Dahi murg

                                       DAHI MURG / CHICKEN NAWABI

INGREDIENTS

• Chicken with bones – 750 grams
• Fresh curd – 1 or 1 ½ cup [not sour ]
• Ginger garlic paste – 2 tbsp
• Onion – 2 big
• Green chilli – 4 or 5 or as per taste
• Oil + ghee – 2 tbsp
• Oil – 2 tsp to fry the chicken
• Few whole garam masala – pepper ,bay leaves ,clove, cardamom, jeera, cinnamom, staranise
• Garam masala pwdr – 1 tsp
• Salt to taste
• Kewra water – few drops [ must ]

PREPARATION

1. Chop ,clean wash and rinse the chicken pieces .
2. Soak the chicken in water for 5 minutes to remove the blood in it.[ this helps in removing the raw smell from meat ]
3. Rinse and drain off the excess water by squeezing .
4. Make a fine paste of onion + ginger garlic paste + green chilli .
5. Heat oil in a pan , add the chicken and cover for few seconds for it to sweat .Open the lid and stir fry for 5 mins till the chicken gets a light brown shade.[ there should be no water .Remove and keep aside .

METHOD

Heat oil + ghee in a pan, add the whole garam masala and let it splutter.[ it should not burn ]

Add the onion paste and fry till raw smell leaves .

Add garam masala pwdr and fry.

Add the fried chicken and mix well .

Stir fry for a minute and adjust salt .

Add the curd and mix well.

Add ½ or 1 cup of water .[ optional ]

Cover and cook till the chicken is completely cooked – 15 – 18 mins depending on the size of the chicken pieces .[stir in between ]

Off the flame.

Open and add the kewra water .

Garnish with fried onions.

Serve hot with pav,soft naan,biryani ,pulao,khulcha

NOTES

1. For more flavour ,use fried onions to make the paste
2. There is no need to marinate the chicken.
3. U can add few strands of saffron soaked in little milk.
4. The gravy should be of medium consistency ,add water accordingly.
5. Instead of green chilli you can add pepper pwdr and ur kalimiri chicken is ready
6. U can garnish with blanched badam slivers or fried cashew .

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