Dahi Wala Murgh is a dish that stays close to my heart as it’s my Dad’s favourite recipe. I remember him making Dahi Wala Murgh frequently on our demand as we never got over this flavorful, spicy curry enriched with a royal texture. Quite easy to prepare, the only effort you need for making Dahi Wala Murgh is to brown the onions. All the other ingredients are basically sauteed in the pan and cooked till they beautifully blend with each other. Whenever I miss my Dad, I kind of naturally tend to prepare Dahi Wala Murgh and I make sure to call my Dad as well to share our experience. He so loves that we siblings still remember his signature dish! After all, Dahi Wala Murgh is such a scrumptious, wholesome dish that it just adds up a nourishing meal. Even my husband and my kiddo look forward to relishing Dahi Wala Murgh at least once in a month.
As Dahi Wala Murgh is really easy to prepare, you can quickly craft it for dinners or those lazy weekend brunches. Dahi Wala Murgh just tastes more yummy with every morsel. Having read all these nice things, I suggest do prepare this toothsome dish at home. Serve it with Zeera Rice or pair it with Pudina Laccha Paratha, Naan, because you would realize that this luscious delicacy is surely a keeper.
Dahi Wala Murgh
Dahi Wala Murgh
Dahi Wala Murgh / Chicken in a Yogurt Based Gravy
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Ingredients
- Chicken - 1 kg with bones
- Oil - 1/4 cup
- Cloves - 3-4
- Black peppercorns - 5-6
- Black cardamom - 2
- Cinnamon - 1 inch stick
- Dry red chilli - 2-3
- Onion - 1 and 1/2 cups thinly sliced
- Ginger garlic paste - 2 tsp
- Yogurt - 2 cups
- Coriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Kashmiri red chilli powder - 2 tsp
- Garam masala powder - 1 tsp
- Salt to taste
- Honey - 1 tsp
- Lemon juice - 1 tbsp
- Fresh coriander for garnishing
Instructions
- Heat oil in a pan.
- When the oil is hot, add cloves, black peppercorn, black cardamom, cinnamon and dry red chilies.
- Fry for 10 seconds.
- Add onion and fry till slightly browned.
- Add ginger garlic paste and fry till onions are nicely browned.
- Add chicken and cook on high heat for 3-4 minutes.
- Whisk yogurt and add coriander powder, turmeric powder, red chili powder, garam masala powder and salt to it.
- Add the yogurt in the pan.
- Cover and cook till chicken is done.
- Add little water if required.
- Add honey and lemon juice and mix.
- Garnish with coriander leaves.
- Serve hot with rice or laccha paratha.
Gloria
July 3, 2014 at 9:06 amMouthwatering Murg Chicken…looks too delish…
Divya
July 3, 2014 at 2:51 pmIs this a dry chicken dish?
Thanks
Divya
Neha
July 6, 2014 at 2:15 amIt a gravy dish Divya, but you can adjust the amount of liquid. I like my gravies dryish, so have kept it less.
Bikram
July 4, 2014 at 8:43 amWOWOWOWOWWOWO…. THIS IS yummyliscious.. Tonight or tomorrow 100% this is being cooked .. bookmarking
Bikram
Preetha Soumyan
July 5, 2014 at 4:02 pmSuch an inviting………dish… delicious
Murgh Dahiwala
April 30, 2016 at 6:13 amGood stuff. The use of honey is exciting. Here is another simple to make and really fragrant murgh dahiwala recipe. Do check it out. http://sumitup.in/recipes/matka-murgh-dahiwala-recipe
nag
August 26, 2016 at 4:32 pmWow! I tried it last night and it was phenomenal! I didn’t have honey, so I skipped it, but the dish was still superb. I have recommended this recipe to my friends and family already. Thank you for sharing! Will try it with the honey next time. Is there a substitute for honey that you can suggest? Thanks!
msnehamathur
August 27, 2016 at 1:52 amThnx a lot for trying Nag. Honey is just to balance the flavours. You can add a tsp of sugar instead 🙂