Cook with Lubna

Ekdum Restaurant Style Secret Recipe | Dilli Ka Famous Dahi Wala Chicken | Creamy Restaurant Style

Ebook purchase link: https://www.cookwithlubna.in #DahiWalaChicken #DelhiStyleChicken #RestaurantStyleChicken #ChickenRecipe #ChickenCurry #IndianChickenRecipe #CookWithLubna #EasyChickenRecipe #DinnerRecipe #ChickenLovers #YogurtChicken #DelhiFood #HomemadeChicken #NonVegRecipe #Foodie Delhi Famous Dahi Wala Chicken (Restaurant Style) – Ingredients For Marination: • 1 kg Chicken • ¼ cup Thick Curd (Dahi) • 1 tsp Salt • 1 tsp White Pepper Powder (or Crushed Black Pepper) • 1 tsp Chaat Masala • 1 tbsp Yellow Chilli Powder (or paste of 6–7 Green Chillies) • 1 tsp Roasted Cumin Powder • 1 tbsp Ginger-Garlic Paste • 1 tbsp Lemon Juice For Cooking: • 2–3 tbsp Oil • ¼ cup Melted Butter (or 100 g Butter) For Creamy Mixture: • ½–¾ cup Fresh Cream • ½ cup Thick Curd • 2 tbsp Reserved Chicken Gravy • ½ tsp Chaat Masala (or to taste) For Garnish: • Fresh Coriander Leaves, finely chopped Optional: • Charcoal smoke (Dhungar) or grill the chicken for a restaurant-style smoky flavor. Delhi Famous Dahi Wala Chicken – Tips • Soak the chicken in water with salt and vinegar for 1 hour, then wash and drain well. This helps make the chicken soft and juicy. • Use thick curd (hung curd) to prevent excess water from releasing. • Marinate for at least 30 minutes. For best results, marinate for 2–4 hours in the refrigerator. • Sear the chicken on high heat first, then cover and cook on low heat. • The chicken and curd will release enough moisture, so add water only if necessary. • Once the chicken is cooked, cook on high heat until all the excess moisture evaporates for a restaurant-style finish. • Reserve 2 tbsp of the chicken gravy and mix it into the cream mixture for extra flavor. • Whisk the curd and cream until smooth and lump-free before adding them to the chicken. • Grill the chicken or give it a charcoal smoke (dhungar) for a smoky restaurant-style flavor. • Pour lightly melted butter over the chicken at the end. Do not overheat the butter, as it can affect the taste. • Taste and adjust the salt before serving. • Serve hot with Roomali Roti, Butter Naan, Tandoori Roti, or Laccha Paratha.