Sufyani Murg Dahi Aloo

Share
8 Ratings
16 Reviews
Print
Recipe By Vahchef
50 m
4 servings
234 Cals

Simple Onion Gravy

The ultimate cosy comfort food made with a rich onion gravy....

Beetroot And Barley Broth

Beet and barley broth with chicken is a fantastic and nutritious soup, Broth is a liquid ...

Curry Leaf Chicken

Curry leaf chicken is one of the most wonderful dish with a combo of flavours the natura...

Chicken Rasmalai

Chicken rasmalai, a very interesting and easy to fix recipe, you just need to mince chic...

Tomato Capsicum Onion Chicken Curry

This Chicken curry made with the flavors of tomato, onion, and capsicum is an excellent p...

Turkey Burger

Turkey burgers are a healthy alternative to traditional beef burgers, because they are lo...

Sufyani Murg Dahi Aloo Recipe, Sabji, How To Make Sufyani Murg Dahi Aloo Recipe

Name: SUFYANI MURG DAHI ALOO
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 4

Sufyani Murg Dahi Aloo is one of the rich recipes which have mughlai cuisine influence. It is a royal dish seen in most of the Luxury hotels. It can be served with roti, naan and also with rice.

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make SUFYANI MURG DAHI ALOO

(8 ratings)

16 reviews so far

Prep time
10 mins

Cook time
40 mins

Total time
50 mins

Author : Vahchef
Main Ingredient : Chicken

Servings : 4 persons
Published date : November 06, 2018

Ingredients used in SUFYANI MURG DAHI ALOO
• Chicken - 1000 grams.
• Potato - 3 numbers.
• Yogurt - 1 cup.
• Green chilies (chopped) - 8 numbers.
• Ginger garlic paste - 2 tablespoons.
• Coconut powder - 1 cup.
• Cashew nut - 1/4 cup.
• Chironjee - 1/4 cup.
• Poppy seeds - 1/4 cup.
• Coriander powder - 1 tablespoon.
• Kasoori methi - 1 tea spoon.
• Oil - 1/2 cup.
• Coriander leaves(chopped) - 1/2 bunch.
• Mint leaves(chopped) - 1/2 bunch.
• Fried onions - 1 cup.
• Whole garam masala (each) - 3 numbers.
• Salt - to taste.
Method:
Take a pan add poppy seeds, chironji, cashew nut, on the slow flame, toss it well. Switch off the flame and add coconut powder. Once it gets cool, make it into a fine paste. In a bowl add salt, 1 tablespoon ginger garlic paste, chopped green chili or green chili paste, yogurt, whisk it. Then add chicken, mix it and marinate this for at least 2 hours. Take another bowl add ginger garlic paste, coriander powder, chopped green chili, dried kasoori methi, chopped coriander, mint leaves, fried onions and add some water, salt, mix it up as a slurry. Heat oil in a kadai, add whole garam masala, add mixture and cook it for 3 to 4 minutes. Now add white paste (poppy seeds, chironjee, cashew nut, and coconut powder) and let it cook for 10 minutes on the slow flame. Mix it gradually. Once masala gets cooked, add marinated chicken, add some water and cook it for another 15 minutes with the lid on it. Now add potatoes, cook it till potatoes get soft. Switch off the flame and garnish it with fried onion. Serve hot with rice, naan, chapattis.

singh junior Posted on Thu Apr 18 2013

hello very nice recipie

Reply 0 - Replies

UMWrs Posted on Thu Apr 18 2013

Although I don't eat meat these recipes are helpful: I just use mushrooms instead

Neththra'sVision Posted on Thu Apr 18 2013

Another new chicken recipe.Its very good for small children who doesn't like to eat spicy food.I like this recipe so much.thanks so much chef Sanjay Thumma.