A clucker full of dahi!

Ingredients  

• ½ kg chicken 
• ¾ litre curd
• 1 tsp red chilli powder
• ½ tsp pepper powder
• 1 tsp ginger-garlic paste
• ½ tsp shahi jeera, whole
• 4 green chilli (slit)
• 3 pinches of kasoori methi

Method

• Marinate the chicken with ¾ litre of curd, 1 tsp red chilli powder, ½ tsp pepper powder, 1 tsp ginger-garlic paste and three pinches of kasoori methi.
• Add slit green chilli and salt to taste.
• Marinate chicken for a minimum of three hours, for best results chicken should be marinated overnight.
• Add marinated chicken to the cooker, add water and cook until chicken is tender and soft. Remove the lid and cook further to get thick gravy. 
• The chicken can be served with either with roti, rice or bread.
• (Optional) 2 tsp oil can be added to the chicken to give more flavour

— As told to Ruth Prarthana