Dahi Murgh (chicken and yogurt curry....and some site updates, too)

Well friends, I continued puttering around tinkering with ruining refining the blog throughout last week and here's what's new:

1. the header
2. 3 column layout 
3. a list of most-viewed posts (right hand side of the page)
4. an Amazon store! Since I'm always referencing my favorite books and equipment on here, this just seemed to make sense.  Yes, I earn a trivial amount if you actually click through and buy, and that's cool and all, but my main goal in creating this was to have a visual catalog to go along with the reviews I do from time to time.  Hubby and I tend to research like crazy before we buy anything big, so at the very least, you can know that anything that made it into the store has made it through that gauntlet and stood the test of time for me.  I will definitely be adding new items and categories in the future, but for now stuff falls into 5 areas: Kitchen & Dining, Biblical Womanhood, Kids & Baby, Christian & Parenting Resources, and Home & Garden.  The store should show up in the left hand column as a widget, but some browsers don't like it so much.  In those cases, go for the link until I can sic my husband on the code.  :) 

Blog renovation is a lot easier, cheaper, and more fun than home renovation! I'd love to hear if you have any thoughts on any of these changes.  I'm no expert at web design and am still a relative newbie in the blogging world, so feedback is welcome.  

Now on with the show, and what you're really here for today: Indian food.  Dahi Murgh is a chicken and yogurt curry from The Complete Asian Cookbook.   I tend to have everything except the fresh cilantro on hand, and it comes together fairly quickly.  This is a richly flavorful--but not hot--dish that we enjoy with rice and an Indian-style veggie, but it would also be delicious scooped up on naan or chapatis.

Dahi Murgh

2 lb. chicken pieces of one kind  (drumsticks, thighs, or half breasts)

1 medium onion, chopped

3 cloves garlic, peeled

1 tsp. minced fresh ginger

1/2 c. fresh coriander (cilantro) leaves

1 1/2 T. ghee or oil

1 tsp. ground turmeric

1 1/2 tsp. garam masala

1 1/2 tsp. salt

1/2 tsp. chili powder

1/2 c. plain yogurt

2 ripe tomatoes, diced

extra coriander for garnish

1. Cut chicken into serving size pieces.  
2. In an electric blender, puree onion, garlic, ginger, and fresh coriander.  Heat oil in a heavy pan and fry the blended mixture, stirring, for about 5 minutes.
3. Add turmeric, garam masala, salt, and chili powder and fry for 1 more minute.
4. Stir in yogurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of a thick puree.
5. Add chicken pieces, turning them in the spice mixture so they are coated, then turn heat to low and cover.  Cook until chicken is tender.  In order to get the liquid from the chicken to evaporate, I will sometimes tip the lid open slightly for the end of the cooking time...the sauce should not be runny.
6. Garnish with chopped herbs and serve.  

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