Welcome back to Sunday Supper Sessions, where we take your Sundays from “meh” to mouthwatering with stories, spices, and sumptuous food. Today, we’re diving into the tangy, creamy, and downright irresistible world of Dahi Chicken. This yogurt-marinated marvel is perfect for those lazy Sundays when you want comfort food but also feel like impressing yourself (and maybe your Instagram followers).So grab your apron and a big bowl of curd, and let’s get ready to whip up a dish so delicious, you’ll consider marrying your handi. Let’s dive in!A Little History of Dahi Chicken
If you’ve ever wondered, “Who decided to put chicken in yogurt and call it genius?” let’s take a moment to thank the culinary innovators of the Indian subcontinent. The technique of marinating meat in yogurt has been around for centuries, loved for its tenderizing properties and tangy kick.
While Dahi Chicken doesn’t have the royal backstory of biryanis or kebabs, it’s a rustic dish that shines in its simplicity. With roots in North India, it’s a classic example of how yogurt is more than just a breakfast food—it’s a flavor enhancer, a tenderizer, and, let’s face it, the star of this dish. Over the years, it’s been embraced in kitchens across India, each region adding its unique spin.
Time for the Main Recipe!
Now, let’s get into the good stuff. Here’s how to make Dahi Chicken that’ll have everyone asking, “Did you secretly take a culinary course?”
Dahi Chicken Recipe
1. Step 1: The Marinade (Where the Magic Starts)
- Take 500 grams of chicken (bone-in works best for flavor).
- Marinate it with 1 cup of thick yogurt (preferably hung curd), 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric, 1 teaspoon red chili powder, salt to taste, and a squeeze of lemon juice.
- Let it chill in the fridge for at least 2 hours, or overnight if you’re patient. The yogurt does the double duty of tenderizing the chicken and infusing it with flavor.
2. Step 2: The Base (Aromas That’ll Draw a Crowd)
- Heat 3 tablespoons of oil in a deep pan. Add whole spices—bay leaf, cinnamon stick, cloves, and green cardamoms—and let them sizzle.
-Toss in 2 large onions, thinly sliced, and sauté until golden brown. This step is crucial—don’t rush it unless you’re okay with mediocrity.
3. Step 3: Spice It Up!
- Add 1 tablespoon each of ginger-garlic paste and green chili paste. Cook until the raw smell disappears.
- Stir in 2 medium-sized pureed tomatoes, 1 teaspoon coriander powder, 1 teaspoon cumin powder, and a pinch of garam masala. Let it cook until the oil starts to separate from the masala.
4. Step 4: Marinated Chicken, Meet the Masala
- Add the marinated chicken to the pan, including the yogurt marinade. Stir well to coat the chicken in the spicy goodness.
- Cover and let it cook on low heat for 20–25 minutes, stirring occasionally. Add a splash of water if needed, but remember, the goal is creamy, not watery.
5. Step 5: The Finishing Touch
- Once the chicken is tender and the gravy has thickened, sprinkle fresh coriander leaves and a dash of garam masala for that final aromatic boost.
- Optional: Add a dollop of cream if you’re feeling fancy or want to impress your in-laws.
Serving Suggestions: Don’t Forget the Sides
Dahi Chicken pairs beautifully with steaming hot basmati rice, butter naan, or flaky lachha paratha. Feeling extra indulgent? Add a side of pickled onions or a cucumber raita to balance out the richness.
And there you have it—Dahi Chicken, the creamy curry that turns a lazy Sunday into a culinary masterpiece. Whether you’re eating it straight out of the pan (no judgment) or serving it at a family dinner, this dish is guaranteed to win hearts and appetites.
Join us next time on Sunday Supper Sessions for more recipes, laughs, and food stories that make Sundays the tastiest day of the week.
Don’t forget to follow for regular updates and share your Dahi Chicken pics with us. Until then, keep cooking, keep eating, and keep enjoying the delicious chaos of life!
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