Chicken cooked in yogurt, Murgi Dahi (moor-gee dah-hee) is a strongly flavoured dish from India. Serve it as part of an Indian meal with bread rather than with rice.8 chicken pieces, skinned 8 fl. oz. yogurt 6 garlic cloves 2 green chillis peeled and chopped
1 teaspoon cumin seeds
1 red or green pepper, white pith removed, seeded and coarsely chopped
1 teaspoon paprika
1 teaspoon salt
1½ oz. butter
2 tablespoons finely chopped coriander leaves juice of J lemon
Prick the chicken pieces all over with a fork. Place them in a dish or bowl and set aside.
In an electric blender, blend the yogurt, garlic, chillis, ginger, cumin seeds, red or green pepper, paprika and salt together until the mixture is smooth. Alternatively, finely mince or chop the garlic, chillis and red or green pepper and mix them with the spices and the yogurt.
Pour the yogurt marinade over the chicken pieces and, with your fingers, rub it all over them. Cover the dish and set it aside for 4 hours.
Put the chicken pieces and the marinade into a large saucepan. Put the saucepan over moderately high heat and bring the mixture to the boil. When the sauce has been bubbling for 2 minutes, reduce the heat to moderate and cook the chicken, stirring occasionally, for 35 to 40 minutes or until it is tender and the sauce in the pan is very thick. Remove the pan from the heat.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides add the chicken pieces. Reduce the heat to moderately low and fry the chicken pieces very gently, turning them over in the butter so that they are well coated, for 3 minutes. Spoon over the’ sauce and scrapings left in the saucepan. Sprinkle over the coriander leaves and the lemon juice. Cover the pan and cook for a further 5 minutes.
Spoon the chicken and the sauce on to a heated serving dish. Serve immediately.
Murg Kashmiri is a rich Indian dish and will be greatly appreciated by those who enjoy unusual food.