Dahi Wala Chicken
Equipment
Ingredients
Ingredients
chicken thighs (cubed)
750 g
onions (grated)
2 pcs
ginger garlic paste
1 tbsp
dahi (yogurt)
1.5 cup
red chilli powder
0.25 tsp
coriander powder
0.5 tsp
garam masala
0.5 tsp
lemon juice
0.5 tbsp
Kasoori methi
1 tsp
salt
1 tsp
black pepper
0.5 tsp
fresh coriander (chopped)
2 tbsp
ghee
1 tbsp
Instructions
Cook onions and ginger garlic paste
Cook the grated onions with the ginger garlic paste for a few minutes until the raw smell disappears.
Marinate the chicken
Let the mixture cool slightly, then combine it with the yogurt, lemon juice, spices, and cubed chicken thighs. Marinate for at least 1 hour.
Cook covered to release juices
Transfer everything to a pan, cover, and cook for 5 minutes to let the chicken release its juices.
Reduce gravy
Remove the lid and continue cooking until the liquid reduces into a rich, creamy gravy and the chicken is cooked through.
Garnish and serve
Finish with freshly chopped coriander and black pepper. Serve hot with roti, naan, or bread.
Storage
Reheat gently to prevent yogurt from separating. Add a splash of water if gravy thickens too much.
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