Dahi Wala Chicken

Dahi Wala Chicken is a North - Indian delicacy. Compared to South Indian Chicken curries it tastes milder. One can also add fresh cream for an even richer taste. When you add fresh cream make sure you serve with Indian Flat Bread. That's my opinion but, it's completely your choice. Cooking food at home is beneficial because you cook the way you like to pamper your taste buds and tummy :)!! As always, feel free to adjust the seasonings according to your taste.

To Make This Recipe, You'll Need :

800 Grams
Yogurt / Curds
¾  Cup
Coriander Powder
½ Tablespoon
Cumin Powder / Jeera Powder
1 Tablespoon
Turmeric Powder
¼ Teaspoon
Ginger – Garlic Paste
2 Tablespoons
Green chillies
3 – 4
2 ½ Teaspoons (or) to taste
Red Chilli Powder
1 ½ Tablespoon ( or ) to taste
3 Tablespoons
Nutmeg Powder
A pinch
Garam masala Powder
1 ½ Teaspoon
Green Cardamom
3 - 4
Black Cardamom
Tomato Puree
¼ Cup
Brown onion Paste / Fried onion paste
½  Cup
Cashew nut  Paste
Kasuri  methi  powder
½ Teaspoon

Also called Dahi.

Deep fry the sliced onions and blend them into a paste.

Add enough water to the nuts and blend it into a paste or add enough water to the Cashew nut powder to make a paste.

Grate the nutmeg for the nutmeg powder and to make the kasuri methi powder, slightly dry roast the leaves and crush between your palms.

Method : 

Begin by adding curd to the cleaned chicken followed by Red chili powder, coriander powder, cumin powder, green chilies, turmeric powder, and salt. Mix well and marinate the chicken for about 30 minutes.

After 3o minutes of the marination, start with the second part, i.e, cooking the chicken. Take a kadai, add ghee to it. To the hot ghee add the cinnamon stick, green cardamom, black cardamom, and cloves. Saute it until the spices get swollen. 
Next, add tomato puree followed by ginger garlic paste. Saute until the rawness is gone. 

Now, add the Dahi / Yogurt marinated chicken to the cooked tomato puree. Cover the lid and cook until the chicken is done. Add cashew nut paste,  brown onion paste, garam masala powder, nutmeg powder (grate the nutmeg-like I did if you don't have the ready-made powder), and Kasuri methi powder.

Enjoy :)

Notes : 

The gravy tends to turn thick when you don't serve hot. So you might adjust the gravy by heating the curry, adding water and seasonings if needed. 

You Might Also Like : 

1. Chicken Biryani (Kacchi Biryani Style)
2.  Chaat Bowls
3. Fried Chicken

             Thank You For Visiting Blessy's  Kitchen :)

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