Dahi Murghi – Chicken in Yogurt

1. cut chicken into several pieces. You can also use chicken breast fillet. One chicken breast is divided into 3-4 pieces.

2. ginger, yogurt, garlic, chili, turmeric and coriander in a hand blender until smooth.

Form chicken into a bowl, pour yogurt marinade over and mix well. Cover and refrigerate for at least 6-8 hours.

4. put the chicken in a saucepan with a thick bottom, put the lid on and cook on low heat for 25-30 minutes (breast fillet a little bit shorter). Remove from the heat.

In the meantime, heat the oil in a saucepan and gently sauté the onion rings. 6.

Add the chicken to the onions and fry for 5-6 minutes without the lid.

7. add the green peppers (whole), salt and garam marsala and sauté for another 3-4 min.

Remove the pot from the stove and add half of the cilantro leaves.

9. To serve, pour the dish into a warmed bowl and sprinkle with the rest of the cilantro leaves.

Tip: Use creamy natural yogurt for an even finer result!

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