Curd chicken curry / Doi chicken / Dahi chicken

Adding curd to meat or chicken is very common in many cuisines. Curd chicken curry/ Doi chicken/ Dahi chicken is a simple chicken curry recipe cooked with curd. The tangy flavour of curd makes the gravy very unique and delicious. This is usually served as a main course . The tangy, spicy and creamy flavourful curd chicken curry recipe can be best enjoyed with roti , naan or pulao. As tangy curd is used in this recipe so it is preferred to use more red chilli powder to decrease the tangy flavour of curd.

Curd chicken curry / Doi chicken :

INGREDIENTS:
• 350 gms of chicken
• 1/2 cup hung curd
• 1/2 tbsp ginger garlic paste
• 1 big potato (optional)
• 2 onions finely chopped
• 1/3 tbsp cumin powder
•1/3 tbsp coriander powder
• 1 tbsp red chilli powder
• 1/3 tbsp garam masala
• 1 small piece of cinnamon
• 2 cardamons
• 2 cloves
• 2-3 tsp oil
• salt taste

METHOD:

In a bowl take hung curd . Add turmeric powder, red chilli powder, cumin powder, coriander powder. Beat properly. Keep aside.

Peel potato and make 4-5 pieces.

Cut chicken into pieces. Wash under running water. Keep aside.

In a pan heat oil. Add cinnamon stick, cardamoms and cloves . When crackling add ginger garlic paste and chopped onions. Fry till translucent.

Add chicken pieces. Fry for 2-3 minutes.

Add Potatoes and again fry and cook until oil separates.

Add salt.

Now add the beaten curd. Mix well and in low heat cook until chicken and potato pieces cooked well. Add some water .

5 minutes before removing from heat add garam masala.

Now the curd chicken curry is ready to serve.

Enjoy!

Comments

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour. It turns red only when ripened. This ripened ghost chilli in the first bite gives an intense sweet chilli flavor. The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting. But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly. She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice. Today I m…

Instant Green Chilli Pickle in Mustard Recipe

Hey! I'm back again with another Green chilli pickle. Hope you are not bored with my continuous pickle recipes. Summer is meant for pickling and I have still many pickles to made in my mind. Hope you liked my previous green chilli pickle recipe. Today I'm going to share an instant green chilli pickle recipe which you can serve to your guests instantly after making. This green chilli pickle is very easy to prepare. The taste of this pickle is hot and sour. This is similar to the chilli chutney that is usually served in marriage parties. I'm using medium hot Indian variety of green chillies for making this Instant pickle. Green chillies are dipped into the mustard seeds' paste and the use of vinegar makes the pickle sour to taste. You can serve this pickle with rice or roti (Indian bread) as a side dish, but I like to have this pickle with fritters (pakoras) too.

Instant Green Chilli Pickle in Mustard Recipe
📎Course : Pickle 📎Cuisine : Indian
🔪Preparation Time : 2…

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc.

Chutney recipes are very easy to prepare. Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea.

Peanut and Curry Leaves Chutney 📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…

Simple Pizza base Recipe made on Tawa (অভেন ব্যৱহাৰ নকৰাকৈ বনোৱা পিজ্জা বেচ)

Pizza base is a flat shaped bread. You can buy pizza base from the store but making pizza base at home is not that tough one. I made simple pizza base today on tawa. I'm thinking of making pizza in the evening using these pizza bases, the recipe of which I'll share later. Today I'm going to share simple pizza base recipe made without using oven.

Simple Pizza base Recipe made on Tawa ( অসমীয়াত ৰেচিপি তলত পাব)

📎Course : Main Course 📎Cuisine : World 🔪Preparation Time : 15 minutes ♨Cooking Time : 20 minutes 🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:

2 cups maida (all purpose flour) ( 2 কাপ মইদা)1 teaspoon yeast ( 1 চাহ চামুচ ইষ্ট)1/2 teaspoon salt (1/2 চাহ চামুচ নিমখ)1 teaspoon sugar (1 চাহ চামুচ চেনি)2 tablespoons semolina (2 চামুচ চেমলিনা)1 tablespoon olive oil / vegetable oil (1 চামুচ তেল)1 cup lukewarm water (or as required) (1 কাপ কুহুমীয়া গৰম পানী)
METHOD:
In a bowl take maida, yeast, salt, sugar, semolina and oil. Mix well. Add lukewarm water and make a soft dough. …

Fish Egg Bhurji | Scrambled Fish Egg and Bamboo shoots

My blog has completed 3 years of its blogging journey this August, but the blog still needs to grow and I have still need to learn many things. This is the first post of the 4th year of my blogging journey and it is about a simple recipe of scrambled fish egg or fish egg bhurji . I made this recipe little special by adding "khorisa"- grated and fermented bamboo shoots.

Fish usually lay eggs during monsoon season. Therefore there is a ban on fishing during monsoon in local rivers and ponds in Assam so that the local fishes do not get extinguished. The exported fish and fish from the fisheries are available in the market and fish roe or fish eggs are also widely available during the season. It is usually served as fritters, or as deep fried or shallow fried. Making scrambled fish eggs is very easy and it tastes very yummy.

Monsoon is also the season for bamboo shoots. During this season the raw bamboo shoots are widely available and therefore we preserve it in bottles for ferme…

Rumi's Kitchen

Search This Blog