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Matka Murgh Dahiwala

Matka Murgh Dahiwala Recipe, Easy Claypot Chicken in Curd Gravy Recipe

Sumit Malhotra
Murgh Dahiwala or Matka Murgh Dahiwala when cooked in a clay pot. Or, Claypot Chicken in Curd Gravy is yet another example of my tryst with “Matka” or “Claypot” cooking. Matka murgh dahiwala is a fragrant and delectable chicken dahiwala curry dish that uses dahi or yoghurt as a souring agent.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Cuisine Indian
Servings 4 people
Calories 350 kcal

Ingredients
  

  • 1/6 Cup Ghee or Clarified Butter घी
  • 1/6 Cup Rice Bran Oil चावल की भूसी का तेल
  • 6 piece Cardamom हरी एलैचि
  • 3 Inch Cinnamon दाल चीनी
  • 0.5 Tablespoon Black Peppercorns खड़ी काली मिर्च
  • 6 piece Cloves लौंग
  • 2 piece Mace जावित्री
  • 2 Tablespoon Coriander Seeds धनिये के बीज
  • 2 piece Bay Leaves तेज पत्ता
  • 3 piece Onions प्याज़ ( Medium-sized and pulsed)
  • 2 Tablespoon Ginger Garlic Paste अदरख लहसुन
  • 1.2 kg Chicken मुर्ग़ (On the bone)
  • 1 Tablespoon Coriander Powder धनिया
  • 1 Teaspoon Kashmiri Red Chili Powder लाल मिर्च
  • 0.5 Teaspoon Turmeric Powder हल्दी
  • 0.5 Teaspoon Salt नमक (Adjust to suit your taste)
  • 400 gram Curd or Yoghurt दही (Homemade & well beaten)

Instructions
 

  • Take a clay pot with a lid and clean it properly. If you have an unseasoned matka or a clay pot, read my earlier post on Matka Gosht on tips to season it.
  • Heat the ghee and rice bran oil combo on high flame and add all dry masalas including, cardamom, cinnamon, black peppercorns, cloves, coriander seeds, mace and bay leaves.
  • Once they are fragrant & crackle add the onions and fry till light brown. Add onions and brown till oil starts separating. This will take around 10 minutes.
  • Add ginger-garlic paste to the sauteed onions and mix well. Cook till the raw smell of ginger garlic paste goes away. This will take around 7-8 minutes.
  • Add murgh (chicken) and stir well for a few minutes. Add the powdered masalas including coriander and turmeric powder. This will take around 1o minutes on medium flame.
  • Add dahi/ yogurt/ curds & salt. Mix it well with the chicken. Put the flame on low and cover with a lid. Cook for 30-35 minutes
  • Remove from fire. Rest it for about 10 minutes, correct the salt if required.
  • Serve with tandoori roti, naan or basmati rice.
Keyword Chicken Dahiwala, Claypot Chicken in Curd, Claypot Chicken in Curd Gravy, Matka Murgh Dahiwala, Murgh Dahiwala