Dahi Chicken – Yogurt Chicken
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This is a Punjabi dish and the name of the recipe translates to dahi/yoghurt chicken. This is usually served as a main course. This is a spicy chicken dish, unlike the usual Indian curry, which uses yoghurt as the main marination.
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Ingredients
- 500 gm chicken cut into pieces
- 1 cup yoghurt
- 1 teaspoon Ginger paste
- 1 teaspoon garlic paste
- 2 green chilli peppers diced
- 2 tablespoon coriander powder
- 2 teaspoon cumin powder
- 1 teaspoon kashmiri red chili powder
- 3 cardamom large, crushed
- 2 teaspoon cumin seed
- 2 inches cinnamon stick
- 1 onion large, diced
- 1/2 teaspoon dried fenugreek leaves kasuri methi
- 2 tomatoes roughly chopped
- 1 cup chicken stock
- 1/2 bunch coriander leaves to garnish
- 3 tablespoon Oil
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Instructions
- In a large bowl, coat the chicken with yoghurt and leave it in the fridge for one hour to tenderise.
- Add the ginger, garlic, green chillies, coriander, cumin powder, chilli powder, cardamom pods, cumin seeds and cinnamon to the chicken and yoghurt mix it well.
- Place in the fridge to marinate overnight or refrigerate only for an hour.
- Heat oil in a large pan, add onions and cook until brown. Add dried fenugreek leaves, and then add marinated chicken. Cook uncovered for 3-5 minutes.
- Add tomatoes and cook till it get soft. Add the chicken stock, cover and cook over very low heat for 15minutes.
- Garnish with coriander leaves to serve. Serve this hot with chapati, roti, Naan or rice.
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Recipe Nutrition
Calories: 334 kcal | Carbohydrates: 16 g | Protein: 17 g | Fat: 23 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Trans Fat: 0.1 g | Cholesterol: 55 mg | Sodium: 249 mg | Potassium: 564 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 902 IU | Vitamin C: 16 mg | Calcium: 147 mg | Iron: 3 mg
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