Wednesday, March 5, 2014

Dahi Chicken (chicken cooked in yogurt sauce)

"Dahi Chicken"
Dahi Chicken..... Boneless chicken pieces have been marinated and cooked in yogurt, flavored with mint and fresh coriander, slow cooked along with assorted Indian spices .

Ingredients

Chicken, boneless cubed - 400 grams
Onion, finely sliced - 1 large
Ginger Garlic paste  - 2 tablespoon
Yogurt - 5 tablespoon
Cashew paste - 8-10 pieces
Mint, dry - 1 teaspoon (If using fresh mint leaves then 2-3 tablespoon, chopped)
Cumin powder - 1 teaspoon
Coriander powder - 1 tablespoon
Fresh green coriander, chopped - 1/4th cup
Green chillies - 3
Garam masala - 1 teaspoon
Bay leaf - 1
Green cardamom - 2
Whole black pepper corns- 16 -18
Cloves - 4-5
Salt to taste
Oil - 2 tablespoon

Fresh coriander chopped for garnish - 1 tablespoon.

Method

Clean and wash the chicken pieces. Place the chicken pieces in a large bowl, add 2 tablespoons of yogurt, ginger garlic paste, garam masala powder and salt. Mix well and let the chicken marinate for an hour or so.



To make the cashew paste soak the cashew for half an hour and grind it into a fine paste. 



Heat oil in a pot or kadhai, add the whole masalas (bay leaf, cardamoms, cloves and whole black pepper corns), once the spices start popping n releasing there aroma add the sliced onion and fry for almost 2-3 minutes, add green chillies and fry until the onions starts to turn golden brown.





Add the marinated chicken and mix well, add cumin powder and coriander powder, mix well and cook for 3-4 minutes.  Add the remaining yogurt mixed with dry mint, add the chopped coriander and mix well. Add half c cup of water, let it come to a boil, reduce fllame, cover and cook on low flame for 15 minutes, keep stiring at regular intervals to ensure that the chicken doesnt stick to the bottom of the pan.






By now the chicken would be almost done and oil will start appearing on the sides, Stir in the cashew paste and mix well,  check and add salt to adjust the seasoning,(we have already added salt in the marinade). Cook for another 5-6, if at this stage you feel that the gravy is becoming too thick then add a tablespoon or two of water (however keep in mind that this is a thick gravy preparation)



Garnish with chopped coriander and serve hot along with roti or paratha.

Note:

I have used dry mint for this recipe but you could replace it with fresh mint, it will give the same flavor.
Also I have used cashew paste as it adds creaminess to the dish and also balances the sourness of the yogurt.

4 comments:

  1. Hi Preeti, saw this post on CAL and tried it today. Turned out amazing!! My daughter asked me to make it again. Many thanks.

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    1. Thanks Dear, it's great to know that u made the dish and your daughter loved it...guess what kids are the best judge and if she likes it I'm super happy....wish you would have let me know your name....anyways thanks for stopping by my blog n leaving a comment :)

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  2. Hi Preeti,sent you a message on FB - guess you haven't received it.

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    Replies
    1. Hi, sorry I haven't received your message....also please do leave your name...

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