Subj : Murgh Dahi (Chicken With Yogurt)
To   : All
From : Ben Collver
Date : Wed Mar 20 2024 10:34:19

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Murgh Dahi (Chicken With Yogurt)
 Categories: Chicken, Indian
      Yield: 1 Batch
 
      3 lb Chicken; up to 3-1/2 lb
      4    Green chillies
      4 cl Garlic
      1    Fresh ginger piece (3")
      2 c  Natural yogurt
      1 ts Paprika
      1 ts Salt
      1 lg Green pepper
      4 oz Ghee or cooking oil
      4 oz Coriander; chopped
 
  Preparation time: 15 minutes, plus marinating overnight Cooking time:
  45 minutes
  
  This is an interesting mild dish combining the subtleties of
  marinating with cooking processes involving a combination of frying
  and poaching. You can either use a whole chicken, which is the
  traditional way, or chicken joints. I find the chicken joints are
  easier to deal with and they cook through far more quickly than a
  whole bird. Start the preparations the day before.
  
  Remove the skin from the chicken and cut the meat into joints. Using
  a very sharp knife make small cuts all over the pieces. Peel and
  roughly chop the chillies, garlic, and ginger. Put into the the
  liquidiser (blender) and add the yogurt, paprika, and salt. Remove
  the seeds from the green pepper and chop roughly. Add to the
  liquidiser and process quickly. Once a smooth marinade has been
  achieved, pour this over the chicken joints. Cover the dish with foil
  or cling film and marinate overnight in a cool place, stirring
  occasionally to ensure that all parts of the chicken are covered.
  
  The next day, heat the ghee in a very heavy saucepan with a
  tight-fitting lid until it is very hot. Remove the chicken pieces
  from the marinade and add to the pan. Fry quickly for 30 seconds.
  Then add the marinade, cover the saucepan, and continue to cook on
  moderate heat for 10 minutes. Then, check the chicken, turning it and
  basting it with what remains of the sauce. Continue to cook in this
  way with the saucepan tightly covered until the sauce has virtually
  disappeared. Sprinkle on the coriander leaves and turn the chicken
  joints once or twice. Check that the chicken is cooked by inserting a
  sharp knife to release the juices. If they are clear the chicken is
  done. Serve immediately.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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