Dahi Chickn
Ingredients
For marination:
- Chicken 1 kg
- Curd 1 cup
- Ginger garlic paste 1 Tbsp
- Turmeric powder ยฝ tsp
- Chillie powder 1 Tbsp
- Black pepper 1 tsp (crushed)
- Coriander powder 1 Tbsp
- Cumin powder 1 tsp
- Chicken masala powder (optional) 3 tsp
For gravy:
- Oil 2 Tbsp
- Spices Bay leaves-2, Cardamoms-3, cloves-5, cinnamon-2 pieces
- Cumin seeds 1 tsp
- Onions 2 (finely chopped)
- Ginger 2 tsp (finely chopped)
- Garlic 2 tsp (finely chopped)
- Green chillies 2 (slit)
- Kasuri methi 1 Tbsp
- Criander leaves 2 Tbsp (chopped, for garnish)
Instructions
- In a mixing bowl combine the chicken with all the marination ingredients and set aside for 30 minutes
- Heat the oil in a kadai and then add the whole spices and saute for a few seconds.
- Add onions and green chillies, saute until it becomes translucent
- Add the chopped ginger and garlic (paste can also be used) and cook until the onions are golden brown.
- Lower the heat, add the marinated chicken and cook uncovered for 5 minutes, stirring continuously until the marinade comes to a boil. Cover the kadai and cook the chicken for 20-30 minutes. Stir it in between as required to avoid the burning of the spices.
- After 30 minutes, the gravy thickens and the chicken is well cooked. The oil from the masala floats on top. This indicates that the masala is cooked well.
- Taste the gravy and adjust the salt and chillie taste.
- Finally add the kasuri methi and mix well. Then add the coriander leaves and cover.
- Cook for 2 minutes and then switch of the heat.
- Serve with fried rice, steamed rice or roti.
Notes
- Do not use the curd taken directly out of the refrigerator, because it may curdle the gravy.ย Whisk the curd before adding it to the gravy.
- Kasuri methi gives the curry a great flavor. So do not avoid using it.
