Dahi Chicken | Curd Chicken | Yogurt Marinated Chicken Curry, a delicious dish that requires minimal effort and delivers scrumptious results!
Don’t you just love it when it’s easy to cook up a tasty meal without having to slog it out in the kitchen? Indian food can be daunting, given its long list of ingredients and a lot of sautéing. But that’s the trade-off with authentic Indian dishes. Most North Indian dishes need these lengthy procedures but the resultant dish is well worth the effort!
- HOW TO MAKE DAHI CHICKEN?
- STEP BY STEP INSTRUCTIONS TO MAKE DAHI CHICKEN CURRY | INDIAN YOGURT CHICKEN | DAHI WALA CHICKEN
- HOW TO MAKE CURD CHICKEN?
- Dahi Chicken | Yogurt Marinated Chicken Curry
HOW TO MAKE DAHI CHICKEN?
Today I’m sharing a rather simple dish called d ahi chicken | chicken dahiwala | dahi wala murgh . What I like about this dahi chicken recipe , is that you simply marinate the chicken with dahi (yogurt) and spices, and cook it after sauteing some onions and ginger garlic. That’s all! No tomatoes, no cream nor any nuts!
The sour yogurt balances the spices, giving this curry a little tang and heat with succulent, fall of the bone chicken! Oh so yum!
Dahi chicken is a pretty healthy Indian chicken curry, as it is devoid of any of the traditional, rich and creamy ingredients. You can further reduce the amount of oil and butter in this recipe, or use desi ghee instead.
There are so many Indian chicken recipes that require the chicken to be marinated in curds, such as the popular butter chicken , tandoori chicken , chicken tikka masala, dahi lasooni chicken, methi chicken, chicken korma, and so many more. Curd/yogurt or buttermilk makes the chicken tender and succulent. The longer it is left to marinate the better the results. I always leave it overnight in the refrigerator, never had a problem of dry and rubbery chicken.
We enjoyed this simple chicken curry recipe with yogurt with some lachha paratha (crispy, flaky, layered unleavened flatbread)! You could also add some water to thin out the curry and enjoy it with rice. If you haven’t tried this already, I’m sure you will love it and will definitely be making it more often! Have unexpected guests coming over? This simple chicken curry recipe with yogurt is the perfect dish for any occasion!
STEP BY STEP INSTRUCTIONS TO MAKE DAHI CHICKEN CURRY | INDIAN YOGURT CHICKEN | DAHI WALA CHICKEN
1.In a sufficiently large bowl, add yogurt, turmeric, cumin, coriander, red chilli, Kashmiri red chilli, and garam masala powders. Also add lemon juice, salt, and pepper to season. Add chicken pieces, mix well, leave it to marinate for a minimum of 1 hour or overnight (the longer the better).
2.Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.
3.Add in the sliced onions, sauté until golden brown.
4.Add in the ginger garlic paste, sauté until aromatic.
5.Add in the chicken along with the marinade.
6.Mix well, stir and cook for about 2-3 minutes on medium-high heat. Cover the pot and let it simmer for 15-20 minutes on medium-low heat, stirring occasionally in between. Once you see the oil floating on top, the masala is well cooked.
7.The chicken should have cooked in its own juices and the water from the yogurt. If it’s too thick add little lukewarm water, if you prefer a thicker gravy, continue to cook uncovered until the moisture dries up. Add finely chopped cilantro, mix well and switch off the heat. Serve hot with steamed rice/jeera rice or any other flatbread.
HOW TO MAKE CURD CHICKEN?
Dahi Chicken | Yogurt Marinated Chicken Curry
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1.65 lbs / 750 grams chicken, preferably bone-in
For the marinade
- 1 & 1/2 cup dahi/yogurt
- 1 tsp red chilli powder/cayenne pepper
- 1/4 tsp turmeric powder
- 1 tbsp cumin-coriander powder
- 1 tsp Kashmiri red chilli powder/paprika
- 1 tsp garam masala
- 1/2 tbsp lemon juice
- 1/4 tsp black pepper powder
- 3/4 tsp Salt or to taste
For the curry
- 2 to 3 tbsp butter
- 1 tbsp oil. or use 3-4 tbsp oil and skip the butter
- Whole spices (3-4 cloves, 1 Bay leaf, 1-inch cinnamon, 3-4 green cardamom, 4-5 peppercorns)
- 2 cups sliced onions
- 2 tbsp ginger garlic paste
- 2 tbsp finely chopped cilantro/coriander leaves
Instructions
- In a sufficiently large bowl, add yogurt, turmeric, cumin-coriander, red chilli, Kashmiri red chilli, and garam masala powders. Also add lemon juice, salt, and pepper to season. Add chicken pieces, mix well, leave it to marinate for a minimum of 1 hour or overnight (the longer the better).
- Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.
- Add in the sliced onions, sauté until golden brown. You can also add some slit green chillies, for more heat, at this stage.
- Add in the ginger garlic paste, sauté until aromatic.
- Add in the chicken along with the marinade.
- Mix well, stir and cook for about 2-3 minutes on medium-high heat. Cover the pot and let it simmer for 15-20 minutes on medium-low heat, stirring occasionally in between. Once you see the oil floating on top, the masala is well cooked.
