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Dahi Tamatarwala Murgh Chicken

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Ingredients

Adjust Servings:
1/2 cup yogurt
1 teaspoon green chili paste
2 teaspoons garlic paste
salt
4 cloves
2 medium sized onions (sliced)
fresh mint leaves a few sprigs
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder

Nutritional information

593.8
Calories
377 g
Calories From Fat
41.9 g
Total Fat
10.8 g
Saturated Fat
154 mg
Cholesterol
175.2 mg
Sodium
13.4 g
Carbs
3.1 g
Dietary Fiber
7.2 g
Sugars
40.4 g
Protein
424g
Serving Size

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Dahi Tamatarwala Murgh Chicken

Features:
    Cuisine:

    I have never made a more tastier chicken gravy. The only change I made is, instead of using whole spices, i roasted them on the pan & ground them into a powder. Super awesome dish!

    • 1490 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Dahi Tamatarwala Murgh (Chicken in Yogurt N Tomato Gravy),This chicken recipe is so good. It is nice and tangy–the flavor of yogurt and tomatoes is so well blended. A must-try recipe by chef Sanjeev Kapoor.,I have never made a more tastier chicken gravy. The only change I made is, instead of using whole spices, i roasted them on the pan & ground them into a powder. Super awesome dish!


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    Steps

    1
    Done

    In a Bowl Whisk Three-Fourth Cup of Yogurt, Green Chili Paste, Black Pepper Powder, One Teaspoon of Ginger Paste, One Teaspoon of Garlic Paste and Salt.

    2
    Done

    Rub This Marinade on the Chicken Pieces and Keep Them in the Refrigerator For an Hour.

    3
    Done

    Heat Oil in a Pan, Add Black Cardamoms, Cloves, Cinnamon and Bay Leaves. Stir-Fry For a Few Seconds and Add Sliced Onions. Saut Until Golden Brown. Add the Remaining Ginger and Garlic Pastes. Saut For Two Minutes.

    4
    Done

    Add the Marinated Chicken and Saut on High Heat For Two Minutes Stirring Constantly. Lower the Heat and Put It to Simmer For Another Two Minutes.

    5
    Done

    Add the Coriander Powder, Turmeric Powder and Red Chili Powder. Cook Further For Three to Four Minutes.

    6
    Done

    Whisk the Remaining Yogurt and Add. Cook For Two to Three Minutes.

    7
    Done

    Add Fresh Tomato Puree and Cook Until the Raw Flavours of Tomato Are Gone. Simmer Until the Chicken Is Cooked.

    8
    Done

    Sprinkle Green Cardamom and Nutmeg Powder. Stir and Remove from Heat.

    9
    Done

    to Serve, Arrange in a Bowl and Garnish With Mint Sprigs. This Chicken Goes Very Well With Tandoori Roti.

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