Dahi Murg


Dahi Murg

Chicken cooked with curd and masala
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 6 people


  • 1 kg Chicken with bones & cut into 12 pieces
  • 6 tbsp Oil/Ghee
  • Salt As reqd
  • 1 tsp Red chilly powder
  • 1 cup Curd
  • 2 nos Capsicum sliced
  • 2 tbsp Coriander leaves chopped

For grinding:


  • Grind together onion, garlic and ginger to a fine paste, using a little water, if needed.
  • Heat oil/ghee in a pan.
  • Add ground onion paste and fry, till it turns rich brown in colour.
  • Lower the flame and add salt and red chilly powder. Mix well.
  • Add chicken and stir fry for about 5-6 min.
  • Beat the curd well.
  • Lower the flame and add the beaten curd into the chicken.
  • Keep stirring countinuously, till it boils.This prevents curd from curdling.
  • Lower the heat, cover and cook till chicken is tender for about 12-15 min.
  • Add little water and allow one boil.
  • Add sliced capsicum, when the chicken is almost cooked.
  • :- You can add black pepper, if reqd.
  • Remove from fire.
  • Garnish with fresh coriander leaves.
  • :- Serve hot.
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