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Dahi Chicken


Dahi Chicken/Yoghurt Chicken is primarily a recipe from West Bengal. This is a simple dish that uses minimal spice usage and the main ingredient Dahi (yoghurt) is used in excess, as it is acidic in nature, it helps in making the chicken tender, a wonderful recipe that is delicious hearty at the same time.





 Ingredients

  • 500 g Chicken
  • Salt to taste
  • 1 cup yoghurt
  • 3 Tbsp Ginger Garlic Paste
  • 3 medium onions (slliced)
  • 4 Green Chilies (chopped)
  • Coriander leaves (chopped)
  • 1 tsp black peppercorns
  • 4 green cardamom
  • 1 mace(javitri)
  • 1 bayleaf
  • 6 cloves
  • 2 cinnamon sticks
  • 3 tbsp vegetable oil
  • 1 tsp black pepper powder
  • 1 tsp red chili powder
  • 1/2 tsp sugar
  • water as required





Method

  1. Marinate the chicken with salt, yoghurt and ginger garlic paste, mix and let it sit for an hour.
  2. Heat oil in a kadai on low flame and add all the whole spices.
  3. Add the sliced onions and sauté until it turns translucent.
  4. Add the chopped green chilies, add salt, black pepper, 1 tbsp ginger garlic paste and red chili powder.
  5. Cook until the raw aroma of ginger garlic goes away.
  6. Now add the marinated chicken. Mix immediately or the yoghurt might separate, make sure to either cook on low flame or to be safe enough turn off the flame and then mix .
  7. Cook on low flame until the oil separates.
  8. Add sugar and chopped coriander leaves, and cook. Add 2.5 cups hot water. Cover and cook until the gravy thickens. Serve with rice or naan of your choice.

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