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