Dahiwali Chicken Curry

Delicious chicken curry recipe with lots of yoghurt.

• 2 large boneless chicken breasts, diced into 1-inch cubes
• 1 large onion, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 2-3 green chillies, finely chopped
• 1 tbsp ginger-garlic paste
• ½ cup plain yoghurt, beaten
• 1 cinnamon stick
• 3-4 cardamom pods, bruised
• 3-4 whole cloves
• 1-2 dried bay leaves
• 4-5 whole black peppercorns
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ¼ tsp cumin powder
• ¼ tsp garam masala powder
• 2 tbsp light cooking oil
• a handful fresh coriander leaves, chopped for garnish
• salt, to taste

Heat oil in a thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon stick and cloves, till they begin to sizzle.

Add onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender.

Add ginger-garlic paste and saute for another minute or two till it gives out oil.

Add red chilli powder, cumin powder, turmeric, 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 curd 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.