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Dahi Chicken

Dahi Chicken

Padmini
A simple home-style tangy chicken in yoghurt and cashew gravy. Easy to make and absolutely delicious. Serve with steamed rice, rotis or paranthas.
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Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Pan
  • Knives and Cutting Board
  • Spatula
  • Mixer grinder

Ingredients
  

  • 600 gm Chicken Leg and Thigh pieces
  • 2 tbsp Oil
  • 1 Bay Leaf
  • 1 Star Anise
  • 3-4 Cloves
  • 1 tsp Cumin Seeds
  • 1 Large Onion; Sliced
  • 1 tsp Finely Chopped Ginger
  • 1 tsp Finely Chopped Garlic
  • 3-4 Green Chillies
  • 1 tsp Black Pepper Powder
  • 500 gm Yoghurt (with 10% Fat)
  • 8-10 Cashews; soaked in water for 30 minutes
  • ½ tsp Garam Masala
  • 1 tbsp Kasuri Methi
  • 2 tbsp Fresh Coriander Leaves
  • Salt; to taste

Instructions
 

  • Heat oil in a pan. Add bay leaves, star anise and cloves and fry them on medium heat for 5-10 seconds.
  • Now add cumin seeds and let them crackle.
  • Add onion, ginger and garlic and fry them on medium heat till the onion slices brown a little.
  • Now add chicken. Fry it on medium heat till the chicken gets a slight brown colour.
  • Now add green chillies and black pepper powder.
  • Grind together yoghurt and cashews in a mixer. Add this to the chicken. Mix continuously and ensure that the yoghurt doesn't curdle. After 4-5 minutes of continuous stirring and mixing, cover it with a lid and let the chicken cook.
  • Now add salt and fresh coriander leaves.
  • In the end, add dry fenugreek leaves and garam masala. Cook for another 2-3 minutes and turn off the heat.
  • Cover with a lid and let the gravy rest on the kitchen counter for at least 30 minutes before serving.
Keyword Chicken in Yoghurt and cashew gravy, Dahi Chicken, Dahi Murg