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DAHIWALI CHICKEN CURRY (CHICKEN CURRY WITH YOGURT)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com

Ingredients

  • 2 tablespoon light cooking oil
  • 1 cinnamon stick
  • 3-4 green cardamom pods bruised
  • 3-4 whole cloves
  • 2 dried bay leaves
  • 1 large onion finely chopped
  • 1-2 green chillies finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • ½ teaspoon red chilli powder
  • ¼ turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • 2 medium tomatoes finely chopped
  • salt to taste
  • ½ cup plain yogurt beaten till smooth
  • 2 large boneless chicken breasts diced into 1-inch cubes
  • a handful fresh coriander leaves chopped for garnish

Instructions

  • Heat oil in a thick-bottomed pan and add in cinnamon stick, cardamom, cloves and bay leaves. Once they begin to sizzle, add in onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Add in ginger and garlic pastes and saute for another minute or two till fragrant.
  • Add in red chilli powder, turmeric, cumin powder, coriander powder and garam masala, and fry for a minute. Mix in chopped tomatoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yogurt forming a smooth gravy base.
  • Add chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.