Dahi wali Murghi


Chicken1 kg
Dahi (Yogurt)1 kg
Lehsan (Garlic) paste1 tsp
Adrak (Ginger) paste1 tsp
Namak (Salt)1 tsp
Pissi laal mirchen (Red chilli powder)1¼ tsp
Haldi (Turmeric powder)¼ tsp
Dhaniya (Coriander) powder¾ tsp
Zeera (Cumin) powder½ tsp
Garm masala powder (Whole spices powder)¼ tsp
Qasoori methi2 tsp
Oil½ cup


Step 1: Add Oil, Chicken, Dahi (Yogurt), Lehsan (Garlic) paste, Adrak (Ginger) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Zeera (Cumin) powder, mix, cover and cook on medium to low flame for 5-8 minutes.

Step 2: Cook without covering at medium-high flame till oil separates. Take some gravy in a spoon, if bubbles form, it is done. Otherwise, cook more until bubbles form.

Step 3: Add Qasoori methi, Garm masala (Whole spices) powder and mix.

Serve with Boiled Rice or Chapati.