Indian Murg Dahiwala Fame Chicken in Yoghurt Curry Sauce

Boil chicken with 720 ml of water, 2 bay leaf and 1/ tsp salt for 15 minutes, until chicken is almost cooked and cooking water has nice chicken flavour. Remove chicken from broth and keep both (chicken and broth) aside for later use.

Crush coriander seeds with back of a spatula or rolling stick and keep aside. Also remove yoghurt (dahi or curd) from refrigerator and keep aside on kitchen counter to get to room temperature.

Process onion, 3 garlic cloves, green pepper in food processor until fine grated.

In a pan, heat oil and add remaining 3 sliced fine sliced garlic and sauté till light brown in colour. Add crushed coriander seeds and grated ginger and sauté for 1 more minute. Now add grated onion mixture and sauté for 10 minutes or until water for onion dries out.

When oil starts to separate from onion, add turmeric, red pepper powder, garam masala and continue sauté for 2-3 more minutes.

Now add tomato paste and mix in with the onion mixture.

Sauté for 2 minutes and then switch off heat.

Add yoghurt (room temperature) to the onion curry mixture while stirring continuously so that yoghurt does not curdle. Switch on the heat to medium low, add 1/2 tsp salt and continue stirring for 2-3 minutes or until yoghurt is well blended in the curry and mixture is thick and silky.

Now add chicken to the mix and mix to coat the chicken pieces nicely.

Add 480 ml of chicken broth (made in step 1), bring to boil and reduce heat to medium low.

Simmer until chicken is fully cooked and gravy has reduced per your liking. (About 5-6 minutes if you want to enjoy it with rice, I mean little more gravy or 10 minutes for thick dry sort of gravy to eat with naan or roti.) Just before serving, garnish with sliced scallions.