How to make dahi Chicken curry recipe | chicken recipes indian
Chicken thigh fillet cooked in creamy yogurt based curry sauce.
Recipe for dahiwala chicken curry
1 kg chicken thigh fillets
1 tbsp(15g) sesame seeds
50 g peanuts
30 ml Milk
2 tbls(30ml) oil
1 onion, sliced
salt to taste
smal piece ginger
4 cloves garlic
1 green chilli sliced
1/4 tsp(2g) Turmeric powder
1½ cups natural yogurt
1 tsp garam masala
¼ tsp black cumin seeds
1 tbsp lemon juice
Cut the chicken into large cubes without trimming off the fat, as this keeps it moist.
Dry Roast the sesame seeds and peanuts in a dry frying pan then grind to a paste with milk.
Make a paste of ginger and garlic.
Marinade the Chicken with peanut paste, ginger, garlic, turmeric, yogurt, garam masala, and a pinch of salt in a large bowl for 60min.
Heat the oil in a heavy-based saucepan and add the cumin seeds and cook for a min. than add sliced onion and green chilli.
Cook for 5 min. or until caramelised.
Add the marinade to pan and cook for 30 min. or until chicken cooked. Make sure stir occasionally. you can add little water if needed. Add some seasoning of your taste.
Once the chicken cooked add lemon juice and some chopped coriander.
Serve with your choice of rice or roti.
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Autumn Day by Kevin MacLeod is licensed under a Creative Commons Attribution license (