Dahi Mirch Chicken | Chicken Dahi Wala | Dahi Chicken
Preparation time : 15 mins
Cooking time : 40 mins
Ingredients:
– Chicken, with bones, medium pieces- 500 grams
– Onions, finely chopped- 2 medium
– Green chillies, finely chopped- 4(3 if you want less spice)
– Ginger garlic paste- 1 tsp
– Beaten curd-1/2 cup or 120 ml
– Cream- 2 tbsp
– Pepper powder- 1/2 tsp
– Garam Masala powder – 1/2 tsp
Whole Garam Masala / Spices:
– Green cardamom – 4
– Cloves- 4
– Cinnamon – 2 pieces
– Whole peppercorns- 6- 8
– Bay leaves (tejpata)- 2
Oil- 3 tbsp
Ghee- 1 tsp
Salt- 1 tsp or to taste
Coriander leaves, finely chopped for garnishing – 2 tbsp
Preparation:
– Marinate the chicken pieces with salt & pepper powder. Mix well & set aside for around 15 mins.
– Chop the onions, green chillies & coriander leaves.
Process:
– Heat oil & ghee in a kadhai.
– Add the whole Garam Masala & Bay leaves.
– Once these splutter, add the chopped onions & fry till soft. This should take around 5 mins on medium heat. (ONION SHOULD NOT BECOME BROWN OR COLOUR OF GRAVY WILL CHANGE COMPLETELY.)
– Add the chicken pieces & sauté on high flame for 3 mins.
– Put in the ginger garlic paste, mix well & continue to sauté on medium heat for another 3 mins.
– Now add the Garam Masala powder, mix well & continue to sauté on medium heat for around 5 mins till the chicken is browned well.
– Now switch off flame/ heat & add the beaten curd. Mix well & keep it back on low flame/ heat.
– Cook covered on low heat for around 10 mins.
– Now add the chopped green chillies, mix well & cover again. Cook covered on low for another 10mins till the gravy is thick & the chicken is soft.
– Add the cream, mix it well & simmer for another 3 mins. You can add little water if needed.
– Once ready, garnish with chopped coriander leaves & serve hot with rice or roti.
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