Recipe of Award-winning Dahi wala Kukkad Chicken in yoghurt curry base

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, dahi wala kukkad chicken in yoghurt curry base. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Dahi wala Kukkad Chicken in yoghurt curry base is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Dahi wala Kukkad Chicken in yoghurt curry base is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have 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:

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

Instructions 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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