Ø 1 kg chicken, cut into small pieces with only few bones left in
Ø ½” kg potatoes of small size
Ø 3 medium sized onions
Ø 2 bunches of fresh green coriander leaves
Ø 1” long piece of ginger finely grated
Ø ½ tsp red chilli pwd
Ø A small pinch of black pepper
Ø 1 tblsp garam masala
Ø 6 cloves of garlic
Ø 3 medium sized tomatoes
Ø 1 tblsp a little sour butter-milk (Mattha) or vinegar
Ø 1 tblsp turmeric
Ø 2 tblsp lukewarm water
Ø 4 tblsp pure ghee
Ø Salt to taste
Clean, Scrub and boil potatoes, keeping their skin intact. Peel off skin and halve them lengthwise. Place them in a shallow dish. Mince finely onions, garlic, herbs and ginger together. Mix them with salt, garam masala, chilli powder and stale curd or vinegar. Now take half of this mixture and add potatoes and well-washed pieces of chicken to it. Allow it to settle for about two hours. Now fry the other half of the onion mixture in ghee using a large heavy aluminium saucepan. Add turmeric and soon after put in the sliced tomatoes and fry them for a while longer. Now add to it the seasoned pieces of chicken, mix thoroughly and fry for 5 to 10 mts. Then add 2 cups of lukewarm water, bring to boil, when the gravy appears to thicken, cook on a low flame with the lid off, till the chicken turns tender. The whole process might take less than two hours. Now add to it seasoned potatoes, add a little fresh-curd, carefully mixing it with the chicken. If necessary, add a little more of water and simmer for half an hour. Dahi-chicken taste superb with green peas, fried rice or as it is.
