Mughlai Dahi Aloo Murgi Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and bay leaf. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated chicken and cook until it turns brown.
• STEP 4.Add chopped tomatoes, coriander powder, cumin powder, garam masala, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 5.Add water and bring the curry to a boil. Then, reduce the heat and let it simmer for about 20 minutes or until the chicken is cooked through.
• STEP 6.In a separate pan, heat oil and fry the diced potatoes until golden brown. Add the fried potatoes to the curry and simmer for another 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Frying the potatoes separately before adding them to the curry adds a nice texture and flavor to the dish.
• Adjust the spice levels according to your preference by adding more or less red chili powder and garam masala.

Storage and Serving

• Mughlai Dahi Aloo Murgi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve this dish with naan, rice, or roti for a complete meal.