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.
Music: https://www.bensound.com/royalty-free-music
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