Shahi Murgh Chicken Cooked In Yogurt Recipes

SHAHI MURG, AROMATIC CHICKEN WITH YOGHURT AND SPICES

Shahi Murg, Aromatic Chicken With Yoghurt and Spices image

Make and share this Shahi Murg, Aromatic Chicken With Yoghurt and Spices recipe from Food.com.

Provided by lindseylcw

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
2 bay leaves
1 cinnamon stick
4 green cardamom pods
4 cloves
1 teaspoon cumin seed
2 medium onions, finely chopped
1 teaspoon ginger, grated
2 garlic cloves, chopped
4 skinless chicken breasts, and chopped into 1/2 inch pieces
1/4 teaspoon ground turmeric
1/4 teaspoon chili powder (to taste)
1/4 teaspoon salt
30 g cashew nuts, ground
150 ml plain yogurt, whipped
1 tablespoon chopped coriander leaves

Steps:

heat the oil in a heavy based pan, add the bay leaves, cinnamon, cardamons, cloves and cumin. When they begin to sizzle, tip in the onions and fry for 5 mins until onions become soft
add the ginger and garlic followed by the chicken, cook for 4-5 mins.
mix in the turmeric, chilli powder and salt.
fold the cashew nuts into the yoghurt and stir into the chicken.
pour 200ml of just boiled water into chicken mix and cook for 6-8 mins until the oil rises to the top and the chicken is cooked.
just before serving sprinkle with the coriander leaves, serve with naan bread or chapatis.

Nutrition Facts : Calories 446.1, Fat 18.1, SaturatedFat 3.6, Cholesterol 141.9, Sodium 369, Carbohydrate 11, Fiber 1.2, Sugar 4.6, Protein 57.7

DAHI TAMATARWALA MURGH (CHICKEN IN YOGURT N TOMATO GRAVY)

Dahi Tamatarwala Murgh (Chicken in Yogurt N Tomato Gravy) image

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

Ingredients

1/2 cup yogurt
1 teaspoon green chili paste
2 teaspoons garlic paste
salt
4 cloves
2 medium sized onions (sliced)
fresh mint leaves, a few sprigs
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon cardamom powder
1/2 teaspoon ground nutmeg
4 medium sized tomatoes (blanched, de-skinned & pureed)
1 teaspoon black pepper
2 teaspoons ginger paste
3 tablespoons oil
4 black cardamom pods
2 inches cinnamon sticks
2 bay leaves
800 g chicken (1 inch pieces on the bone)

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

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