Steps to Prepare Super Quick Homemade Dahi wala Kukkad Chicken in yoghurt curry base

Dahi wala Kukkad Chicken in yoghurt curry base.

Dahi wala Kukkad Chicken in yoghurt curry base

Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, dahi wala kukkad chicken in yoghurt curry base. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook dahi wala kukkad chicken in yoghurt curry base using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Dahi wala Kukkad Chicken in yoghurt curry base:

{Take 500 gram of chicken big pieces(legs breast and wings).
{Get of For Marination.
{Get 300 gram of thick full cream curd.
{Make ready 1 tsp of white pepper mixed with 5-6 black pepper (fresh coarse grounded).
{Take 1 tsp of kasuri methi.
{Get 1/2 tsp of garam masala.
{Prepare 1 tsp of Jeera /cumin powder.
{Prepare 1/2 tsp of salt.
{Prepare 3 tsp of ginger garlic and green chilli paste.
{Take of For Gravy.
{Take 2 tbsp of light cooking oil.
{Take 1 tbsp of ghee or butter.
{Make ready 1 tbsp of kasuri methi / sundries fenugreek leaves.
{Make ready 10 of cashews soaked in water (to make fine paste).
{Make ready 1/2 tsp of garam masala.
{Get 2 tsp of green chilli ginger garlic paste.
{Prepare of Residual Marination of curd.
{Get 1 tbsp of plain curd.
{Make ready 1 of big onion finely chopped.
{Take of For frying chicken pieces.
{Get as needed of oil.

Instructions to make Dahi wala Kukkad Chicken in yoghurt curry base:

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..
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..
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..
Now keep aside all pieces, meanwhile curry preparation can be started (avoid add hot pieces into gravy).
Now take a wok or sauce pan first add 2 tbsp oil and the 1 tbsp butter or ghee, add chopped onions.
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.
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..
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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