- The chicken should have cooked in its own juices and the water from the yogurt. If it’s too thick add little lukewarm water, if you prefer a thicker gravy, continue to cook uncovered until the moisture dries up. Add finely chopped cilantro, mix well and switch off the heat. Serve hot with steamed rice/jeera rice or any other flatbread.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Have a great week ahead!!
Regards,
Freda
Dahi Chicken | Yogurt Marinated Chicken Curry
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1.65 lbs / 750 grams chicken, preferably bone-in
For the marinade
- 1 & 1/2 cup dahi/yogurt
- 1 tsp red chilli powder/cayenne pepper
- 1/4 tsp turmeric powder
- 1 tbsp cumin-coriander powder
- 1 tsp Kashmiri red chilli powder/paprika
- 1 tsp garam masala
- 1/2 tbsp lemon juice
- 1/4 tsp black pepper powder
- 3/4 tsp Salt or to taste
For the curry
- 2 to 3 tbsp butter
- 1 tbsp oil. or use 3-4 tbsp oil and skip the butter
- Whole spices (3-4 cloves, 1 Bay leaf, 1-inch cinnamon, 3-4 green cardamom, 4-5 peppercorns)
- 2 cups sliced onions
- 2 tbsp ginger garlic paste
- 2 tbsp finely chopped cilantro/coriander leaves
Instructions
- In a sufficiently large bowl, add yogurt, turmeric, cumin-coriander, red chilli, Kashmiri red chilli, and garam masala powders. Also add lemon juice, salt, and pepper to season. Add chicken pieces, mix well, leave it to marinate for a minimum of 1 hour or overnight (the longer the better).
- Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.
- Add in the sliced onions, sauté until golden brown. You can also add some slit green chillies, for more heat, at this stage.
- Add in the ginger garlic paste, sauté until aromatic.
- Add in the chicken along with the marinade.
- Mix well, stir and cook for about 2-3 minutes on medium-high heat. Cover the pot and let it simmer for 15-20 minutes on medium-low heat, stirring occasionally in between. Once you see the oil floating on top, the masala is well cooked.
- The chicken should have cooked in its own juices and the water from the yogurt. If it’s too thick add little lukewarm water, if you prefer a thicker gravy, continue to cook uncovered until the moisture dries up. Add finely chopped cilantro, mix well and switch off the heat. Serve hot with steamed rice/jeera rice or any other flatbread.
This Goan brinjal pickle | aubergine pickle | pickled eggplant |is sweet, spicy, slightly tangy and makes a great accompaniment to any meal!
Brinjal pickle , a sweet-sour-spicy pickle is a much-loved one amongst Goan folks. Usually, non-vegetarian dishes dominate Goan cuisine but delicacies such as this brinjal pickle are as popular as the molho’s , balchao’s, para and the likes.
And it’s not hard to figure out why! You get some sweetness with the first bite, which transcends into that sourness and finally the subtle heat that hits the back of your tongue along with the eggplant, the star of course adding that texture and flavor to this well-rounded pickle. So, a lot of complex and tantalizing flavor notes in a single bite which is why the quote, ” a little goes a long way” is applicable here as is for most pickles.
We are enjoying this pickle prepared by my Mum in law, during her stay with us, earlier this year. The DH is a big fan of this Brinjal pickle, so I definitely needed some stocked up!
There are a lot of versions of this pickle that I’ve come across, I’m sharing with you the way my Mum in law prepares it! Since that’s the only one I’ve tried to date and loved. I’m sure the other versions are great as well, but for now let me walk you through the directions for making this mouthwatering pickle, her way!
- IF YOU LIKE GOAN PICKLES, YOU MAY WANT TO CHECK THESE OUT TOO
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE
- HOW TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE | AUBERGINE PICKLE?
- Brinjal Pickle | Pickled Eggplant Recipe (Goan Style)
IF YOU LIKE GOAN PICKLES, YOU MAY WANT TO CHECK THESE OUT TOO
- Lime pickle
- Mussel molho
STEP BY STEP INSTRUCTIONS TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE
1.Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for a few hours. You can do this for 2 days if required.
2.Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.
3.Make a fine paste of the red chillies, 10 garlic cloves and 1 inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes.
4.Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.
5.Add the ground paste, stir fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
6.Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt and the mustard powder.
7.Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat. Once it cools down, store in a sterilized airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.
HOW TO MAKE GOAN BRINJAL PICKLE RECIPE | GOAN EGGPLANT PICKLE | AUBERGINE PICKLE?
Brinjal Pickle | Pickled Eggplant Recipe (Goan Style)
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5ml
- 1 large eggplant/aubergine/brinjal, about 500 grams
- 2 tsp mustard seeds
- Sprig of curry leaves
- 10 garlic cloves
- 1 inch ginger
- 1/2 cup Goan Palm vinegar/red wine vinegar
- 1/3 cup sugar, adjust as per taste
- 1/3 cup vegetable oil
- Salt to taste
For the masala paste
- 25-30 nos. dried Kashmiri red chillies
- 10 nos. garlic cloves
- 1- inch ginger
- 1 cup Goan Palm vinegar/ red wine vinegar or as required for grinding
Instructions
- Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for a few hours. You can do this for 2 days if required.
- Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.
- Make a fine paste of the red chillies, 10 garlic cloves and 1-inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes
- Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.
- Add the ground paste, stir-fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
- Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt, and the mustard powder.
- Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat. Once it cools down, store in a sterilized airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Thanks for stopping by!
Regards,
