Dahi-wali Chicken Curry
Chicken in a yoghurt gravy
- 1 kg chicken cut into medium-sized pieces
- ½ cup plain yoghurt
- 1 cup chopped onions
- 2 cups chopped tomatoes
- 2 – 3 sliced green chilies
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 tsp cumin seeds
- salt, to taste
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 ½ tbsp fresh chopped coriander leaves
- 2 tbsp cooking oil
- Heat oil in a pan and add cumin seeds. When cumin seeds starts to sizzle, add ginger, garlic and green chilies and fry for a few seconds till fragrant.
- Add onions and cook till they turn slightly brown. Add chili powder, coriander powder and turmeric powder, and fry for 1 minute.
- Add tomatoes and cook till tomatoes start to soften and form the gravy base. Add yoghurt and cook for 2 minutes.
- Add chicken and salt and cover cook for about 15 – 20 minutes on medium heat till chicken is tender.
- Add chopped coriander leaves and sprinkle garam masala as garnish.
Recipe by Hooked on Heat
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