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Mughlai Dahi Aloo Murgi
By : Rehana KhambatyCategory : Chicken, Chicken lunch
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Scrub and boil unpeeled potatoes.
- When cool, peel them off and cut them into halves lengthwise, and place in a shallow dish.
- Mince onions, garlic, herbs and ginger together, mix them with the 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 mins.
- Next add the 2 cupfuls of warm water, bring 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 mins.
- Serve it with pulao or other vegetable dishes.
Ingredients:
750 g - chicken (cut into small pieces with only few bones left in)
250 g - small potatoes
3 - medium sized onions
2 cups - stale curd
2 cups - water
3 tbsp - fresh coriander leaves, broken-up
�� long piece - ginger
� tsp - chilli powder
2 tsp - garam masala
6 cloves - garlic
4 - medium sized tomatoes
2 tsp - turmeric
salt to taste
750 g - chicken (cut into small pieces with only few bones left in)
250 g - small potatoes
3 - medium sized onions
2 cups - stale curd
2 cups - water
3 tbsp - fresh coriander leaves, broken-up
�� long piece - ginger
� tsp - chilli powder
2 tsp - garam masala
6 cloves - garlic
4 - medium sized tomatoes
2 tsp - turmeric
salt to taste
RECIPES BY REHANA KHAMBATY
