How to cook Dahi Murg

My Sunday ride to the Uran-Karanja jetty was an absolute thrill! It was not only my first ride on my mean machine, the KTM Adventure, but we also indulged in quite a bit of off-roading, which made the experience even more exciting. As part of the biker brotherhood, we’re all foodies, so food is our second most cherished passion after bikes.

We stopped at Varhadi Misal at Uran Naka, our go-to spot for a delicious breakfast of Misal Pao and Keema Pao. The best part about this eatery is that it opens at 8 am, allowing us to enjoy piping hot keema pao. Although I don’t drink tea, being a hardcore black coffee lover, my fellow biker friends rave about the chai made with jaggery, saying it tastes great.

We did quite a bit of riding on Sunday, and the heat was more intense than on other days as summer progressed. After about thirty minutes of off-roading, we were parched. The restaurant owner suggested I try their Chaas, and it was absolutely tantalizing! It had mild spices and a dash of coriander that brightened the flavour. I ended up gulping down two glasses back to back. Chaas is a healthier option, especially during the summer months. I’ve been consuming a lot of it lately, particularly while fasting during Chaitra Navratri, which means I’ve been buying curd regularly. This inspired me to work on a curd-based recipe.

Masala Chaas at Varhadi Misal, Uran

Now, it’s the perfect time to share my new recipe for Dahi Murgi. This delightful take on chicken is hassle-free and can be cooked in a pressure cooker. With simple ingredients and mild spices, it delivers a high taste quotient. Do give it a try next weekend! Happy cooking!

Prep Time – 60 minutes ( including marination )
Serves – 3

Ingredients:

Chicken ( curry cut ) – 800 gms
Curd – 180 gms
Onions – 100 gms
Tomatoes – 30 gm
Green chillies – 10 gms
Ginger ( sliced ) – 1 tbsp
Cashew nuts ( ground to a paste ) – 30 gm
Spices ( Bay leaf, cinnamon, peppercorns, clove, mustard ) – 10 gms all together
Ginger-garlic paste – 10 gms
Chicken Masala – 2 tbsp
Red Chilli powder – 1 tbsp
Salt – to taste
Sesame Oil – 50 ml

Instructions:

1 ) Clean Chicken and marinate with ginger-garlic paste and chicken masala. Set aside in the refrigerator for 30 minutes.
2 ) Grind the onions and tomatoes and finely chop the green chillies.
3 ) Heat oil in the cooker. Fry the spices lightly along with ginger and green chillies. Add ground onion and tomatoes.
4 ) Add the Chicken and fry further. Add red chilli powder, salt, cashew nut paste and beaten curd. Add a little water ( 100 ml ) enough to cover the chicken ( in case you need a thin gravy then add more water )
5 ) Cover and pressure cook as usual ( three whistles ) Serve hot with rice.

Use 25 ml of unsweetened cream if you prefer a thick gravy