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. 😉 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:

Bon Appetit!

-RUELHA 
www.ruelha.com 
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