Dahi Chicken

January 26, 2014 Posted by Shweta Shanbhag

Wanted to cook something low fat for dinner. So used Dahi and came up with this dish.
Pretty simple dish to cook – The flavors of the dahi, capsicum and kasoori methi go very well in making this a very tasty dish. I think I got inspired by Paneer dishes and used the same flavors here for this dish.

Ingredients
500 gms of boneless chicken
2 finely chopped onions
2-3 finely chopped garlic cloves
2 finely chopped tomatoes
1 finely cubed capsicum
2 cups of dahi/yogurt
2 green chillies
1 tsp cumin powder
1 tsp garam masala
1-2 tsp chilli powder
1 tsp ginger garlic paste
Pinch of haldi
Pinch of kasoori methi
1 tsp cumin seeds
Coriander leaves
Salt

Method

Take 2 cups of dahi. Mix 2 green chillies slit finely. Add 1 tsp cumin powder, 1 tsp garam masala, 1-2 tsp chilli powder, 1 tsp ginger garlic paste, pinch of haldi, a pinch of kasoori methi and salt.
Mix 500 gms of boneless chicken in this marinade and set aside for atleast 30 mins.
In a hot pan, add 2 tsp oil. When its hot, add 1 tsp cumin seeds. When they start spluttering, add 2 finely chopped onions. Fry well. Add 2-3 finely chopped garlic cloves.
When onion is translucent, add 2 finely chopped tomatoes.
When the tomatoes are soft, add the above marinade with the chicken.
Cover and cook on a slow flame till the chicken is cooked. When chicken is 80% done, add finely cubed capsicum. Cover and cook for a few more minutes.
You can adjust the consistency of the gravy according to your taste. You can open the lid and let all gravy cook till its dry if you want less gravy. I added a pinch of sugar to balance the tanginess.
Garnish with coriander leaves and kasoori methi and serve with chapatis or rice.