Lasooni Dahi Chicken Curry (लसूनी दही चिकन करी)
Lasooni Dahi Chicken Curry (लसूनी दही चिकन करी)
Ingredients
- 180 g boneless chicken thigh, cut into cubes
- 6-8 garlic cloves
- 2 teaspoons Kashmiri chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- to taste salt
- 1 teaspoon mustard oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 8-10 curry leaves
- 1/2 medium onion, sliced
- 1/2 cup whisked curd, thick curd
- 1 teaspoon fresh cream
- 1 teaspoon kasuri methi, crushed
- as needed coriander leaves, chopped, to finish
Instructions
- 1
Blend the garlic cloves, Kashmiri chili powder, turmeric powder, coriander powder, and salt into a smooth paste.
⏱️ 5 min
- 2
Marinate the cubed boneless chicken thigh with the prepared paste for about 10 minutes, ensuring the chicken is well coated.
⏱️ 5 min
- 3
Heat the mustard oil in a pan over medium heat.
⏱️ 1 min
- 4
Add the mustard seeds, cumin seeds, and curry leaves to the hot oil and let them splutter.
⏱️ 1 min
- 5
Add the sliced onion and sauté for 2-3 minutes until the onions are slightly softened.
⏱️ 3 min
- 6
Add the marinated chicken to the pan. Mix well and cook on medium heat until the chicken begins to release its moisture.
⏱️ 5 min
- 7
Stir in the whisked thick curd, mixing well to combine with the chicken and spices.
⏱️ 2 min
- 8
Cover the pan and continue to cook until the chicken is tender and the oil begins to separate from the curry, which should take approximately 10 minutes of simmering.
⏱️ 10 min
- 9
Reduce the heat. Stir in the crushed kasuri methi, chopped coriander leaves, and fresh cream. Mix everything well to incorporate.
⏱️ 3 min
- 10
Serve the Lasooni Dahi Chicken Curry hot with rice or rotis.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lasooni Dahi Chicken Curry (लसूनी दही चिकन करी)
- 180 g boneless chicken thigh, cut into cubes
- 6-8 garlic cloves
- 2 teaspoons Kashmiri chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- to taste salt
- 1 teaspoon mustard oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 8-10 curry leaves
- 1/2 medium onion, sliced
- 1/2 cup whisked curd, thick curd
- 1 teaspoon fresh cream
- 1 teaspoon kasuri methi, crushed
- as needed coriander leaves, chopped, to finish
Instructions
- 1
Blend the garlic cloves, Kashmiri chili powder, turmeric powder, coriander powder, and salt into a smooth paste.
⏱️ 5 min - 2
Marinate the cubed boneless chicken thigh with the prepared paste for about 10 minutes, ensuring the chicken is well coated.
⏱️ 5 min - 3
Heat the mustard oil in a pan over medium heat.
⏱️ 1 min - 4
Add the mustard seeds, cumin seeds, and curry leaves to the hot oil and let them splutter.
⏱️ 1 min - 5
Add the sliced onion and sauté for 2-3 minutes until the onions are slightly softened.
⏱️ 3 min - 6
Add the marinated chicken to the pan. Mix well and cook on medium heat until the chicken begins to release its moisture.
⏱️ 5 min - 7
Stir in the whisked thick curd, mixing well to combine with the chicken and spices.
⏱️ 2 min - 8
Cover the pan and continue to cook until the chicken is tender and the oil begins to separate from the curry, which should take approximately 10 minutes of simmering.
⏱️ 10 min - 9
Reduce the heat. Stir in the crushed kasuri methi, chopped coriander leaves, and fresh cream. Mix everything well to incorporate.
⏱️ 3 min - 10
Serve the Lasooni Dahi Chicken Curry hot with rice or rotis.
⏱️ 1 min