Chicken dahiwala [Roni Mazumdar] from The Immigrant Cookbook: Recipes That Make America Great (page 124) by Leyla Moushabeck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on March 25, 2018

    Delicious. I made some minor adjustments but refrained from reducing the oil (like I often do) and I am glad I didn't. This would have tasted too thin without the fat. My adjustments: reduced the cayenne to 1/2 tsp because mine is potent. This was still very spicy. Also reduced turmeric to 1/2 teaspoon. I only had 1 pound a chicken on hand so after seeing that this was meant for three pounds of chicken (wow!) I decided to bulk it out with a can of chickpeas. (I won't count this as an alteration since the author specifically suggests swapping out the protein!) I am sometimes scared of yogurt in sauces because anything that tastes too milky will put me off, but I stuck to the recipe and the yogurt was just right. It added body to the sauce without screaming "dairy". Recommend using a homemade garam masala (cleaner taste and no chili.) If not possible, definitely reduce the cayenne. The end result was spectacular. Highly recommended!

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