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Mughlai Dahi Aloo Murgi

Mughlai Dahi Aloo Murgi is a popular Indian Curries
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Serves 4
Rated 4 based on 100 votes


750 gms - Chicken (cut into small pieces with only few bones left in)

250 gms - small Potatoes

3 medium sized Onions

3 tbsp - fresh coriander leaves, broken up

1.5 piece - Ginger

1.5 tsp - chilli powder

2 tsp - Garam Masala

6 Cloves Garlic

4 medium sized Tomatoes

2 cups - stale Curd

2 tsp - Turmeric

2 cups - water

salt to taste


  1. Scrub and boil unpeeled potatoes.
  2. When cool, peel them off and cut them in halves lengthwise, and place in a shallow dish.
  3. Mince onions, garlic, herbs and ginger together, mix them with the salt, garam masala, chilli powder and the stale curd.
  4. Take half of this onion mixture and mix the potatoes and well washed pieces of chicken with it.
  5. Keep it aside for 1 to 2 hours.
  6. Now take a large, heavy saucepan and fry the remaining of the onion mixture in ghee.
  7. Add turmeric and sliced tomatoes and fry gently for a little while longer.
  8. Now add seasoned pieces of chicken, mix thoroughly and fry for 5 to 10 minutes.
  9. Next add the 2 cupful of warm water, bring it to boil, then turn the heat low and cook with the lid on until the chicken is tender.
  10. It would so in about one and half hours.
  11. Add now the seasoned potatoes, carefully mixing them in with the chicken.
  12. Should you feel so, add a little more hot water and simmer for 30 minutes.
  13. Serve it with pulao or other vegetable dish.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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