Dahi Murgh (Chicken and yoghurt curry)

DAHI MURGH

INGREDIENTS:

• 1,5 kg boneless chicken
• 1 onion
• 3 garlic cloves
• 1 tsp chopped ginger
• 1/2 cup freshly cut coriander leafs + some extra
• 1,5 tbsp oil
• 1 tsp turmeric powder
• 1,5 tsp garam masala powder
• 1,5 tsp salt
• 1/2 tsp chilli powder
• 1/2 plain yoghurt
• 2 ripe tomatoes diced

METHOD:

1. Put the onion, garlic, ginger, coriander and 1/4 cup water into a blender to make a paste
2. Heat the oil in a heavy based saucepan and cook the paste for about 5 min
3. Add turmeric, garam masala, salt and chili powder and cook for 1 min
4. Stir in the yoghurt and tomatoes and cook until the liquid has turned to puree
5. Add the chicken to the pan, turning to coat all sides with the mixture
6. Reduce heat to low, cover and cook until the chicken is tender (about 30 min)
7. Garnish with extra coriander leafs.
8.