Murg Dahi (Yogurt Chicken)

Important! Chicken needs to marinate, plan ahead accordingly.



Despite the rather bland and boring name, this chicken dish is spicy and delicious! The chicken is super tender and bursting with the flavors of northern India.

3 1/2 to 4 lbs chicken pieces, skinned
1 tsp salt
1 green chili, finely chopped (I used a Serrano)
1 cup plain yogurt
1/4 cups fresh coriander (cilantro) leaves, chopped
1 T fresh ginger, chopped
3 or 4 cloves garlic, chopped
1/4 cups (1/2 stick) butter, melted

Prick chicken pieces all over with a fork and place in a large bowl. In a small bowl, combine salt, chili, yogurt, cilantro, ginger and garlic and mix well. Pour over chicken, cover bowl, and refrigerate for six hours to overnight.

To cook chicken, preheat over to 400F. Pour half the melted butter into a roasting pan. Put the chicken into pan and pour yogurt mixture on top. Place pan in middle of oven and roast for about 20 minutes. Reduce heat to 350F and continue roasting, basting frequently with remaining butter and pan juices, for about 30 minutes, or until chicken is done.

Remove chicken and place on a serving platter. Pour sauce over chicken and serve immediately.