Recipe : Dahiwala Murgh Mughlai

If you’ve been following my recipes, you know by now, I cook as per my perishable inventory list because I respect food too much and cannot stand wastage. Today, I wanted to finish up some things that are nearing expiry and had to come up with a recipe to maximize use of those items. I had 500ml curd/yoghurt, lots of potatoes that have been sitting around too long and some bell peppers. I didn’t even have basic curry staples like green chilies or ginger and coriander. Those are all the perishable items I had in my pantry. Initially I thought I’d make a nice smokey North Indian Dahiwala Murgh cooked in my clay pot and a side of potato-capsicum sabzi. But then, I got too lazy to make another dish and made a Dahiwala murgh with potatoes ;). You see, that way I just added the potatoes into the gravy to boil. Had I made another sabzi, I’d use more oil to fry and saute. So, I convinced myself it was for health. πŸ˜‰ By the time I finished, I wanted to pat myself on the back because this dish is worthy to be served in a nice Mughlai restaurant. So, so, so gooooooood! Here’s how I created this sensation:

Marinade:

  • 500gms Chicken Thighs, bone-in
  • 450ml yoghurt/curd
  • salt to taste
  • 1.5 tsp garam masala powder
  • 2tsp Kashmir chili powder
  • 3/4 tsp pepper powder
  • 1.5 tsp coriander powder
  • 1 tsp cumin powder

Other Ingredients:

  • 2.5 tbsp. Ghee
  • 1 clove
  • 3 cardamoms
  • 1/2 pod garlic, smashed
  • 2 large onions, finely chopped
  • 3-4 tbsp. cashew paste
  • potatoes, optional
  • 1.5 tbsp. kasuri methi leaves

Instructions:

Marinate the chicken with ingredients listed above.
Clean your garlic.
Chop the onions. Pound the garlic.
Split open the elaichi and fry the whole spices in ghee.
Add the garlic and saute.
Add the onions.
cook until they caramelize a bit. Add the cashew paste.
Add the marinated chicken pieces.
Add the cubed potatoes.
Mix well and cook a bit.
Add some water as per desired consistency.
Add the kasuri methi.
Cover with lid and cook on a gentle flame.
When the oil separates and moves to the edges of the pan, your masala is cooked.
Give dhungar.
Let it sit a while and absorb all the flavours. Stir well.
Serve with any Indian flatbread.

Bon Appetit!

-RUELHA 
www.ruelha.com 
Β© Copyright Protected. All Rights Reserved.

10 Comments

  1. OUR NEW FRIEND, “A”, (*REFERRED HERE BY J.D ), SHOULLD BE COOKING UP A STORM WITH THIS DISH. RUE–YOU ARE AMAZING!!! CASWELL HAS THE SAME CHAKKEEBGE EACH WEEK—TO USE WHAT IS AVAIKABLE CREATIVELY!

    Like

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