Unlock The Secrets To Perfect Chicken Dahi Wala With This Easy Recipe

Ingredients

For Marination:

• 1 kg chicken (bone-in or boneless, as preferred)
• 1 cup thick curd/yogurt (whisked)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste

For the Gravy:

• 2 medium onions (finely chopped)
• 2-3 green chilies (slit lengthwise)
• 2 medium tomatoes (finely chopped or pureed)
• 2 tablespoons ghee/oil
• 1 teaspoon cumin seeds
• 2-3 cloves
• 2 green cardamoms
• 1 bay leaf
• 1-inch cinnamon stick
• 1 teaspoon garam masala powder
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• Fresh coriander leaves (chopped for garnishing)

Preparation Steps

Step 1: Marinate the Chicken

• Clean and pat dry the chicken pieces.
• In a mixing bowl, add whisked yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
• Add the chicken pieces to the marinade and coat them thoroughly.
• Cover and let the chicken marinate for at least 30 minutes to 1 hour. This allows the chicken to absorb the flavors and tenderize.

Step 2: Cook the Base of the Gravy

• Heat 2 tablespoons of ghee or oil in a deep pan or kadhai over medium heat.
• Add cumin seeds, cloves, cardamoms, bay leaf, and cinnamon stick. Sauté for 30-40 seconds until aromatic.
• Add the finely chopped onions and green chilies. Cook until the onions turn golden brown. Stir frequently to prevent burning.

Step 3: Cook the Tomatoes and Spices

• Add the chopped or pureed tomatoes to the pan and mix well. Cook until the tomatoes soften and the oil begins to separate from the mixture.
• Add garam masala powder and a pinch of kasuri methi for extra flavor. Cook for another 2 minutes while stirring.

Step 4: Add Marinated Chicken and Simmer

• Add the marinated chicken pieces along with any leftover marinade into the pan. Mix well with the onion-tomato masala.
• Cook for 8-10 minutes on medium heat, stirring occasionally, until the chicken begins to change color and absorbs the masala.
• Add a little water (1/2 to 1 cup) to adjust the gravy consistency as desired. Stir gently.
• Cover the pan and simmer on low-medium heat for 15-20 minutes or until the chicken is fully cooked and tender.
• Stir occasionally and check to ensure the yogurt does not curdle. If needed, cook on low heat to prevent splitting.

Step 5: Garnish and Serve

• Once the chicken is cooked and the gravy reaches a creamy consistency, check for seasoning and adjust salt as needed.
• Sprinkle chopped coriander leaves and a pinch of garam masala for extra aroma. Mix well.
• Turn off the heat and let the Chicken Dahi Wala rest for 5 minutes before serving.

Serving Suggestions

• Serve the creamy Chicken Dahi Wala hot with steamed rice, jeera rice, or Indian breads like roti, naan, or paratha.
• Pair with a simple side salad or raita for a complete meal.

Tips for Perfect Chicken Dahi Wala

• Whisk the yogurt well: To prevent curdling, whisk the yogurt before adding it to the dish. Cooking on low heat after adding yogurt helps maintain the creamy texture.
• Marination is key: Marinate the chicken for at least 30 minutes to infuse it with spices and tenderize it.
• Don’t rush: Cook the chicken and masala on medium-low heat for a rich, well-rounded flavor.
• Adjust the spices: Modify the level of red chili and garam masala to suit your taste preferences.
• Ghee vs. Oil: Using ghee enhances the flavor, but you can use oil for a lighter version.

Conclusion

This Chicken Dahi Wala recipe combines the tangy creaminess of yogurt with aromatic Indian spices to create a delectable, comforting curry. Perfect for a hearty lunch or dinner, it pairs beautifully with rice or bread. Enjoy this flavorful dish with your loved ones.