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Recipes,Lunch,Dinner,Non-Veg Lunch,Non-Veg Dinner


May 16, 2013

PREPARATION TIME

COOKING TIME

SERVES

3-4 people

PREPARATION LEVEL

Easy

A tangy twist to your chicken curry, this dahi chicken can be paired with steaming hot rice.

INGREDIENTS

    2 Tbsp Oil
    600gm Chicken
    1.5 Cup Yogurt
    3 Tbsp Ginger Garlic Paste
    2 Tbsp Kastoori Methi
    2 Tbsp Coriander Leaves
    2-3 Slit Chillies
    4 Tbsp Fresh Cream
    1/4 Tsp Pepper
    1/4 Tsp Salt
    Butter

DIRECTIONS

1. Heat 2 tbsp of oil in the kadai/ deep frying pan.

2. Add the ginger garlic paste and let the ginger garlic paste cook to a golden brown colour. Stir well

3. Once done, add the chicken pieces and mix well. Add 1 ½ cups of thick yogurt and salt into the kadai/ deep frying pan and mix.

4. Cover the kadai/ deep frying pan with a lid and let the chicken cook for 20-25 mins on a slow flame.

5. Add the fresh cream, kasoori methi, coriander leaves, black pepper, slit green chillies and butter. Mix well and let it cook.

6. Serve hot.

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