Dahi Chicken Curry, Doi Murgh

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 head Garlic
  • 1 one-inch piece Ginger
  • 2 Onions
  • 2 Red chilis, dried

• Baking & Spices

  • 8 Cardamom pods, green
  • 6 Cloves
  • 1 tsp Garam masala
  • 1 tbsp Kasoori methi
  • 2 One inch cinnamon sticks
  • 8 Peppercorns, whole
  • 1/2 tsp Red chili powder
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1/2 cup Buttermilk, whole fat
  • 1/2 cup Yogurt, whole fat

Found on whitbitskitchen.com

Description

Ingredients

• 1 chicken, cut up, skin off.
• 2 onions, roughly chopped
• 1 head of garlic
• 1 one-inch piece of ginger
• 2 dried red chilis
• 8 whole peppercorns
• 2-3 bay leaves
• 8 green cardamom pods
• 6 cloves
• 2 one-inch cinnamon sticks
• ½ tsp red chili powder
• salt to taste
• 1 tbsp crushed kasoori methi
• ½ cup whole fat yogurt
• ½ cup whole fat buttermilk
• 1 tsp garam masala
• 2 tbsp oil

Directions

• Combine the onions, garlic, and ginger in a food processor. Grind together to make a paste.
• In a bowl, mix together the yogurt and buttermilk. Set aside.
• In a large pan, heat the oil on medium.
• Add the red chilis, cardamom, cloves, bay leaves, peppercorns, and cinnamon. Stir.
• Once the whole spices start to pop, add the onion paste. It will splutter, be careful.
• Stir stir stir. Add a bit of water if it starts to stick to the pan.
• Stir every now and then for 5 minutes.
• Add the red chili powder and kasoori methi.
• Continue to stir for another 10 minutes, or until the raw smell goes away from the onions.
• Add the chicken. Stir.
• Cover and simmer for 10 minutes.
• Add the buttermilk mixture a few spoons at a time, stirring throughout. Continue doing this until youve added all of the mixture.
• Cover and simmer for 20 minutes.
• Add the garam masala along with salt to taste. Stir.
• Garnish with cilantro.