Dahi Murg/ Doi Murgi

I have learnt this recipe from my Maa. The vote always used to go to Doi Murgi whenever we had to enjoy some quick fix chicken dish. It may not look appealing but its taste is quite unique. The aroma of garlic when added to the ghee(clarified butter) is exotic. Garlic and green chilli are the two key ingredients in this dish which makes it different from the other Dahi chicken preparations. This dish is a must try for garlic-lovers!!

So here is the recipe.

Ingredients:

• 250 gm chicken
• 4 tsp thick yogurt
• Green chilli ,4-5
• 8  medium sized garlic cloves
• Freshly crushed black pepper
• Clarified butter/ghee 2 tbsp
• 1 large bay leaf (Tejpatta)
• Salt, as per taste
• Cashew paste,1 tbsp(optional)
• cream,1tbsp(optional)

Method:

• First make a smooth paste of garlic and green chillies using food processor.
• Now marinade the chicken with this freshly prepared chilli-garlic paste, yoghurt, and pinch of salt for 1 hour.
• Heat clarified butter in a pan.
• Add bay leaf into it first and then the marinated chicken.
• Stir it nicely for few seconds.
• Check the seasoning. Add salt if needed.
• Now cook it by covering the pan on low flame till the chicken cooked properly.

The chicken will cook in its own juice, no need of adding water.

• Add the cashew paste (If you want a rich and thick gravy) and cook for another few minutes.
• Give the final touch by adding cream and freshly crushed black pepper.

Serve hot with rice.