Mughlai Dahi Aloo Murgi Recipe

Mughlai Dahi Aloo Murgi is a rich and creamy chicken curry made with yogurt and potatoes. This Mughlai dish is known for its aromatic spices and velvety texture. The chicken is marinated in a yogurt-based marinade and then cooked with a blend of spices, onions, and tomatoes. The addition of potatoes adds a delicious twist to the dish, making it a hearty and satisfying meal. Serve this Mughlai Dahi Aloo Murgi with naan or rice for a truly indulgent dining experience.

3.5
25 Rating -
Rate
Non Vegdiet
2hr total
2hr total
Mughlai Dahi Aloo Murgi
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ingredients serve

Ingredients for Mughlai Dahi Aloo Murgi Recipe

  • 125 gram Chicken, Cut Into Pieces
  • 1/4 cup Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Cloves
  • 1/4 stick Cinnamon
  • 1/4 Bay Leaf
  • 1/2 Onions, Finely Chopped
  • 1/2 Tomatoes, Finely Chopped
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin Powder
  • 0.13 teaspoon Garam Masala
  • 1/2 Potatoes, Diced And Fried
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
594
calories per serving
30 g Fat42 g Protein39 g Carbs8 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    42g
  • Carbs
    39g
  • Fiber
    8g

MacroNutrients

  • Carbs
    39g
  • Protein
    42g
  • Fiber
    8g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    209mg
  • Iron
    6mg
  • Vitamin A
    1737mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    75mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    152mg
  • Manganese
    3mg
  • Phosphorus
    490mg
  • Selenium
    47mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp