Curd chicken dry is a dish prepared by marinating chicken with thick curd or yogurt, it is also known as dahi chicken Dahi means’ thick curd’ and murgh means ‘chicken’..chicken prepared in thick curd with spices is dahi murgi..its a typical recipe, easy to prepare, it tastes awesome, can be served with rice dishes, also can be a side for roti’s, parathas, kulcha, parotta..
Preparation time – 15 min
Marination time – 2 hrs
Cooking time – 15 min
Serves – 4
For marination –
Chicken – 1 kg cut into medium pieces
Curd – 1 1/2 cup
Turmeric powder – 1 tsp
Chilly powder – 2 tsp
Lemon juice – 1 tsp
For Tempering cooked chicken –
Onion – 2 medium chopped finely
Green chilies – 3 to 4 chopped
Curry leaves – 4 springs
Ginger garlic paste – 1 tbs.
Garam masala powder – 1/2 tsp (optional)
Coriander – for garnishing
Oil to fry – 3 tbs
Procedure to make or to prepare curd chicken dry –
Clean and rinse chicken, drain the water in it. marinate chicken pieces with red chilli powder, turmeric powder, thick curds or yogurt,lemon juice and salt for 2 hours.
Add marinated chicken into a pan and cook in a medium flame. Cook the chicken until it is done, close the lid and cook in a medium flame.
In the mean time heat 3 tbs of oil in a pan, when it is hot add ginger garlic paste, saute for a while till you get a fresh aroma, add chopped onion , fry till golden brown add chopped green chilies, curry leaves saute together add gram masala, toss it and turn off the flame.
When chicken becomes dry, and cooked (check and ensure chicken is done)
Add fried ingredients/mixture into cooked chicken and toss properly.
Remove it from the flame, transfer the dish to a serving plate. Garnish it with chopped coriander.
Serve hot and enjoy! as an appetizer or as a side dish with roti’s or with rice.