang from the yogurt to balance the heat and spice. Indian head-wiggle (:

3 comments:

  1. This looks fantastic. I love the idea of using yogurt for a little tang.

    Have you tried making this with grilled/slightly smoked chicken? I've done that with butter chicken and I think that the slight smokiness really adds something to the flavor.

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  2. No I haven't and that sounds great! That'd work somewhat like chicken tikka masala I believe, and I love chicken tikka masala (:

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  3. wow, this looks great! http://homesandbabies.blogspot.com

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