Dahi Chicken

This has to be the easiest chicken dish I’ve ever made. The thing about this dish is that you can add as much or as little too make it taste as per your preference. Some like it richer, some like it simpler. As for me, I belong to neither category, since I whipped this cheaper version of the original Dahi Chicken out of whatever that was left in my refrigerator. Don’t worry, I’ll upload the complicated version soon. This versatile chicken dish can be made to cook ahead…only if you have enough time.

Ingredients :

1) 2 chicken breasts (I used boneless)

2) 100 gms natural curd (dahi)

3) 1 teaspoon red chili powder (not heaped though)

4) 1 teaspoon garlic paste (heaped)

5) 1 teaspoon ginger paste (heaped)

6) 2 pinches of mango powder (aamchoor)

7) salt to taste

And Now :

Coat the chicken with all the ingredients. Put in a bowl and cover it. Marinate in the refrigerator for about two hours (if you have time, that is….I didn’t, as usual so I just let it be for only about ten minutes…but yes, it tastes ten times better if its more than an hour at least).

Heat about two tablespoons of oil in a skillet. Pour the marinated chicken in. Add a teeny-weeny bit of water….I put in about half a cup. Cover it and cook until you can put a fork easily through the chicken. Cook it for some more time till most of the water evaporates. Serve hot with boiled rice.

Do Try This for Sure :

In a slightly more complicated version, you could chop a big onion and fry it in the oil till golden brown, before adding the chicken. And also add a sprinkle of coriander (dhania) leaves before taking it off the oven.