Dahi murg – yoghurt chicken curry recipe by Chetna Makan | Food | The Guardian — theguardian.com

This is one of the most delicious ways to cook chicken – and it’s my kids’ favourite. I have to admit that I usually make this with chicken on the bone, as the bones add flavour to the curry. But it does take a bit more time to cook and I know many people prefer boneless chicken. This is a foolproof curry that works every single time, and you can enjoy it with any flatbreads or rice.Serves 4 natural yoghurt 200ml salt 1 tsp garam masala 1 tsp ground turmeric ½ tsp chilli powder ½ tsp garlic 2 cloves, grated chicken thighs 600g, boneless, skinless, cut into 3cm pieces sunflower oil 2 tbsp cumin seeds 1 tsp tomatoes 2, thinly sliced coriander leaves 20g, finely choppedMix the yoghurt, salt, spices and garlic together in a bowl. Add the chicken pieces and turn until well coated in the marinade. Let the chicken marinate while you prepare the curry base.Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the tomatoes and cook over a medium heat for 5 minutes until they start to soften.Add the marinated chicken with any excess marinade and mix well, then bring to the boil. Cover and cook over a medium to low heat for 15 minutes or until the chicken is cooked through.Sprinkle with the coriander and serve.From Chetna’s 30-Minute Indian by Chetna Makan (Mitchell Beazley, £20)

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