Lasooni Dahi Chicken Curry (लसूनी दही चिकन करी)
Lasooni Dahi Chicken Curry (लसूनी दही चिकन करी)
Ingredients
For the Chicken and Marinade
- 720 g boneless chicken thigh, cut into cubes
- 24 garlic cloves
- 8 teaspoons Kashmiri chili powder
- 2 teaspoons turmeric powder
- 4 teaspoons coriander powder
- to taste salt
For the Curry
- 4 teaspoons mustard oil
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 32-40 curry leaves
- 2 medium onion, sliced
- 2 cups whisked curd, thick curd
For Finishing
- 4 teaspoons fresh cream
- 4 teaspoons kasuri methi, crushed
- as needed coriander leaves, chopped, to finish
Instructions
- 1
In a blender or food processor, combine the garlic cloves, Kashmiri chili powder, turmeric powder, coriander powder, and salt. Blend until a smooth paste is formed.
⏱️ 3 min
- 2
Place the cubed boneless chicken thigh in a bowl. Add the prepared garlic-spice paste and mix well, ensuring all chicken pieces are coated. Marinate for about 10 minutes.
⏱️ 2 min
- 3
Heat the mustard oil in a large pan or pot over medium heat. Once hot, add the mustard seeds, cumin seeds, and curry leaves. Let them splutter for about 30 seconds.
⏱️ 1 min
- 4
Add the sliced onions to the pan and sauté for 2 to 3 minutes, or until they are slightly softened and translucent.
⏱️ 3 min
- 5
Add the marinated chicken to the pan. Cook on medium heat, stirring occasionally, until the chicken starts to release its moisture and changes color, about 5-7 minutes.
⏱️ 7 min
- 6
Pour in the whisked thick curd. Mix well to combine with the chicken and spices. Cover the pan and continue to cook on medium-low heat until the chicken is tender and the oil begins to separate from the curry, about 10-15 minutes. Stir occasionally to prevent sticking.
⏱️ 15 min
- 7
Stir in the crushed kasuri methi and fresh cream. Garnish with chopped coriander leaves.
⏱️ 2 min
- 8
Serve the Lasooni Dahi Chicken Curry hot with rice or rotis.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lasooni Dahi Chicken Curry (लसूनी दही चिकन करी)
For the Chicken and Marinade
- 720 g boneless chicken thigh, cut into cubes
- 24 garlic cloves
- 8 teaspoons Kashmiri chili powder
- 2 teaspoons turmeric powder
- 4 teaspoons coriander powder
- to taste salt
For the Curry
- 4 teaspoons mustard oil
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 32-40 curry leaves
- 2 medium onion, sliced
- 2 cups whisked curd, thick curd
For Finishing
- 4 teaspoons fresh cream
- 4 teaspoons kasuri methi, crushed
- as needed coriander leaves, chopped, to finish
Instructions
- 1
In a blender or food processor, combine the garlic cloves, Kashmiri chili powder, turmeric powder, coriander powder, and salt. Blend until a smooth paste is formed.
⏱️ 3 min - 2
Place the cubed boneless chicken thigh in a bowl. Add the prepared garlic-spice paste and mix well, ensuring all chicken pieces are coated. Marinate for about 10 minutes.
⏱️ 2 min - 3
Heat the mustard oil in a large pan or pot over medium heat. Once hot, add the mustard seeds, cumin seeds, and curry leaves. Let them splutter for about 30 seconds.
⏱️ 1 min - 4
Add the sliced onions to the pan and sauté for 2 to 3 minutes, or until they are slightly softened and translucent.
⏱️ 3 min - 5
Add the marinated chicken to the pan. Cook on medium heat, stirring occasionally, until the chicken starts to release its moisture and changes color, about 5-7 minutes.
⏱️ 7 min - 6
Pour in the whisked thick curd. Mix well to combine with the chicken and spices. Cover the pan and continue to cook on medium-low heat until the chicken is tender and the oil begins to separate from the curry, about 10-15 minutes. Stir occasionally to prevent sticking.
⏱️ 15 min - 7
Stir in the crushed kasuri methi and fresh cream. Garnish with chopped coriander leaves.
⏱️ 2 min - 8
Serve the Lasooni Dahi Chicken Curry hot with rice or rotis.
⏱️ 2 min