A lot of times I decide to cook something particular but I end cooking or inventing a new and unique dish.. 🙂 A few days back I wanted to cook something special for my husband, but since I was in a serviced apartment, living with whatever I got from Tokyo when I moved, I had very limited spices and equipment. I ended up making this creamy yet dry and packed with flavours chicken dish. I decided to name it Dahiwala Sukha Murgh i.e. Chicken cooked in dry yoghurt sauce. It’s as unique as it sounds and will go great as a side with a curry as a starter. My husband absolutely loved this dish and I am quite sure that the chicken lover like him will enjoy it too.
- 3 Chicken legs skinned
- 1 tbsp yoghurt
- 1 tsp each ginger, garlic and green chilli paste
- 1 pinch saffron
- 1/2 tsp each black pepper powder and red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp ghee
- 1 tsp salt
- Ingredients for gravy-
- 1 tbsp ghee
- 3 onions sliced
- 1 tbsp finely chopped garlic
- 1 inch ginger julienne
- 1 tbsp roasted and crushed coriander seeds
- 2 or to taste green chillies finely chopped
- 2 tbsp yoghurt
- 1 tsp black pepper powder and red chilli powder
- A few cardamom pods and black pepper
- A few curry leaves
Marinate the chicken for minimum 1 hour, sauté the chicken till it gets golden colour.Heat ghee, add the cardamom pods, black pepper and onions. Sauté for 5 minutes till it gets a golden colour.Add the garlic and spice powders except crushed coriander seeds. Sauté till the onion is dark brown in colour, add the yoghurt and fry till water evaporates.
Add the chicken and coat the chicken well, splash some water if it’s too dry. Add in the finely chopped green chillies, crushed and roasted coriander seeds, cook till the chicken is tender.In the end add the curry leaves and julienne ginger.
Garnish with fresh coriander and serve with rice or roti!