Avadhi Dahi Murgh

Avadhi Dahi Murgh

Avadhi Dahi Murgh

“Summer time is “Dahi Time” when we love dahi in anything and everything! Verka Dahi is a favourite with most of us. It’s delicious, nourishing and superb value for money. How about cooking with Verka Dahi? It makes a delicious marinate to create this simple yet delicious Dahi Murgh. A touch of Verka Ghee adds a touch of class to this tangy delight!”

 

Avadhi Dahi Murgh Ingredients:

  • 500-600 gm chicken joints
  • ¾ cup Verka Dahi
  • 1½ tbsp Verka Ghee
  • 1 medium onion, chopped
  • 1 tbsp ginger garlic paste
  • 1-2 green chilies
  • 1 cup Verka Dahi, beaten till smooth
  • ½ tsp whole jeera
  • ¼ tsp haldi
  • ¾ tsp garam masala
  • Salt, chili powder and pepper to taste
  • a few cloves and peppercorns and a stick of cinnamon

 

Method:

  • Mix chili powder, haldi, garam masala and pepper into the Verka Dahi, then pour over the chicken.
  • Rub well and keep covered in the fridge for 1-2 hours.
  • Heat Verka Ghee in a ‘kadhaai’, then splutter the jeera and whole spices.
  • Slide the chopped onion into the vessel, then fry till slightly brown.
  • Add ginger garlic paste and split green chilies and saute briefly.
  • Tip in the cut joints of chicken, toss to mix all the components and cover to cook on a low heat (15 minutes).
  • Serve with a garnish of fresh dhaniya.

 

Note: Marination in dahi is all important. It allows the flavors to permeate into the chicken. Toss the chicken frequently to avoid scorching of the marinade at the base. If you prefer a thin gravy, add a little boiled water to the vessel. Fried curry patta also makes a lovely garnish.