DAHI
MURGH
(Chicken with curd)
Ingredients
:
500 gms
boneless chicken cut from the brest
half-cup curd
6 cloves garlic, grounded.
1 piece ginger, grounded with the garlic
1 teaspoon dried fenugreek (methi)
3 tablespoons cream or top of the milk
3 tablespoons of grated cheese (optional)
3/4 teaspoon salt
red chili powder to taste
juice of one lime
chaat masala or garam masala
Preparation
:
Wash the chicken well Lightly beat the curds, mix into it all the ingredients
except the lime juice and garam masala or chaat masala. Into the curds
mixture, drop the chicken, make sure you rub it into each piece. Let
it soak for at least 5 to 6 hours, if possible, overnight. To cook,
put the chicken along with the marinate onto the fire. After it comes
to a boil, reduce heat to very low, and cook for 20 minutes to half
an hour. The chicken pieces should get cooked through but should not
break up. The liquid should be almost gone. You can make the recipe
to this stage in advance. When you are ready to eat, put the grill in
your oven on, either skewer the chicken pieces, or put them on an oven
tray, and put under the grill for 5 minutes. Remove from the oven tray
onto a plate, and dress with the lime juice, and chaat or garam masala.
This chicken freezes successfully, and you can make it in larger quantities
if you want. Serves 2 to 3
