Shahi Murgh Chicken Cooked In Yogurt Food

DAHI TAMATARWALA MURGH (CHICKEN IN YOGURT N TOMATO GRAVY)

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.

SHAHI MURG, AROMATIC CHICKEN WITH YOGHURT AND SPICES

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.

SHAHI MURGH (CHICKEN COOKED IN YOGURT)

Steps:

• Put yogurt in a bowl. Beat lightly until smooth & creamy. Add 3/4 tsp. salt, black pepper, cumin powder, coriander powder, cayenne pepper and cilantro. Mix, add chicken, marinate at least 6 hours (or overnight). Remove chicken from bowl, shake excess yogurt. Season both sides with salt & pepper. Heat oil in pan over medium high. When the oil is hot add cardamom pods, cloves, cinnamon stick and bay leaves. Stir to season oil. Place as many chicken pieces as can fit in a single layer in pan (don't over crowd or they won't brown). Brown both sides, remove to a large bowl. Repeat with second batch if necessary. Once all chicken in browned put almonds and raisins in the pot. Stir quickly. Place all chicken, it's juices and yogurt back into the pot. Stir to coat chicken. Bring to a simmer, cover, reduce heat to a low. Allow to simmer for 20-25 minutes (stir twice during this time). Remove cover, turn heat up to reduce sauce until thick. Turn chicken gently during reduction.