Dahi Shimla Mirch Chicken Curry

Nutrition values are AI-estimated based on ingredients.

• 500 g boneless chicken thighs, cut into bite-sized cubes
• 1½ tsp ginger–garlic paste
• ¾ tsp turmeric powder
• 1½ tsp red chilli powder
• 1½ tsp coriander powder
• Salt, to taste
• 150 g onion, thinly sliced (about 1½ cups)
• 150 g capsicum, thinly sliced (about 1½ cups)
• 20 g roasted peanuts, crushed (2 tbsp)
• 1 tsp Kashmiri chilli powder
• 1/3 tsp turmeric powder
• 1 tsp garam masala
• 1½ tsp kasuri methi, crushed
• ½ tbsp mustard oil
• 240 g thick high-protein curd / Greek yogurt (1 cup + 2 tbsp)
• ½ tsp honey (optional)
• ½ tsp chaat masala
• 2 tbsp chopped coriander leaves
• 1–2 green chillies, finely chopped
• 1 tbsp extra crushed peanuts

1. 1In a bowl, mix chicken thighs, ginger-garlic paste, turmeric, chilli powder, coriander powder, and salt, then let it marinate for about 10 minutes.
2. 2In another bowl, combine onion, capsicum, crushed peanuts, chilli powder, turmeric powder, garam masala, kasuri methi, and salt, mixing thoroughly until coated.
3. 3Heat mustard oil in a kadai (wok), add the marinated chicken pieces, and cook on high heat for 8-10 minutes, stirring occasionally, until golden brown and seared.
4. 4Add the pre-mixed onion and bell pepper mixture to the kadai, then continuously stir and cook on a high flame for 3-4 minutes until vegetables are slightly tender-crisp.
5. 5Turn off the heat, pour whisked curd over the mixture, add chaat masala and honey, and gently mix to combine.
6. 6Garnish the Dahi Shimla Mirch Chicken Curry with chopped green chilies, coriander leaves, and extra crushed peanuts, then serve hot with flatbread.

These instructions are our analysis of the original video. Watch on YouTube →