PUNJABI KADHI INSPIRED ONE-POT CHICKEN (with dairy free option)
One of my all time, tastes-and-smells-of-home favourites is kadhi. It’s a yoghurt based spiced soup that is just absolutely sublime. This chicken dish is inspired by the flavour sensations of the kadhi, but with my own twist 😉
This may seem like a lot of ingredients and steps, but it’s actually rather simple and doesn’t require lots of fuss or involvement from you. It’s just a lot of marinating, stirring, and then waiting !
Recipe for Kadhi-Style Chicken Dish
What you need
12 chicken pieces
1 cup yoghurt (Greek or double cream) or coconut cream for dairy free
1 tbsp ground coriander (dhania)
1 tbsp ground cumin (jeera)
1 tbsp turmeric powder
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
2 tbsp butter/ghee
1 onion, sliced
1 tbsp ginger & garlic paste
3-4 small potatoes, quartered (optional)
1 tbsp chopped fresh mint
1 tomato, chopped
Fresh coriander to garnish
*Optional: add 1 tbsp chilli powder and 2-3 fresh green chillies for a hot and spicy version! This one was made to be kid friendly 😉 If you want heat with this one, per serving, just sprinkle with cayenne pepper as you plate up!
What you need to do
1. Marinate the chicken in the yoghurt and spices for about 2-3 hours, or overnight.
3. Add chicken and cook until browned slightly.
5. Add the chopped tomato, give it all a good stir. Cook (covered) until the chicken is cooked through, and the tomato has softened. If you prefer a thicker gravy/sauce, summer uncovered until the sauce is reduced as desired.
6. Garnish with fresh coriander and done!
Serve with cauli rice, Paleo dosa or roti.
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