I’ve been meaning to put this up here for a while, however, I just kept postponing for various reasons.  The other day I promised a friend I would send her the recipe, and by the time I got it all written, I realized the writeup was decent enough for the blog.  So, here goes.

This dahi chicken is kind of comfort food for the entire family.  It is light on the tummy and really easy to make.

Ingredients: (for 2 adults)

  1. Chicken                        – 1/2 kg (boneless)
  2. Potatoes                       – 2 nos. (medium size)
  3. Tomatoes                       – 2 nos. (medium size)
  4. Onions                         – 2 nos. (medium size)
  5. Curd                           – 1 or 1.5 cup
  6. Tej patta (bay leaves)         – 2 or 3 nos.
  7. Badi Ilaichi (cardamom)        – 2 nos.
  8. Dalchini (Cinnamon)            – 2 or 3 sticks
  9. Dried red chilli (saboot)      – 2 nos.
  10. Ginger                         – 1/2 inch ginger
  11. Sugar                          – 1/2 tea spoon
  12. Salt                           – 1 or 2 tea spoon (or according to taste)
  13. Turmeric                       – 1/2 tea spoon
  14. Cooking oil                    – 1 or 2 table spoon (whichever cooking oil you use at home groundnut/soya bean/sunflower oil)


  1. I generally use Godrej boneless chicken as I’m not very confident of buying chicken on my own.  Godrej chicken has neatly cut chicken pieces.
  2. Wash the chicken thoroughly and keep it under running water for couple of minutes.
  3. Marinate the chicken with salt and turmeric for around 8-10min.
  4. Beat the curd slightly so that it becomes smooth and does not show its natural granules.
  5. Peel the onions and potatoes.  Cut the tomatoes, peeled potatoes and onions each in eight pieces.
  6. Crush the ginger slightly or cut it into small pieces.
  7. Crush the badi ilaichi slightly so that you get the aroma in the stew.


  1. Heat the cooking oil in a pressure pan.  Once it is hot, add tej patta, badi ilaichi, dalchini and turn them in oil.  Add the dried red chillies.  You can break the chillies in two halves or more depending on how spicy you want it.
  2. Add potatoes and onions and turn them in oil for a while till they become slightly brown.
  3. Add tomatoes and turn them in oil till they become slightly soft.
  4. Add the marinated chicken and turn everything together.
  5. Sprinkle 1-1.5 tea spoon salt on the mixture.  Remember the chicken has been marinated in salt so accordingly you will need slightly less salt.
  6. Add 1 cup of water and close the pressure pan lid.  We don’t need lot of water as the chicken itself releases water.
  7. Give 3 whistles, the chicken should get cooked with 3 whistles.  If you are sceptical, give 1-2 more whistles, but that would mean you have to increase the water in step 6 by 1/2 cup or so.
  8. After the whistles, let all the steam escape.
  9. Open the pressure pan lid and check that the water has dried up.  If not, reheat on slow flame till the water dries up.  Keep turning the prepared chicken slightly while evaporating excess water.
  10. Let the chicken cool.
  11. When the chicken is just warm, not hot, pour the curd on the prepared ingredients, sprinkle half spoon sugar and nicely mix the curd and the prepared chicken.
  12. The stew/dahi chicken is ready.

Bengali khichadi

November 15, 2009

Ah, well! I know, I know, I know – no one writes down the recipe for khichadi because you are just supposed to know it.  But, the family likes its khichadi exactly the way its recorded here, so you know…!  Yes, we are like this only 🙂
Ingredients: (for 2 adults)

  1. Moong dal (without chilka)     – 3/4 cup
  2. Rice             – 3/4 cup
  3. Tej patta (bay leaves)    – 2 or 3 nos.
  4. Badi Ilaichi (cardamom)    – 2 nos.
  5. Dalchini (Cinnamon)     – 2 or 3 sticks
  6. Jeera (cumin seeds)        – 1/2 tea spoon
  7. Jeera powder        – 1/2 tea spoon
  8. Dried red chilli (saboot)    – 1 no.
  9. Ginger             – 1/2 inch ginger
  10. Potatoes            – 1 medium size
  11. Tomatoes            – 1 or 2 medium size
  12. Ghee/Butter            – 1 tea spoon
  13. Sugar            – 1 or 2 tea spoon
  14. Salt            – 2 tea spoon (or according to taste)
  15. Cooking oil         – 2 or 3 table spoon (whatever cooking oil you use at home – groundnut/soya bean/sunflower oil)

See the number of ingredients themselves required one to put pen to paper or rather needed one to hit some keys!


  1. Even before you wash the moong dal, roast it slightly till it turns light brown.
  2. After the moong dal cools down, wash it thoroughly along with rice.
  3. Crush the ginger and keep it aside
  4. Peel the potato and cut it into four pieces
  5. Chop the tomatoes into 4-8 pieces

Cooking procedure:

  1. Heat 2-3 table spoon cooking oil in a pressure cooker
  2. While you are preparing masala for khichadi, boil around 6/7 cups of water on another gas.
  3. When the oil is heated, add the jeera to the oil.  When the jeera settles down, add the crushed ginger to the oil and turn it till it turns brown.  Add tej patta, slightly crushed badi ilaichi, dal chini, red chilli and turn them in the oil.  Add tomatoes and turn them till they become soft.  Sprinkle the jeera powder on the masala mix.  Add potatoes and slightly fry them.  Add washed rice and moong dal and fry it a bit and mix it with the masala in the pan.  If at any point you feel that the oil is less, you can add a bit of oil, say 1 table spoon.  But, in general you should not see too much oil in the pan.
  4. Pour hot water into this mixture.  Add 2 tea spoon salt, stir the water a bit so that the salt dissolves and close the lid of the pressure cooker.
  5. Initially the gas should be on high flame.  After 2 or 3 whistles, lower the flame and let it cook for 3/4 minutes.  Switch off the flame and let the pressure cooker release the steam completeley.
  6. Open the lid and add a tea spoon of ghee and 1 or 2 spoons of sugar and mix it well with the khichadi.
  7. In general this khichadi should be kept a little wet and it is to be eaten while it is still hot.
  8. The khichadi can be eaten with curd or pickle.  Bengalis like to eat their khichadi with ‘begun bhaja’ or ‘patol bhaja’ or ‘aaloo bhaja’, the recipes for which will be given some other time.