Dahi Chicken

 “Learn how to cook–try new recipes, learn from your mistakes, be fearless, and above all have fun!” ~ Julia Child

 

  

This one is really special, it is first successful chicken curry that I made once I started cooking. I was so overjoyed with the results that I could barely contain my excitement. Now almost 5 years later, it is still a favourite.

 

 

 

The curry uses a lot of whole spice...but wait, don't let that overwhelm you. The only key to roasting whole spices is to take them off the flame as soon as they are fragrant. I think the results that you get by making a fresh spice powder/paste cannot be matched to store bought masalas. The delicate aromas of freshly roasted and ground spices is so alluring, you can barely wait for the chicken to cook.

 

 

 
 

 Ingredients

 

Chicken                600 gms        

Oil or ghee           2 tbsp

Onions                 2 (med sized)

Curd                    1.5 c

Cashew nuts         4-5

Green chillies       2-3

Garlic                   5 cloves, chopped finely

Ginger                  1 inch piece, chopped finely

 
Whole spices

Bay leaf                         1

Green cardamoms          3

Black cardamom            1

Cloves                           4

Fennel seeds                 1 tsp

Coriander seeds            1 tbsp

Cumin seeds                 1 tsp

Sesame seeds               1 tsp

Cinnamon, a small stick or 1/2 tsp cinnamon powder

Method

 

1. In a non stick pan, add oil, add the ginger and garlic. Sauté till golden brown.

2. Add the chicken pieces to the pan and cook till they are no longer pink and 'raw looking'. Season with a little salt. Keep aside.

 

3. Dry roast all the whole spices, till fragrant.

 

4. Using your mixer jar, grind together 1/2 C curd, green chillies, cashew nuts, onions and all the spices to a very fine paste. Then add in the remaining 1 cup of curd and mix everything together.

5. In a thick bottomed pan put in the browned chicken and pour the curd-spice paste over it. Add salt. 

 

 

6. Once the mixture starts bubbling, lower the flame and let it simmer till the chicken is cooked.

7. Check the seasoning. Garnish with fresh coriander leaves.

 

 

8. Serve hot with hot rotis or paranthas.