Murg dahi

Yield: 4 To 6

Measure Ingredient
4 pounds Chicken pieces; skinned
1 teaspoon Salt
1 cup Yogurt
3 tablespoons *mild green masala
¼ cup Butter

(This recipe was modified from a recipe published in Cooking the Indian Way by Vijay Madavan)

Prick chicken all over with fork. Mix salt, yogurt and masala, pour over chikent and refrigerate for 6 hours or overnight. Preheat oven to 400. Melt butter, pour half into pan. Place chicken pieces in pan. Pour sauce over chicken. Cook 20 min then reduce heat to 350. Cook an additional 30 minutes, basting frequently with remaining butter. Serve with sauce. (Good with pulao - a rice dish.)

* I previously posted the recipes for these spice mixtures. E-mail me privately if you need them. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@... (Caroline R McBride) on Jul 25, 1997

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