Chicken Curry in Tangy Yogurt sauce (Dahi Chicken)

INGREDIENTS: 

1. Chicken 500 grams (bone-in pieces, cleaned)
2. Yogurt 1 cup, (whisked)
3. Onions 2 large, thinly sliced
4. Ginger-Garlic Paste 2 tbsp
5. Green Chilis 3-4 slit
6. Turmeric Powder 1/2 tsp
7. Kashmiri Red Chili powder 1 tsp
8. Garam Masala Powder 1/2 tsp
9. Cumin Powder 1 tsp (roasted and ground)
10. Mustard Oil 2-3 tbsp
11. Bay Leaves 1-2
12. Cardamoms 3-4
13. Cloves 3-4
14. Cinnamon Stick 1 small
15. Salt to taste
16. Coriander Leaves 1 tbsp chopped

METHOD:

Serving Size: 4-5

In a mixing bowl, combine chicken with yoghurt, salt, 1 tbsp ginger-garlic paste, turmeric powder, and 1 tbsp mustard oil. Mix well.

Marinate for at least 1 hour or preferably overnight.

Heat the remaining mustard oil in a pan until it just begins to smoke. Lower the heat and temper it with the whole spices. 

Add sliced onions and saute until light golden. Stir in the remaining ginger-garlic paste, red chili powder, and the green chilis.

Add the marinated chicken to the pan. Cover and cook until the chicken is tender and the gravy thickens slightly.

Sprinkle with garam masala and roasted cumin powder, then simmer for 3-4 minutes.

Garnish with chopped coriander leaves and serve alongside steamed rice, tomato chutney, and fried eggplant (begun bhaja).