Dahi ma Marghi, Rotli and Kachumber Salad

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces with 2 tablespoons of the whisked curd, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover and set aside to marinate for at least 20 minutes at room temperature.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
   • Add the finely chopped onions and cook, stirring occasionally, for 8-10 minutes until they are soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
3. 3

   Build the Masala and Cook Chicken

   • Add the chopped tomato and cook for 4-5 minutes, mashing it with your spoon, until it turns soft and pulpy.
   • Add the ground spices: remaining turmeric powder, red chilli powder, coriander powder, and cumin powder. Stir and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
   • Add the marinated chicken to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is seared and changes color on all sides.
4. 4

   Incorporate Yogurt and Simmer

   • Reduce the heat to the absolute lowest setting. This is a critical step to prevent the curd from curdling.
   • Slowly pour in the remaining whisked curd, stirring continuously and vigorously until it is fully incorporated into the masala.
   • Once the curd is mixed in smoothly, add the remaining salt, sugar, and 1/2 cup of warm water. Stir well to combine.
   • Increase the heat to medium-low and bring the curry to a gentle simmer. Do not boil rapidly.
   • Cover the pan and let it cook for 15-20 minutes, or until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.
5. 5

   Garnish and Serve

   • Turn off the heat and stir in the garam masala powder.
   • Garnish generously with freshly chopped coriander leaves.
   • Let the curry rest, covered, for 5-10 minutes to allow the flavors to meld.
   • Serve hot with Parsi rotli (chapatis), naan, or steamed basmati rice.