Chicken cooked with yoghurt

Name: Chicken cooked with yoghurt (Murgh ki kadhi)
Yield: Serves 4
Cuisine: Indian
Ingredients: 100 ml/4 fl oz natural yoghurt; 2 whole red chillies; 500 g/1 lb 2 oz chicken morsels; salt; 1 teaspoon ground turmeric; 1 teaspoon red chilli powder; 1 teaspoon ground coriander; ½ teaspoon mustard seeds; vegetable oil; 150 g/5 oz red onions, finely chopped; a pinch of fresh curry leaves; 25 g/1 oz green chillies, chopped; 100 g/4 oz tomatoes, finely chopped; 1 teaspoon coriander seeds; 10 g/⅓ oz chopped root ginger

Murgh ki kadhi

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Asia
India
Udaipur; Rajasthan
Main course
Spicy
Gluten-free

Method

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.
Stir in the coriander seeds, ground coriander, red chilli powder, turmeric and salt to taste.
Add the chicken pieces and red chillies and cook, stirring al