Murgh Dehin (Chicken with Buttermilk)

from The Art of Indian Cuisine (modified by me)

2 cups buttermilk
2 1/2 Tbsp spiced onion
2 1/2 Tbsp ketchup
2 1/2 Tbsp fresh cilantro, chopped
2 tsp kosher salt
2-3 lbs chicken (or, you know, rabbit) (boneless, skinless pieces will work best- white or dark meat)
2 Tbsp vegetable oil
1 medium yellow onion, sliced
3 cloves garlic, minced
1 1/4 tsp fresh ginger, finely minced
1 1/4 tsp ground cumin
2 1/2 tsp ground coriander
3/4 tsp turmeric
1 tsp cayenne pepper (less if you don’t like the spicy so much)
1 28-oz. can chopped tomatoes, drained
2 1/2 Tbsp AP flour

Combine buttermilk, spiced onion, ketchup, cilantro, and salt in a bowl. Add chicken pieces and gently rub the paste into the chicken. Marinate overnight (or at least 5 to 6 hours) in the refrigerator.

Heat oil over medium heat in a large skillet. Add onion, garlic, and ginger, and cook until fragrant and golden, about 2 to 4 minutes. Mix in cumin, coriander, turmeric, cayenne, garam masala, and tomatoes and cook until the tomatoes are soft, another 2 to 4 minutes. Remove chicken pieces from marinade and place in skillet. Cook, stirring, 4 to 5 minutes, or until the oil comes to the surface. Add the flour to the remaining marinade and combine, whisking to get rid of any lumps. Pour the buttermilk marinade over the chicken. Cover and cook slowly for about one hour, or until the chicken is tender. Serve with rice.

(When I make this again, I may change the recipe a bit more. Postpone the addition of the tomatoes. Actually brown the chicken pieces and remove them from the pan. Make a roux with the oil, chicken fat, and flour, then add the tomatoes and buttermilk marinade. And finally put the chicken back in. Although that might not soften the tomatoes sufficiently. I don’t know. It’ll be an experiment.)

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