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Dahi Murg


Chicken - 1 kg (with bones & cut into 12 pieces)
Oil/Ghee - 6 tbsp
Salt - As reqd
Red chilly powder - 1 tsp
Curd - 1 cup
Capsicum - 2 nos(sliced)
Coriander leaves - 2 tbsp(chopped)

For grinding:
Onion(medium) - 3 nos
Garlic pods - 3 - 4 nos
Ginger - 3/4" piece


1)Grind together onion, garlic and ginger to a fine paste, using a little water, if needed.

2)Heat oil/ghee in a pan.

3)Add ground onion paste and fry, till it turns rich brown in colour.

4)Lower the flame and add salt and red chilly powder. Mix well.

5)Add chicken and stir fry for about 5-6 min.

6)Beat the curd well.

7)Lower the flame and add the beaten curd into the chicken.

8)Keep stirring countinuously, till it boils.This prevents curd from curdling.

9)Lower the heat, cover and cook till chicken is tender for about 12-15 min.

10)Add little water and allow one boil.

11)Add sliced capsicum, when the chicken is almost cooked.

:- You can add black pepper, if reqd.

12)Remove from fire.

13)Garnish with fresh coriander leaves.

:- Serve hot.