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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, dahi wala kukkad chicken in yoghurt curry base. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dahi wala Kukkad Chicken in yoghurt curry base is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Dahi wala Kukkad Chicken in yoghurt curry base is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have dahi wala kukkad chicken in yoghurt curry base using 21 ingredients and 8 steps. Here is how you cook it.

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

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

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

1. 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.
2. 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.
3. 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.
4. Now keep aside all pieces, meanwhile curry preparation can be started (avoid add hot pieces into gravy)
5. Now take a wok or sauce pan first add 2 tbsp oil and the 1 tbsp butter or ghee, add chopped onions
6. 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
7. 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.
8. 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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