DAHIWALA MURG - CHICKEN IN YOGURT CURRY

     Dahiwala Murg or Chicken cooked in a Yogurt/Curd based Curry has hidden within itself multiple layers of flavour. This is a rich, creamy textured and aromatic Chicken Curry.  Dahiwala Murg is a curry where Pan-seared Chicken pieces are slow cooked in a rich yogurt based spicy gravy. Dahiwala Murg is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder & the Ratanjot infusion treats you with a perfect feast to eyes, nostrils and taste buds.
     Dahi as it is called in Hindi - the humble Curd/Yogurt is a healthy holistic food, which we have been consuming since ancient times.  We can find a lot of Curd/Yogurt based Indian Curries and this Dahiwala Murg is one best Chicken recipe cooked in Yogurt based curry.
    Dahiwala Chicken is an easy recipe which can be prepared quickly and needs less ingredients. The true flavour of  Dahiwala Murg comes from the intense flavours of Cumin, Fennel and Asafoetida. Curd/Yogurt Base gives this curry a silky texture. Dahiwala Chicken Curry can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.


Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

HOW TO COOK DAHIWALA MURG 

 CHICKEN IN YOGURT CURRY

INGREDIENTS :

Chicken - 500 Gms
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 Nos.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Ratanjot Powder - a Pinc(Optional)
Oil/Butter - 2-3 Tbspn
Cumin Seeds - 1/2 Tspn
Fennel Seeds - 1/2 Tspn
Asafoetida - a Pinch

For Yogurt/Curd Base :

Curd/Yogurt - 3 Cups
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 11/2 Tspn
Coriander Seed Powder - 1 Tspn
Garam Masala - 1 Tspn
Salt - To Taste

For Garnishing :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Spring Onions - Few
Coriander Leaves - Few

METHOD :

• Clean & wash Chicken Pieces and allow it to drain.
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Immediately add the Chicken Pieces to the above and sear the Chicken pieces until the colour changes.
• Sear the Chicken Pieces on a medium flame.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic and Ginger to the seared Chicken Pieces.
• Saute the ingredients on a low flame until Onions turn translucent.
• Add the Ratanjot Powder and this point and mix well.
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame stirring occasionally until the chicken pieces are well cooked and the raw flavour goes from the Spice -Yogurt mix.
• Sprinkle water if needed.
• Cook Dahiwala Murg until oil separates from the Curry and it reaches the desired consistency.
• Garnish Dahiwala Murg with finely chopped Kasuri Methi(Dried Fenugreek Leaves), Spring Onions and Coriander Leaves.
• Serve Dahiwala Murg hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.

NOTES :

• Adding Ratanjot infusion is totally optional.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Kashmiri Chilli Powder helps you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Dahiwala Murg comes from the intense flavours of Cumin, Fennel and Asafoetida.