Dahi Shimla Mirch Chicken Curry
Dahi Shimla Mirch Chicken Curry
Ingredients
For the Chicken Marination
- 500 g boneless chicken thighs, cut into bite-sized cubes
- 1 1/2 teaspoons ginger-garlic paste
- 3/4 teaspoon turmeric powder
- 1 1/2 teaspoons red chilli powder
- 1 1/2 teaspoons coriander powder
- to taste salt
For the Onion-Capsicum Mixture & Cooking
- 150 g onion, thinly sliced (about 1 1/2 cups)
- 150 g capsicum, thinly sliced (about 1 1/2 cups)
- 20 g roasted peanuts, crushed (2 tablespoons)
- 1 teaspoon Kashmiri chilli powder
- 1/3 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 1/2 teaspoons kasuri methi, crushed
- to taste salt
- 1/2 tablespoon mustard oil
For Finishing
- 240 g thick high-protein curd / Greek yogurt, whisked (1 cup + 2 tablespoons)
- 1/2 teaspoon honey, optional
- 1/2 teaspoon chaat masala
For Garnish
- 2 tablespoons coriander leaves, chopped
- 1-2 green chillies, finely chopped
- 1 tablespoon crushed peanuts, extra
Instructions
- 1
In a bowl, combine the boneless chicken thighs, ginger-garlic paste, 3/4 teaspoon turmeric powder, red chilli powder, coriander powder, and salt. Mix well to ensure the chicken is evenly coated. Let it marinate for about 10 minutes.
⏱️ 10 min
- 2
In a separate bowl, combine the thinly sliced onion, thinly sliced capsicum, 20 grams of crushed roasted peanuts, Kashmiri chilli powder, 1/3 teaspoon turmeric powder, garam masala, crushed kasuri methi, and salt. Toss well to combine all ingredients. Let this mixture rest for 5 minutes.
⏱️ 5 min
- 3
Heat the mustard oil in a kadhai or large pan over medium-high heat until hot.
⏱️ 1 min
- 4
Add the marinated chicken to the hot kadhai. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and almost cooked through.
⏱️ 7 min
- 5
Add the onion-capsicum mixture to the kadhai with the chicken. Continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly but still retain some crunch.
⏱️ 5 min
- 6
Remove the kadhai from the heat. Stir in the whisked thick high-protein curd or Greek yogurt, optional honey, and chaat masala until well combined.
⏱️ 2 min
- 7
Garnish the curry with finely chopped green chillies, chopped coriander leaves, and extra crushed peanuts.
⏱️ 1 min
- 8
Serve immediately with soft roti or paratha and enjoy.
Kitchen Tools
Nutrition Facts (per serving)
Dahi Shimla Mirch Chicken Curry
For the Chicken Marination
- 500 g boneless chicken thighs, cut into bite-sized cubes
- 1 1/2 teaspoons ginger-garlic paste
- 3/4 teaspoon turmeric powder
- 1 1/2 teaspoons red chilli powder
- 1 1/2 teaspoons coriander powder
- to taste salt
For the Onion-Capsicum Mixture & Cooking
- 150 g onion, thinly sliced (about 1 1/2 cups)
- 150 g capsicum, thinly sliced (about 1 1/2 cups)
- 20 g roasted peanuts, crushed (2 tablespoons)
- 1 teaspoon Kashmiri chilli powder
- 1/3 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 1/2 teaspoons kasuri methi, crushed
- to taste salt
- 1/2 tablespoon mustard oil
For Finishing
- 240 g thick high-protein curd / Greek yogurt, whisked (1 cup + 2 tablespoons)
- 1/2 teaspoon honey, optional
- 1/2 teaspoon chaat masala
For Garnish
- 2 tablespoons coriander leaves, chopped
- 1-2 green chillies, finely chopped
- 1 tablespoon crushed peanuts, extra
Instructions
- 1
In a bowl, combine the boneless chicken thighs, ginger-garlic paste, 3/4 teaspoon turmeric powder, red chilli powder, coriander powder, and salt. Mix well to ensure the chicken is evenly coated. Let it marinate for about 10 minutes.
⏱️ 10 min - 2
In a separate bowl, combine the thinly sliced onion, thinly sliced capsicum, 20 grams of crushed roasted peanuts, Kashmiri chilli powder, 1/3 teaspoon turmeric powder, garam masala, crushed kasuri methi, and salt. Toss well to combine all ingredients. Let this mixture rest for 5 minutes.
⏱️ 5 min - 3
Heat the mustard oil in a kadhai or large pan over medium-high heat until hot.
⏱️ 1 min - 4
Add the marinated chicken to the hot kadhai. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and almost cooked through.
⏱️ 7 min - 5
Add the onion-capsicum mixture to the kadhai with the chicken. Continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly but still retain some crunch.
⏱️ 5 min - 6
Remove the kadhai from the heat. Stir in the whisked thick high-protein curd or Greek yogurt, optional honey, and chaat masala until well combined.
⏱️ 2 min - 7
Garnish the curry with finely chopped green chillies, chopped coriander leaves, and extra crushed peanuts.
⏱️ 1 min - 8
Serve immediately with soft roti or paratha and enjoy.