Dahi Chicken or Doi Murgh

We are in the last week of January ..... Yeaah everyone knows that. But do you know that I have been able to keep my resolutions. So for all those pessimists who thought that resolutions are made to be broken or that they walk out of the door the very next day, it is indeed BAD NEWS !

Of course I am out of bed by 8am ..... I swear. Weekends are the only exceptions and that's allowed. I breathe my lungs out and get all the oxygen around me .... that is what Pranayama teaches right ? I even tried opening my windows early morning in the middle of the worst winter .... that was the stupidest thing to do.

I have emptied a pack of cereals in two weeks which means that I have not skipped Breakfast. And and I have not shopped anything other than groceries ( that's so not me) ..... Frankly I myself also find it difficult to accept.

And by now you must know my creative side.

Let me stop bragging before one of you asks me to ....

But there is one thing where I fumbled ...... Blogging and visiting all your blogs. Ahhh Obsession. But you like that right ..... me reading your blogs :D So that's one thing that I decided to compromise just for the sake of my blog friends.

But are you really happy for me ? Come one tell the truth .... at least once. No, it won't hurt me.

Any hooo let me come to the recipe and cut my crap before you decide to navigate away from this page.

This is my mother's recipe ...... so if you like it let me know. If you don't blame it on her.

Preparation Time 40 minutes

Ingredients

Chicken - 1 pound (with or without bones)

Curd - 1/3 cup

Red Chili Powder - 1 tsp (per taste)

Turmeric - 1 tsp

Coriander Powder - 2 tsp

Cumin Powder - 1 tsp

Chicken Curry Masala - 2 tsp

Onion - 2 big finely chopped

Ginger - 1 inch minced

Garlic - 5 cloves minced

Whole Black Pepper - 10

Bay Leaf - 1

Whole Cinnamon - 2 inches

Cardamom - 2

Salt per taste

Oil for cooking

Method of Preparation

1 Clean the chicken, remove skin and keep aside. I made this with boneless meat but it tastes even better with bones.

2 Add curd, red chili powder, turmeric Powder, salt and all the whole garam masala/ spices to the chicken. Marinate and keep aside in fridge for at least an hour.

3 Heat oil in a kadhai. When hot add the ginger and garlic. Saute for 2 minutes. Add the chopped onions to it and saute till they are brown.

4 Add the marinated chicken to the masala and mix well. Add the cumin, coriander and chicken masala. Mix in all the ingredients. Add more salt to adjust the taste if required.

5 Cover and cook. Make sure to stir intermittently else the masala would stick to the bottom of the kadhai.

Add a little water if required. Cook till the chicken is tender. Garnish with a little chopped coriander leaves.

Serving Tips

Serve hot with Naan or Roti