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Dahiwali Chicken Curry

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Prep time Cook time Difficulty Views Rated (0) Recipe #
30m 15m 2-Pretty easy 134
Not tried yet
Forked by islaygirl on 8 February 2012 (0 descendants)
Forked from winjer (1 ancestor)

Description (Some HTML is OK)

Delicious chicken curry recipe with lots of yoghurt.


Makes 2 servings

  • 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

Preparation (Some HTML is OK)

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.

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