Dahi wala Kukkad Chicken in yoghurt curry base

Name: Dahi wala Kukkad Chicken in yoghurt curry base
Total time: 3600 s
Yield: 2 people
Cuisine: Indian
Ingredients: 500 gram chicken big pieces(legs breast and wings); 300 gram thick full cream curd; 1 tsp white pepper mixed with 5-6 black pepper (fresh coarse grounded); 1 tsp kasuri methi; 1/2 tsp garam masala; 1 tsp Jeera /cumin powder; 1/2 tsp salt; 3 tsp ginger garlic and green chilli paste; 2 tbsp light cooking oil; 1 tbsp ghee or butter; 1 tbsp kasuri methi / sundries fenugreek leaves; 10 cashews soaked in water (to make fine paste); 1/2 tsp garam masala; 2 tsp green chilli ginger garlic paste; 1 tbsp plain curd; 1 big onion finely chopped; as needed oil

Ashish Gupta @cook_24721397

Navi Mumbai

It is native punjabi dish of exclusively made with chicken in curd. It is mostly white or creamy in colour , rich and because of thickness, creamy, mild and aromatic characteristics it is most loved after butter chicken. It has magic of fenugreek leaves which makes it outstanding.
Marination in curd with some spices is the key of tasteful recipe. I loved it always as it is not very complex , never fails , a level above that chicken masala curry Plus it gives feel of Punjab and Dhaba style food at home. Punjab is land of dairy products and use of milk , curd in daily food like curries, rotis , parathas and adding curd in almost any curry to make it healthy, creamy, thick and rich. It is called Dahi wala kukkad with love in Punjab.

#auguststar #time

Ashish Gupta @cook_24721397

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Ingredients

1 hour

2 people

500 gramchicken big pieces(legs breast and wings)
For Marination
300 gramthick full cream curd
1 tspwhite pepper mixed with 5-6 black pepper (fresh coarse grounded)
1 tspkasuri methi
1/2 tspgaram masala
1 tspJeera /cumin powder
1/2 tspsalt
3 tspginger garlic and green chilli paste
For Gravy
2 tbsplight cooking oil
1 tbspghee or butter
1 tbspkasuri methi / sundries fenugreek leaves
10cashews soaked in water (to make fine paste)
1/2 tspgaram masala
2 tspgreen chilli ginger garlic paste
Residual Marination of curd
1 tbspplain curd
1big onion finely chopped
For frying chicken pieces
as neededoil

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Steps

1 hour

1

Marination: as it is key step of this curry, need to make sure that curd is cold but not chilled and well beaten. Wash chicken pieces and add curd, add green chilli-ginger-garlic paste, roasted cumin powder, salt, white pepper powder, kasuri methi (crushed dried fenugreek leaves) add few drops of oil and mixed it well.
2

Make sure that all pieces are well coated. Keep the marinated chicken aside for 15 minutes minimum. For best results wait for 30 minutes.if you are cooking in summers then keep it in fridge.
3

Now when pieces are marinated, take a tawa or non-stick griddle, add oil and shallow fry pieces both sides on medium flame. Fry 3-4 pieces don’t over crowd the tawa as each piece needs to be 80% cooked.
4

Now keep aside all pieces, meanwhile curry preparation can be started (avoid add hot pieces into gravy)
5

Now take a wok or sauce pan first add 2 tbsp oil and the 1 tbsp butter or ghee, add chopped onions
6

After frying for 5 minutes add ginger-chilli-garlic paste and fry for 2 more minutes, add cashews Pasternak add 1 tbsp water to avoid cuddling of curd then add rest marination (curd), keep stirring
7

After 4-5 minutes, curd eik release butter, this is the moment you need to add chicken pieces and then add garam masala and kasuri methi. Add salt as per taste and in last add rest white pepper powder.
8

Now cover it with lid and let simmer for 10 minutes. It doesn’t require any garnishing. You can eat with naan or tawa roti.

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Ashish Gupta @cook_24721397

on August 26, 2020 17:56

Navi Mumbai

Ashish just loves to cook and share all learning , hopped between Delhi - Mumbai - Gurgaon and hailed from Kanpur, so tried many local dishes From All Indian regions like northeastern, western, coastal , north and south.Also he loves to travel and always try hands on local food of each city or country.Personally like Indian, Sri Lankan, Middle Eastern, Thai food, French, Vietnamese and ASEAN food.