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Tangy Chicken Curd Masala (Dahi Chicken)


INGREDIENTS: 

  1. Chicken cubed pieces 1 kg. 
  2. Curd 300 gm
  3. Onion 1 large sliced
  4. Ginger paste 1tbsp
  5. Garlic paste 1tbsp
  6. Green chilies 4 slit
  7. Cinnamon stick 1 inch
  8. Cloves 5-6
  9. Black cardamom 2-3
  10. Green cardamom 4-5
  11. Bay leaves 3-4
  12. Salt to taste
  13. Oil 4 tbsp
  14. Cashew paste 4tbsp
  15. Kasoori methi crushed 2tbsp
METHOD:


Serving Size: 6

In a large bowl marinate the chicken pieces with salt, curd and ginger garlic paste for 30 minutes. Or leave it overnight in the fridge.

Crush the cloves, cinnamon, green and black cardamom and keep aside.

Heat oil in a pan and add bay leaves. Next add the onions and fry until they turn translucent. 

Now add the marinated chicken and green chilies. Cook for 10 minutes till the oil starts separating from the curd. 

Add 2 cups of warm water and cook on a low flame till the chicken is tender. 

Add the cashew paste, crushed spices and kasoori methi. Cook for another 5 minutes.

Serve hot with rice.






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