Dahi Murg / Chicken Curry in Yogurt

Serving for - 2

Ingredients

Chicken - 500 gm (Cut into medium sized pieces and wash into a warm water)

Yogurt - 1 cup

Onions - 2 (sliced)

Ginger-garlic paste - 1 tbsp
pinch of asafoetida
Turmeric powder

Oil - 3 tbsp

Salt to taste

Cilantro for garnishing

Spices to dry roast and grind:

Dried red chilies - 4

Coriander seeds - 1 tbsp

Cumin seeds - 1 tbsp

Cloves - 4-5

Black peppercorns - 10-12

Cinnamon stick - 1 inch

Bay leaf - 1

Black cardamom - 1

Green cardamom - 4

Dry roast all above spices till nice aroma starts to come out and grind them to make fine powder.

Procedure

• Heat oil in a pan. Add sliced onion, pinch of asafoetida and salt to taste. Saute till onions get slight brown color. Add ginger garlic paste and saute for few seconds. Add ground masala and turmeric powder. Saute till oil starts to separate from spices. 
• Add chicken pieces, yogurt and 2 cups of hot water. Mix well and cover the pan. Let it cook for 15-20 minutes. Keep stirring in between. Finally add chopped cilantro and let the curry simmer on low heat for about 5 minutes. Serve hot with roti or plain rice.