Anjum Anand's Yogurt Chicken (Dahi Wala Murgh)
I love, love, love this dish. The yogurt marinade makes for extremely tender chicken, while the ginger, garlic, garam masala and coriander impart the most delicious flavors to the sauce. Stephan didn't always share my enthusiasm for this dish, which I've been making for years--but last night he eagerly got up for seconds and, finally, shared my sentiments! I tend to marinate the chicken in the a.m. before heading to the city and then all I need to do when I get home is cook it--which takes less than an hour. I like to serve it with sautéed green beans with shallots (recipe tk) and rice or naan. This recipe (from Anjum Anand's Indian Every Day), only calls for 12 oz. of chicken and serves two. Considering I'm often cooking for 6 or more, I multiply it by 3 or 4. In the pic above, I haven't yet reduced the gravy to a thick consistency, so it appears thinner than it will when finished. Like most things, it's even better the next day.
Leftovers Note: I just turned the two-day old leftovers of this succulent dish into some very yummy naan sandwiches, so I thought I'd share: Heat up chicken, place on a warm piece of naan (or a baguette or tortilla), add diced cucumbers, shredded carrots, sliced jalapeño, chopped scallions and cilantro, some yogurt (if you like), and you've got yourself a delicious Indian chicken sandwich!
Serves 2
Ingredients
12 oz. chicken joints, skinned, rinsed, dried and pricked all over. (I use boneless thighs.)
1 tablespoon vegetable oil
1 small onion, finely chopped
1 green chili, seeded and sliced
3 1/2 fl. oz. hot water
Salt to taste
1/2 teaspoon black peppercorns, pounded in a pestle and mortar
1/2 teaspoon garam masala
A handful fresh coriander (leaves and stalks)
1 knob of butter (optional)
1 teaspoon lemon juice
Marinade
3 1/2 fl. oz. low-fat yogurt
1 teaspoon ginger paste
2 teaspoons garlic paste
2 teaspoons coriander powder
1/2 teaspoon each garam masala and salt
Preparation
In a non-metallic bowl, mix together the marinade ingredients. Add the chicken and leave for as long as possible, in the fridge. (I usually throw it all into a large Ziploc bag.) Bring back to room temperature.
Heat the oil in a non-stick saucepan and brown the onion, around 8-10 minutes. Add the chili and the chicken pieces, reserving the marinade, and sear over a moderate heat for 4-5 minutes. (I do this in stages since I'm working with more chicken than the recipe calls for.)
Stir water into the marinade and pour into the pan with a little salt. Bring to a boil, then lower the heat, cover and simmer until the joints are tender, around 25-35 minutes. Stir occasionally, making sure there is always enough water in the pan.
When the chicken is just done, increase the heat and toss in the gravy for 6-8 minutes. This intensifies the flavours and reduces the gravy to a thick consistency. Add a splash of water from the kettle so that it does not reduce too much. Add the remaining spices, coriander and butter, if using. Taste, adjust the seasoning and add the lemon juice, if necessary. (I think it's necessary!)
