Weeknight Dahi Chicken (Chicken with Yogurt Curry) Recipe
A deeply flavored, slow-cooked chicken recipe that works well for a dinner party as well as a weeknight staple.
Equipment
- 1 Heavy-bottomed pot
Ingredients
Spice Blend
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- ½ teaspoon fennel seeds
- 6 mild dried red chiles
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
Yogurt Sauce
- ½ cup full-fat yogurt lightly whisked
- 1 ½ teaspoon crushed garlic
- 1 ½ teaspoon crushed ginger
- 1 ¼ teaspoon salt or to taste
- ½ kilogram (about 1 pound and 1 ounce) chicken with-bone, preferably thighs, cut in medium-sized pieces
- ⅓ cup vegetable oil
Instructions
- Roast the spice blend in a small frying or saucepan over low heat for roughly 2 minutes or until fragrant. Remove from heat and let it come to room temperature. Transfer to a spice grinder and pulse until coarsely ground.
- Add yogurt, salt and garlic and ginger paste to a large bowl, and whisk until well-mixed. Fold in the freshly ground masala, and mix well. Add chicken to the yogurt marinade, and coat it well. Refrigerate for a minimum of 1 hour and up to overnight. When ready to cook, remove from the fridge, and let the chicken come to room temperature.
- In a heavy-bottomed pot, heat oil over medium heat. Once it begins to shimmer, add the chicken with the yogurt marinade. Bring heat to low, and cover with a tight fitting lid. Let the chicken cook on low heat for 35 to 45 minutes, depending on the thickness of the pieces, moving them occasionally with a spatula to make sure they don't stick to the bottom of the pan. Once the chicken is cooked through and tender, remove from heat and serve.