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
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