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We hope you got insight from reading it, now let’s go back to dahi wala kukkad chicken in yoghurt curry base recipe. You can cook dahi wala kukkad chicken in yoghurt curry base using 21 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Dahi wala Kukkad Chicken in yoghurt curry base:
- Take chicken big pieces(legs breast and wings)
- Get For Marination
- Prepare thick full cream curd
- You need white pepper mixed with 5-6 black pepper (fresh coarse grounded)
- Provide kasuri methi
- Provide garam masala
- Take Jeera /cumin powder
- Use salt
- You need ginger garlic and green chilli paste
- Prepare For Gravy
- Provide light cooking oil
- Provide ghee or butter
- Prepare kasuri methi / sundries fenugreek leaves
- Take cashews soaked in water (to make fine paste)
- Provide garam masala
- You need green chilli ginger garlic paste
- Take Residual Marination of curd
- Prepare plain curd
- Use big onion finely chopped
- Provide For frying chicken pieces
- You need oil
Steps 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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