Dahi Masala Karahi Chicken

Name: Dahi Masala Karahi Chicken
Total time: 3000 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 4 Chicken pieces (big); 1 Cup Yoghurt; 4 Cloves Garlic (grated); 2 Ginger (grated) Slice; 1 Tomato (chopped); To Taste Salt; 1/2 Tablespoon Red chilli powder; 1/2 Tablespoon Turmeric powder; 1/2 Tablespoon Coriander powder; 1/2 Tablespoon Cumin powder; 1/2 Tablespoon Cumin seeds; 4 Tablespoons Cooking oil; 1 Sprig Coriander leaves

Brijdeep Kaur @cook_7804687

Södertälje, Sweden

Chicken marinated in yoghurt and spices and fried in light oil. To be accompanied by rice or roti (Indian flat-bread).

Brijdeep Kaur @cook_7804687

Södertälje, Sweden

Chicken marinated in yoghurt and spices and fried in light oil. To be accompanied by rice or roti (Indian flat-bread).

Saved

Ingredients

50 mins

2-serving

4Chicken pieces (big)
1 CupYoghurt
4 ClovesGarlic (grated)
2Ginger (grated) Slice
1Tomato (chopped)
To TasteSalt
1/2 TablespoonRed chilli powder
1/2 TablespoonTurmeric powder
1/2 TablespoonCoriander powder
1/2 TablespoonCumin powder
1/2 TablespoonCumin seeds
4 TablespoonsCooking oil
1 SprigCoriander leaves

Saved

Steps

50 mins

1

Wash the chicken pieces thoroughly and keep aside.
2

Mix together salt, red chilli powder, turmeric powder, coriander powder and cumin powder. Rub half of this spice powder on the chicken pieces and keep it on a dish to marinate.
3

Mix ginger and garlic with the yoghurt and mix well. Add the other half of the spices and mix well. Pour this mixture over the chicken pieces and let it marinate for not less than an hour (maximum 4 hours).
4

Heat oil in a wok (kadhai) and add cumin seeds when hot. Add marinated chicken with the whole mixture to the wok and stir well. Cook the chicken on high heat for about 5 minutes, stirring the chicken continuously, so it doesn't stick on the base.
5

Now lower the flame and add half a cup of water (more if you want more curry and a thinner version). Stir very well and cover the wok and let the chicken cook for 20 minutes. Keep checking and turning the chicken to avoid burning.
6

Remove the lid after 20 minutes and open cook it for another 5 minutes. Turn off the heat, garnish with fresh coriander leaves and serve hot with rice or roti.