Dahi Tamatarwala Murgh (chicken In Yogurt N Tomato Gravy)

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 1/2 cup yogurt
• 1 teaspoon green chili paste
• 2 teaspoons garlic paste
• salt
• 4 cloves
• 2 medium sized onions (sliced)
• fresh mint leaves, a few sprigs
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon ground nutmeg
• 4 medium sized tomatoes (blanched, de-skinned & pureed)
• 1 teaspoon black pepper
• 2 teaspoons ginger paste
• 3 tablespoons oil
• 4 black cardamom pods
• 2 inches cinnamon sticks
• 2 bay leaves
• 800 g chicken (1 inch pieces on the bone)

Recipe

• 1 in a bowl whisk three-fourth cup of yogurt, green chili paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
• 2 rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
• 3 heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves. stir-fry for a few seconds and add sliced onions. sauté until golden brown. add the remaining ginger and garlic pastes. sauté for two minutes.
• 4 add the marinated chicken and sauté on high heat for two minutes stirring constantly. lower the heat and put it to simmer for another two minutes.
• 5 add the coriander powder, turmeric powder and red chili powder. cook further for three to four minutes.
• 6 whisk the remaining yogurt and add. cook for two to three minutes.
• 7 add fresh tomato puree and cook until the raw flavours of tomato are gone. simmer until the chicken is cooked.
• 8 sprinkle green cardamom and nutmeg powder. stir and remove from heat.
• 9 to serve, arrange in a bowl and garnish with mint sprigs. this chicken goes very well with tandoori roti.