Dahi-wali Chicken Curry

Dahi-wali Chicken Curry Recipe: A Flavorful Indian Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Dahi-wali Chicken Curry is a delicious and creamy chicken curry dish that is made with yogurt as the main ingredient. This dish is popular in Indian cuisine and is known for its rich and flavorful taste.

History

Dahi-wali Chicken Curry has its roots in Indian cuisine, where yogurt is commonly used in cooking to add a creamy texture and tangy flavor to dishes. This recipe has been passed down through generations and is a favorite among many households.

Ingredients

1 kg chicken, cut into medium-sized pieces
0.5 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
0.5 tsp red chili powder
0.25 tsp turmeric powder
1 tsp coriander powder
0.5 tsp garam masala
1.5 tbsp fresh chopped coriander leaves
2 tbsp cooking oil

How to prepare

Heat oil in a pan and add cumin seeds. When the cumin seeds start to sizzle, add ginger, garlic, and green chilies. Fry for a few seconds until fragrant.
Add onions and cook until they turn slightly brown. Add chili powder, coriander powder, and turmeric powder, and fry for 1 minute.
Add tomatoes and cook until they start to soften and form the gravy base. Add yogurt and cook for 2 minutes.
Add chicken and salt. Cover and cook for about 15 – 20 minutes on medium heat until the chicken is tender.
Add chopped coriander leaves and sprinkle garam masala as garnish.

Variations

Add vegetables such as bell peppers or potatoes to the curry for added texture and flavor.
Use coconut milk instead of yogurt for a dairy-free version of the dish.

Cooking Tips & Tricks

Marinating the chicken in yogurt before cooking can help tenderize the meat and infuse it with flavor.

- Adjust the amount of chili powder and green chilies according to your spice preference.

- Be sure to cook the onions and tomatoes until they are soft and well-cooked to create a flavorful base for the curry.

Serving Suggestions

Serve Dahi-wali Chicken Curry with steamed rice or naan bread for a complete and satisfying meal.

Cooking Techniques

Use a heavy-bottomed pan to cook the curry slowly and evenly.

- Stir the curry occasionally to prevent it from sticking to the bottom of the pan.

Ingredient Substitutions

You can use boneless chicken pieces instead of bone-in chicken for a quicker cooking time.

- Substitute Greek yogurt for regular yogurt for a thicker and creamier curry.

Make Ahead Tips

You can marinate the chicken in yogurt and spices ahead of time and refrigerate it for a few hours to enhance the flavor.

Presentation Ideas

Garnish the Dahi-wali Chicken Curry with fresh coriander leaves and a dollop of yogurt before serving for a beautiful presentation.

Pairing Recommendations

Pair this dish with a side of cucumber raita or a fresh salad to balance out the richness of the curry.

Storage and Reheating Instructions

Store any leftover curry in an airtight container in the refrigerator for up to 2 days.

- Reheat the curry in a pan on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, Iron, and Calcium.

Alergens

This recipe contains dairy (yogurt) and may not be suitable for those with dairy allergies.

Summary

Dahi-wali Chicken Curry is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Dahi-wali Chicken Curry is a flavorful and creamy dish that is perfect for a comforting meal. With the right balance of spices and yogurt, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I had been invited to a friend's house for lunch. As soon as I walked in, the aroma of spices and herbs filled the air, making my mouth water in anticipation.

My friend's mother, Mrs. Sharma, was in the kitchen, stirring a pot of bubbling curry. She looked up and smiled at me, her eyes twinkling with mischief. "Come, come, Sit down and I will teach you how to make my special Dahi-wali Chicken Curry," she said, patting the seat next to her.

I eagerly sat down and watched as Mrs. Sharma deftly added yogurt, ginger, garlic, and a blend of spices to the pot. The rich aroma that wafted from the pot was intoxicating, and I couldn't wait to taste the finished dish.

As Mrs. Sharma stirred the curry, she began to tell me the story of how she had learned to make this recipe. She had grown up in a small village in northern India, where her mother and grandmother were renowned for their culinary skills. Mrs. Sharma had spent hours watching them cook, absorbing their techniques and flavors.

But it wasn't until she got married and moved to the city that she truly began to experiment with cooking on her own. She would spend hours in the kitchen, trying out different recipes and flavors, determined to create something that was uniquely her own.

One day, while browsing through an old cookbook, she came across a recipe for Dahi-wali Chicken Curry. Intrigued by the combination of yogurt and spices, she decided to give it a try. The first attempt was a disaster, with the curry turning out too watery and bland. But Mrs. Sharma was undeterred. She made adjustments to the recipe, adding more spices and reducing the yogurt, until she finally perfected it.

As she shared her story with me, I could see the passion and love she had for cooking shining through. Mrs. Sharma explained that cooking was not just about following a recipe, but about infusing it with your own personality and creativity.

After the curry had simmered for a while, Mrs. Sharma added the marinated chicken pieces and let them cook until tender. The fragrant aroma that filled the kitchen was enough to make my stomach growl with hunger.

Finally, the curry was ready, and Mrs. Sharma served it with steamed rice and fresh naan. The first bite was a revelation – the tender chicken, bathed in a creamy, tangy sauce, was a symphony of flavors that danced on my taste buds.

As I savored every mouthful, Mrs. Sharma smiled at me, her eyes twinkling with satisfaction. "Now you know the secret to making Dahi-wali Chicken Curry," she said. "Remember, cooking is not just about following a recipe, but about putting your heart and soul into every dish you make."

And with those words, Mrs. Sharma had passed on not just a recipe, but a legacy of love, passion, and creativity in the kitchen. I knew that I would carry her teachings with me always, as I continued to explore the world of cooking and create dishes that were uniquely my own.