Chicken Dilbahar Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and cardamom pods. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add tomato puree, coriander powder, cumin powder, and garam masala. Cook until the oil separates from the masala.
• STEP 4.Add the marinated chicken pieces and cook until they are browned on all sides.
• STEP 5.Pour in water, cover the pan, and let the chicken cook on low heat until tender.
• STEP 6.Finally, add cream and kasuri methi (dried fenugreek leaves). Cook for another 2-3 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• For a spicier version, increase the amount of red chili powder or add green chilies.
• You can substitute cream with coconut milk for a dairy-free option.
• To enhance the flavor, dry roast the whole spices before adding them to the dish.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave, adding a splash of water to prevent it from drying out.
• Serve Chicken Dilbahar with naan, roti, or steamed rice for a complete meal.