Dahi Chicken | Dahi Wala Chicken | Dahi Wala Murgh | Yoghurt Chicken Curry | Dahi Chicken Curry | Chicken Yoghurt Recipe | How to Make Dahi Wala Chicken | Dahi Wala Murg | Chicken Recipe
Ingredients for Dahi Chicken:
– Chicken, large pieces with bones- 500 gms
Make coarse paste with:
– Green chillies-4
– Mint leaves- 3 tbsp
– Ginger- 1 inch piece chopped
– Garlic cloves- 8 cloves
Whole spices/Garam masala:
– Bay leaves- 2
– Green cardamom- 3
– Cinnamon-2
– Peppercorns- 10-12
– Mace- 1 small
– Cloves-5
– Onions sliced- 2 medium
– Coriander leaves chopped- 3 tbsp
– Thick curd/yogurt- 150 gms
– Turmeric powder-1/4 tsp
– Coriander powder- 1 tbsp
– Garam masala powder- 1 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM)
– Salt- 1 tsp
– Oil- 4 tbsp
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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