Dahi Murg (Yogurt Chicken Curry)



For something that cooked so quickly, this was surprisingly fragrant and multi-layered in taste. It is as spicy as the curry powder that you use, with little bursts of sweetness from the chopped tomatoes.


I made this with a chicken thigh that I deboned and cut into tiny pieces, turning the skin into a crunchy lid while I got on with the rest of the recipe, but diced chicken tenders or breast meat would be equally delicious here. If you have chicken skin on hand, do yourself a favor and let it cook down in a pan over the very lowest flame possible, until all of the fat has rendered before salting it. It was an unnecessary fillip to the dish, but delicious and took no time at all, crisping up while I chopped the chicken and onion.



1 large chicken thigh, skin and bone off, diced

1/2 medium sized tomato, diced, seeds and juice included

2 heaping Tbsps Greek yogurt

1 tsp finely chopped red onion

1 small clove of garlic, peeled and grated

1/4 tsp grated fresh ginger root

1/2 tsp finely julienned coriander leaves

1/4 tsp curry powder

1/4 tsp garam masala

1/2 tsp olive oil (or fat from rendering the skin)


Dice the chicken into equal pieces. I made them quite small so that they would cook quickly. Bite-sized would work too if you prefer, though you will have to adjust the cooking time accordingly.


Mix the yogurt in a bowl with the curry powder, garam masala and some salt. Add the chicken and stir well to combine.


While the chicken is marinating in the spiced yogurt, chop your onion and tomato, and grate your ginger and garlic.


As soon as you have completed this task, add the oil to a skillet and heat over medium heat until it shimmers. Add the onion, garlic, ginger and some salt to the pan and cook, stirring constantly, until very fragrant and the onion is starting to soften, about thirty seconds to a minute.


Scrape in the chicken and yogurt mixture and spread to one layer in the pan. Cook for a minute or two before stirring the mixture, and then add the tomatoes before lowering the heat. Cook until the chicken is cooked through, stirring from time to time. Cooking time can be anywhere from the three minutes it took me to six or seven for bite-sized pieces. Between the chicken and the tomatoes a nice amount of spicy curry sauce should form, but you can add a couple of teaspoons of chicken stock or cream if you feel that the mix is too dry or too spicy.


Stir the coriander leaves in right before serving. This would have tasted absolutely amazing with naan, but I had none and did not feel like making some so I used whole wheat pita for sauce-dunking instead. Rice would work too.



This was a nine minute and twenty six second to the table meal.



Inspiration recipe, here.