Dahi Murghi aka Chicken & yoghurt curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1) Cut each chicken joint into two, separate leg from thigh and cut each breast into two pieces. Wash the chicken and dry on absorbent paper.

Step 2

2) Put the yoghurt, garlic, ginger, dried red chillies, turmeric and ground coriander in liquidiser and blend until smooth.

Step 3

3) Put the chicken in a large mixing bowl and pour the marinade over. Mix thoroughly, cover the container and leave it to marinate for 6-8 hours, or overnight in the refridgerate.

Step 4

4) Put the chicken into a heavy-based pan with a lid and place over medium heat, stirring occasionally until the chicken is heated through. Cover the pan and simmer gently until the chicken is tender (about 25-30 minutes). Remove the pan fromn the heat.

Step 5

5) Heat the oil over a medium heat in a wide shallow pan and brown the onions.

Step 6

6) Add the chicken and cook uncovered for 5-6 minutes stirring frequently.

Step 7

7) Add the whole green chillies, salt and garam masala and cook for a further 3-4 minutes.

Step 8

8) Remove the pan from the heat and stir in half the coriander leaves.

Step 9

9) Put the chicken into a serving dish and sprinkle the remaining coriander leaves on top.