Adrak Saufwale Murgi

I sampled this Delhi chicken curry on a vacation walking through the lanes of Old Delhi. The spicing was delicate and ever so subtle, and the technique was cooking meat on the bone low and slow. But wait, it does not stop there. This fall-off-the-bone tender meat is pulled from the bone and then dunked back into the cooking liquid. A generous dollop of thick yogurt is whipped in and you have a meal fit for a king. I’ve adapted this recipe using boneless chicken and added thyme for an option