Chicken cooked with yoghurt

Murgh ki kadhi

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

In the recipes that call for yoghurt, coconut cream or indeed cream, always add it over a low heat and continue cooking over a low heat so that it doesn’t curdle. And of course yoghurt always makes a dish quite mild so you can offer your guests a little dish of chopped green chillies to spice it up if they so wish.


  • vegetable oil
  • ½ teaspoon mustard seeds
  • a pinch of fresh curry leaves


  1. Heat some oil in a karai or wok, add the mustard seeds and curry leaves and fry until they crackle. Add the onions, tomatoes, green chillies and ginger and cook until you have a thick gravy.
  2. Stir in the coriander seeds, ground coriander, red chilli powder, turmeric and salt to taste.
  3. Add the chicken pieces and red chillies and cook, stirring al