Dahi Tamatarwala Murgh Chicken In Yogurt N Tomato Gravy Recipes
DAHI TAMATARWALA MURGH (CHICKEN IN YOGURT N TOMATO GRAVY)
This chicken recipe is so good. It is nice and tangy--the flavor of yogurt and tomatoes is so well blended. A must-try recipe by chef Sanjeev Kapoor.
Provided by jas kaur
Categories Whole Chicken
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a bowl whisk three-fourth cup of yogurt, green chili paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
- Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
- Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves. Stir-fry for a few seconds and add sliced onions. Sauté until golden brown. Add the remaining ginger and garlic pastes. Sauté for two minutes.
- Add the marinated chicken and sauté on high heat for two minutes stirring constantly. Lower the heat and put it to simmer for another two minutes.
- Add the coriander powder, turmeric powder and red chili powder. Cook further for three to four minutes.
- Whisk the remaining yogurt and add. Cook for two to three minutes.
- Add fresh tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.
- Sprinkle green cardamom and nutmeg powder. Stir and remove from heat.
- To serve, arrange in a bowl and garnish with mint sprigs. This chicken goes very well with tandoori roti.
Nutrition Facts : Calories 593.8, Fat 41.9, SaturatedFat 10.8, Cholesterol 154, Sodium 175.2, Carbohydrate 13.4, Fiber 3.1, Sugar 7.2, Protein 40.4
AWADI DAHI MURG (CHICKEN IN YOGURT GRAVY)
Basically, it's similar to a chicken curry, but it's much tastier. It could also be made with fish instead of chicken.
Provided by MiMi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste.
- Heat the oil in a large skillet over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes. Mix in the yogurt, cilantro, chilies, and salt; cook until thick, 5 to 6 minutes. Add the chicken; cook for 10 minutes.
Nutrition Facts : Calories 861.7 calories, Carbohydrate 30.9 g, Cholesterol 207.6 mg, Fat 43 g, Fiber 10.2 g, Protein 86.4 g, SaturatedFat 8.4 g, Sodium 2150.8 mg, Sugar 17.1 g
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