Ramadan Iftar Recipe of the Day - Dahi wala Murgh


Dahi wala Murgh (Charcoal-tempered Chicken with Yoghurt)

Dahi wala Murgh (Charcoal-tempered Chicken with Yoghurt)

The chicken in the photo was cooked for me a while ago by Chef Pardeep Singh at a famous Muscat restaurant known and loved by many of us: Mumtaz Mahal. The final supreme touch to the dish was the addition of a couple of pieces of hot charcoal, which were placed under a lid covering the chicken as it simmered in its yoghurt sauce. This addition gave a lovely smoky flavour to the dish.

Ingredients:
  • 1    medium-sized chicken [fat and skin removed]
  • tt           salt and white pepper
  • ½ cup   oil, for cooking
  • 2     cardamom pods
  • 1 small    onion, chopped finely
  • 1 tbsp     garlic, chopped finely
  • 1 tbsp     ginger, chopped finely
  • 1 tsp     ginger powder
  • 1½ cups    plain yoghurt
  • ¼ tsp    saffron strands [reserve some for garnish]
  • 1      green chilli, sliced
  • 1 tbsp      ground coriander seeds
  • 1 tbsp   chopped coriander leaves
  • ¼ cup    single cream
  • 2 small pieces of charcoal
  • 2 tbsp    clarified butter (ghee)

Preparation:

Cut the chicken into quarters and season with salt and white pepper. In a large pan, sauté the chicken in 2 tbsp of cooking oil until it is sealed on all sides. Remove and set aside. Heat 1 tbsp of oil and sauté the cardamom pods for 1 minute or until they release their fragrance. Add the onion and sauté until transparent and soft. Add the garlic, ginger, and dry ginger powder. Stir for a minute, and then add the yoghurt and bring to a boil. Add the chicken and saffron; reduce the heat, and simmer for 20 minutes. Add the green chilli, coriander, and cream. Simmer for another 3 minutes. Take two pieces of burning charcoal, place them on the rim of the cooking dish, and cover with a lid for 3–4 minutes. Remove the lid, drizzle the dish with ghee, and cover it again for 3–4 minutes. Serve hot, garnished with a few saffron strands, accompanied with plain rice.

Recipe by Mike Harrison. Published in Times of Oman's June 2013 edition of Art of Cooking

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