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Dahi Chicken Recipe

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Ingredients
  

  • 500 gms Chicken (large pieces with bones)

For the Coarse Paste:

  • 4 nos Green chillies
  • 3 tbsp Mint Leaves
  • 1" pc. Ginger (chopped)
  • 8 nos Garlic (cloves)

Whole spices/Garam masala:

  • 2 nos Bay Leaves
  • 3 nos Green Cardamom
  • 2 nos Cinnamon (1 inch pieces)
  • 10-12 nos Black Peppercorns
  • 1 pc Mace (Javitri- small flower)
  • 5 nos Cloves

Other Ingredients:

  • 2 medium Onions (sliced)
  • 3 tbsp Coriander Leaves (chopped)
  • 150 gms Curd (thick curd or plain yogurt)
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Salt
  • 4 tbsp Refined Oil

Instructions
 

Preparation:

  • Make a Coarse Paste of ginger, garlic, mint leaves and green chillies in a blender/ grinder.
  • Slice the onions and chop the coriander leaves.
  • Whisk the curd/yogurt.

Process:

  • Heat oil in a kadai/pan.
  • Add the whole spices, give a stir and when it splutters, throw in the sliced onions.
  • Fry the onions on medium heat for around 10 mins until golden brown in colour.
  • Now add the coarse paste, give a mix and fry on low heat for around 2 mins.
  • Add the turmeric, coriander & Garam masala powder, mix well and add a splash of water (4 tbsp). Continue to fry it on low heat for another 2 mins.
  • Add the chicken pieces and fry on high heat for 2 minutes.
  • Now add salt and chopped coriander leaves, give a mix and continue to fry/bhunno on medium heat for 5 mins till the chicken is browned.
  • Now lower the heat and add the whisked curd/yogurt. Mix well and continue to cook on low heat for around 5-6 mins till oil separates.
  • Add 150 ml water, mix well and cook covered on low heat for around 20 mins till chicken is tender. Keep stirring in between.
  • Garnish with chopped coriander leaves and simmer for 2 mins.
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