Dahi Tamatarwala Murgh Chicken in Yogurt N Tomato Gravy
Experience the bold and creamy flavors of *Dahi Tamatarwala Murgh*, a delectable chicken curry simmered in a rich yogurt and tomato gravy. This North Indian-inspired dish combines tender chicken marinated in spiced yogurt with a luscious base of tangy tomatoes, aromatic onions, and a medley of warm spices like cumin, coriander, and garam masala. The slow cooking technique ensures the chicken absorbs every bit of the savory, tangy, and mildly spicy flavors, creating a dish that's perfect for pairing with soft naan, flaky parathas, or fragrant basmati rice. Quick to prepare with just 20 minutes of prep time, this comforting and flavorful recipe is a wonderful choice for family dinners or special gatherings. Garnished with fresh cilantro, this creamy chicken curry is an irresistible combination of velvety texture and bold spices, bringing authentic Indian flavors to your table with ease.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into curry-sized pieces)
- 200 grams Plain yogurt (Dahi)
- 3 medium Tomatoes (pureed)
- 2 medium Onions (finely chopped)
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 pieces Green chilies (slit)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin seeds
- 3 tablespoons Cooking oil
- 1 to taste Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Clean and wash the chicken pieces thoroughly. Pat dry and set aside.
In a mixing bowl, whisk the yogurt until smooth, then add turmeric powder and a pinch of salt. Mix well and marinate the chicken with this yogurt mixture for at least 30 minutes.
Heat oil in a heavy-bottomed pan or wok over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Add the garlic paste, ginger paste, and slit green chilies. Cook for 2-3 minutes until aromatic.
Add the pureed tomatoes and cook on medium heat until the oil starts to separate from the mixture.
Stir in red chili powder, coriander powder, and a pinch of salt. Mix well and cook for another 2 minutes.
Add the marinated chicken to the pan and stir to coat the chicken with the spices. Cook for about 5-7 minutes on medium heat, stirring occasionally.
Lower the heat and cover the pan. Allow the chicken to cook in its own juices for 20 minutes or until tender.
Remove the lid and check for seasoning. Adjust salt as needed.
Sprinkle garam masala powder and mix gently.
Garnish with freshly chopped cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
