Dahi Tamatarwala Murgh (Chicken in Yogurt N Tomato Gravy)

Recipe by jas kaur
READY IN: 24hrs 30mins




  • 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.
  • Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
  • 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.
  • 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.
  • Add the coriander powder, turmeric powder and red chili powder. Cook further for three to four minutes.
  • Whisk the remaining yogurt and add. Cook for two to three minutes.
  • Add fresh tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.
  • Sprinkle green cardamom and nutmeg powder. Stir and remove from heat.
  • To serve, arrange in a bowl and garnish with mint sprigs. This chicken goes very well with tandoori roti.