Name: Dahi Chicken recipe by Tania Deb at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 800 grams of chicken with bone; 1 cup yogurt or curd; 2 green chillies; 1 onion roughly sliced; 2 inch ginger; 8-9 pods of garlic; 1 onion chopped; 1 tablespoon of garam masala powder; 5-6 cashews; a pinch of saffron; 2 bay leaf; 2 tablespoon of grated coconut; salt as per taste; 4-5 tablespoon; 1/2 tablespoon of cumin seeds

ABOUT Dahi Chicken RECIPE

This recipe of dahi chicken is my innovative recipe. Here the innovation is done adding saffron and coconut paste in it which really makes the chicken to a different level. A heavenly taste with the flavour of saffron that goes well with rice or Indian breads.

Ingredients Serving: 4

800 grams of chicken with bone
1 cup yogurt or curd
2 green chillies
1 onion roughly sliced
2 inch ginger
8-9 pods of garlic
1 onion chopped
1 tablespoon of garam masala powder
5-6 cashews
a pinch of saffron
2 bay leaf
2 tablespoon of grated coconut
salt as per taste
4-5 tablespoon
1/2 tablespoon of cumin seeds

Instructions

Marinate 800 grams of chicken(with bone pieces) with 1 cup of curd, salt 1/2 tablespoon, green chillies sliced. Marinate it for 30 minutes.
Make a paste of fried (1onion, 1 inch ginger, 8-9 pods of garlic) along with 5-6 cashews, 2 tablespoon of grated coconut.
Heat a kadai with 4-5 tablespoon of oil and sauté 1/2 tablespoon of cumin seeds and 1 sliced onion.
Add the marinated chicken with 1/3 tablespoon of turmeric powder. Stir well and mix the paste made in grinder.
Add 2 bay leaf and 1/2 tablespoon of garam masala powder. Stir well and cook for 5 minutes covering with a lid.
Add 2 cups of water and boil till cooked in medium flame. Stir in between so that the gravy doesn’t stick or burn from down.
Add some water if required to cook. When the the recipe is completely cooked, sprinkle a pinch of saffron to it and off the flame. Cover it with a lid and let it rest for few minutes
Yummy Dahi Chicken is ready to serve with rice or roti.

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