(Yogurt Chicken, Dahi Chicken, Curd Chicken, Spicy Chicken in Yogurt Sauce)

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                 Chicken cooked in yogurt imparts a unique flavour to the curry. The combination of yogurt, pepper powder and fresh curry leaves gives a very nice aroma and flavour. This gravy can be had with plain white rice, biriyani or pulao or with any roti varieties.
 
Ingredients
Chicken - 1 kg (app. 2 lbs)
Yogurt - 1 cup (beaten)
Onion - 1 big/ 2 small (finely chopped)
Ginger garlic Paste - 1 tblsp
Green Chillies - 1 or 2
Tomatoes - 3 (finely chopped/ pureed)
Assorted Whole Garam Masala - (1 cinnamon, 1 bay leaf, 3 cloves etc)
Cumin seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Chilly Powder - 1 tsp (or to taste)
Pepper Powder - 1 tblsp
Garam Masala Powder - 1 tsp
Salt - to taste
Cilantro - 1/4 bunch (finely chopped)
Curry Leaves - for garnish
Oil – 2 tblsp
Method 
1. Marinate the chicken with the yogurt and all the dry masala powders
(chilly powder, garam masala, turmeric powder and pepper powder)
2. Heat oil in a pan and fry the whole garam masala and cumin seeds.
3. Add the onions and cook till it turns nice and golden brown.
4. Add the ginger garlic paste and fry for 1 minute.
5. Add the tomatoes and cook till the oil seperates. Tomatoes are not traditionally added in this recipe. It can be added or not depending on individual taste.
6. Add the marinated chicken to this and bring everything to a boil. Add water if you want a thinner gravy.
7. Cover and cook for 10-15 minutes stirring occasionally.
8. Mix in the finely chopped corriander leaves.
9. Finally garnish with fresh curry leaves and split green chillies and serve with rice or roti.