Name: Dahi Chicken in Dhaba Stylel recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: Chicken - 1 Kg; Curds (Dahi) - 500 Grams; Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Finely Chopped Mint Leave (Barik Kata Pudina) - 1 Bunch; Dry Fenugreek Leave (Kasuri Methi) - 1 Table Spoon; Cumin Seeds (Shahi Jeera) - 1 Tea Spoon; Green Cardamom (Hari Elaichi) - 3 to 4; Black Cardamom (Kali Elaichi) - 3 to 4; Cloves (Laung) - 3 to 4; Cinnamon (Dal Chini Patta) - ½ inch 2 to 3; Bay Leave (Tej Patta) - 2 to 3; Chicken Masala - 1 Table Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon; Slit Green Chillies (Kati Hari Mirch) - 5 to 6; Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon; Oil - As Per Requirement; Salt According to Taste

ABOUT Dahi Chicken in Dhaba Stylel RECIPE

Dhaba cooked curries are extremely well cooked so that it won’t go bad even when kept out for hours without any refrigeration. This resulted in cooking practices that continue to this day in imparting the depth of flavor to dhaba-cooked food. Today in Jai Ki Rasoi Se adopted the same tradition & style, made "Dahi Chicken in Dhaba Style". This dish goes very well when served with any Indian bread or Flavored Rice

Ingredients Serving: 10

Chicken - 1 Kg
Curds (Dahi) - 500 Grams
Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Finely Chopped Mint Leave (Barik Kata Pudina) - 1 Bunch
Dry Fenugreek Leave (Kasuri Methi) - 1 Table Spoon
Cumin Seeds (Shahi Jeera) - 1 Tea Spoon
Green Cardamom (Hari Elaichi) - 3 to 4
Black Cardamom (Kali Elaichi) - 3 to 4
Cloves (Laung) - 3 to 4
Cinnamon (Dal Chini Patta) - ½ inch 2 to 3
Bay Leave (Tej Patta) - 2 to 3
Chicken Masala - 1 Table Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon
Slit Green Chillies (Kati Hari Mirch) - 5 to 6
Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon
Oil - As Per Requirement
Salt According to Taste

Instructions

In a Lagan or any vessel chicken, ginger garlic paste, cumin seed, cloves, green & black cardamom, cinnamon, bay leaves, lemon juice and ginger garlic paste. Mix all ingredients
Now add all dry powdered masala like – chicken masala, coriander, cumin, whole spice, red chilli and turmeric. Mix all the ingredients properly so that chicken gets all the flavors of the spices
Add finely chopped mint leave, green coriander and dry fenugreek leave. Mix them well
Finally add curds, oil as per requirement. Season it with salt according to taste. Mix all and marinate the chicken for 1 to 2 hours
Place the lagan pan on gas, cover and cook on slow to medium flame till the chicken become soft
Remove the lid and cook till the oil from the masala get separated or till the consistency of the gravy that you required
Finally add slit green chillies. Mix all and cook for another 2 minutes
Now the dish is ready to be serve with any Indian bread or flavored rice

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