Monday, January 22, 2007

Dahi Murgee by Feriyal

Feriyal submitted this recipe for the EWCPA cookbook.... have made this award winning recipe several times...


One chicken (with bones cut up into pieces) or pieces of boneless chicken-wash the chicken and drain- you can wipe it dry with a paper towel—

Half a box of plain yoghurt About 250 ml

Salt & pepper to taste (half a teaspoon each) (Pepper can be both black and red or either)

One teaspoon garlic powder/paste

One teaspoon ginger powder/paste

Two tablespoons vinegar or lemon juice

Cooking directions:

  1. Put the yoghurt, salt, pepper, garlic, ginger, and vinegar in a bowl and mix well together.
  2. Put the chicken into the mixture and mix well so that all the pieces are well covered with the paste.
  3. Leave for an hour or so—you can even cover the chicken mixture and leave it in the fridge overnight and then cook it the next day—in that case take it out of the fridge a couple of hours earlier so that it comes to room temperature.
  4. Heat the oven to 250 degrees centigrades—put the chicken mixture in a baking dish—or use aluminum disposal dishes or corning ware dish—cover with aluminum foil and cook for an hour and then remove the foil and let it cook till all the water has dried—check after 15 mins—if there is still some water let it cook longer—

Note: this can also be cooked in a pan on the stove—you can out the chicken mixture in a pan and cover it and cook on a low heat for 20 mins—remove the lid and check if there is a lot of water (from the yoghurt) then raise the heat and cook for a few minutes till the mixture is dry.

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