Dum Murgh

Another Indian chicken! One of the things I love about this dish is that you really don’t need to measure every last thing. It’s one of those dishes that gives you exactly what you put into it. So imagine if you will a nice nutty blend of almond and coconut, the slight sweetness of onion and a touch of garlic mixed in with with the heat of chili powder and garam masala held in check by yogurt. Oh, and chicken.

Sound good? Then let’s get into it.

The first thing you want to do is toast about a cup of shredded coconut and a cup of almond flour. The idea is to toast it and not let it burn, which can happen pretty quickly if you’re not stirring constantly because we’re dealing with coconut here. (Try to use the unsweetened variety. It tastes better.) When toasted, set it aside.

Chop a large onion and saute in butter. To this, add approximately 4 boneless, skinless chicken breasts cut into bite sized pieces. Thighs work as well, but I used breasts because of the higher protein content. Continue to saute for about 8 minutes.

Preheat oven to 350 degrees.

Place the onions and chicken into a baking dish and spread the coconut and almond mixture over them. In a separate dish, mix together 2 cups of yogurt, 2 tablespoons of chili powder and 1 tablespoon of garam masala and spread evenly over the rest. Add salt to taste.

Cover with foil, poking holes in it to let the steam escape. Cook in the oven for about 45 minutes or until the chicken is cooked through.

Garnish with cilantro. Enjoy!

Total protein per serving: 84 grams

Total cost per serving: ~$5.00