Wednesday, February 11, 2015

Dhai Chicken / Chicken cooked in Yogurt gravy



This is the chicken gravy that is used in Malabar Chicken Biriyani . You can layer this curry with Ghee rice and have it as Biriyani or serve it as a side dish.The Dhai makes the chicken really tender and moist.
















Ingredients :

  1. Bone in Chicken - 1/2 kg 
  2. Thick yogurt /Curd - 1 cup
  3. Onion - 2  medium sliced 
  4. Ginger -1 inch piece
  5. Garlic - 8 cloves
  6. Green chilies - 6 
  7. Cashew nuts - 5
  8. Corriander leaves - 1/2 cup chopped
  9. Mint leaves - 10 leaves 
  10. Tomato - 1 quartered
  11. Ghee - 2 tbsp
  12. Salt - to taste
  13. Garam Masala - 1/2 tsp
Method:

Wash and dry the chicken pieces .Add the curd and enough salt to taste and keep the chicken aside for 2-3 hours in the refrigerator.
Grind the cashew to coarse paste and keep aside.
Make a coarse paste of ginger and garlic. Add the green chillies and pulse once to break up the green chillies.
Add Ghee to a frying pan and add in the onions and fry until its starts to turn slightly brown.
Add in the ginger,garlic,green chilly mix and stiryfry until raw smell is gone.
Add the chicken and curd mixture and mix well.
Cover and cook the chicken in its own juices + curd mix until its cooked (about 15-20 minutes)
add the ground Cashew paste, Quartered Tomatoes and chopped corriander and mint leaves and mix well.Sprinkle the garam masala and mix.
Cook for a minute , taste for salt , spice, sourness. Adjust as necessary .
Serve with Ghee rice.

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