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Looking for a delicious chicken curry? You are at the right place. Not only is this Dahi chicken recipe (yogurt chicken) delicious, it is bursting with flavors. This is one of the easiest chicken curries. The unique flavor of this curry comes from yogurt and Kasuri methi. The recipe is with step by step photos and tips. Follow each step for the best result.
Dahi chicken also called dahi murgh/dahi wala murgh basically means curd chicken or yogurt chicken. Where 'dahi' is the Hindi name of curd/yogurt and 'murgh' is chicken. It is a must on the menu of every Indian restaurant serving nonvegetarian dishes.
Serving Suggestions
Dahi chicken recipe tastes best when served with rice, pulao, biriyani, roti, paratha or naan. I love to have this with plain steamed basmati rice and Indian kachumber salad.
Ingredients You Will Need
- Chicken: Chicken pieces with bone-in tastes best in curries. Especially the leg pieces. The bones enhance the flavor of the gravy. I love chicken with skin. Hence I have used that. To lessen the fat you could skip that.
- Curd: Fresh curd or yogurt
- Spices powder: Cumin powder, Black pepper powder, Garam masala powder (homemade or store-bought whatever available), Turmeric powder
- Oil: I have used sunflower oil here. Butter or desi ghee/clarified butter could be used.
- Kasuri methi powder: For Kasuri methi powder, dry roast the Kasuri methi over a pan for a minute. Then crush with your hand to make a powder.
- Others: Ginger-garlic paste, fresh green chilies, cashew paste, fresh coriander leaves, and salt.
Preparations Step by Step
- To Marinate the Chicken, take curd in a large bowl.(Photo-1)
- Add ginger-garlic paste followed by cumin powder, black pepper powder, garam masala powder, turmeric powder, salt, and green chili paste if adding. Whisk it well.(Photo-2 to 9)
- Add chicken pieces.(Photo-10)
- Mix well and keep aside for 30 minutes.(Photo-11)
- To make dahi chicken, heat a pan. Once the pan is heated enough, add oil/butter.(Photo-12)
- Add chopped onions. Saute until the onion turns soft. (Photo-13 and 14)
- Add the marinated chicken. Stir to mix. Cover and simmer for 15 minutes. Stirring once or twice in between. To avoid cuddling you can turn off the flame before adding chicken. Then stir continuously for a minute. Once done turn the flame on, simmer the flame, and cook covered. (Photo-15,16 and 17)
- Now add cashew paste and green chilies. (Photo-18)
- Stir to mix. Cover and cook until chicken cooked and starts sticking to the pan.(Photo-19)
- At this point add a cup of lukewarm water. Cook over medium flame for 2 minutes or until the gravy reached the required consistency. (Photo-20)
- Add kasuri methi powder and chopped coriander leaves. Stir to mix and immediately turn off the flame.Cover the lid and allow it to rest for 5 minutes. (Photo-21)
- Serve hot. (Photo-22)
Tips
- For the best taste use chicken on the bone.
- Use fresh curd.
- For a rich taste use butter or desi ghee/clarified butter. You could use half oil and half butter as well.
- To avoid cuddling you can turn off the flame before adding chicken. Then stir continuously for a minute. once done turn the flame on, simmer the flame, and cook covered.
- The addition of Kasuri methi powder lends a unique taste to the dish. Hence don’t skip it.
- Add chilies as per your tolerance.
Few similar chicken recipes, you may like
- Chicken Changezi Recipe
- Shahi Chicken Lababdar
If you try this recipe, please leave a feedback andrating.You can also tagme@spoonofflavoronInstagram.
Recipe
Dahi Chicken Recipe | Dahi Murgh
Dahi Chicken: An easy-to-make, flavorful, and delicious chicken curry that goes well with rice, roti, or pulao.
5 from 1 vote
Print Pin Rate
Course: Lunch, Side Dish
Cuisine: Indian
Keyword: Dahi chicken, Dahi murgh, Dahi wala murgh
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 3
Calories:
Author: Geetanjali
Equipment
Pan with lid
Ingredients
For the Marinate
- 500 grams or 1.1 lbs chicken bone-in
- ⅔ cup curd/yogurt
- 2 teaspoon ginger-garlic paste
- 1 teaspoon green chili paste optional
- 1 tablespoon cumin powder
- 1 teaspoon black pepper powder
- ½ teaspoon garam masala powder
- ½ teaspoon turmeric powder
- Salt as required
For the Curry
- 2 tablespoon oil or butter or ghee/clarified butter
- 2 medium onions finely chopped
- 6-7 cashew nuts paste
- 3 green chili slitted
- 1 cup lukewarm water
- 1 teaspoon kasuri methi powder
- 2 tablespoon coriander leaves/cilantro chopped
Instructions
To Marinate the Chicken
Take curd in a large bowl.
Add ginger-garlic paste, followed by cumin powder, black pepper powder, garam masala powder, turmeric powder, salt, and green chili paste if adding. Whisk well.
Add chicken pieces.
Mix well and keep aside for 30 minutes.
To Make the Curry
Heat a pan. Once the pan is heated enough, add oil/butter.
Add chopped onions. Saute until the onion turns soft.
Add the marinated chicken. Stir to mix. Cover and simmer for 15 minutes. Stirring once or twice in between. To avoid cuddling you can turn off the flame before adding chicken. Then stir continuously for a minute. Once done turn the flame on, simmer the flame, and cook covered.
Now add cashew paste and green chilies. Stir to mix. Cover and cook until chicken cooked and starts sticking to the pan.
At this point add a cup of lukewarm water. Cook over medium flame for 2 minutes or until the gravy reached the required consistency.
Add kasuri methi powder and chopped coriander leaves. Stir to mix and immediately turn off the flame. Cover the lid and allow it to rest for 5 minutes.
Serve hot.
Notes
- Chicken: Use chicken pieces with bone-in. As it tastes best in curries. Especially the leg pieces. The bones enhance the flavor of the gravy. I love chicken skin. Hence I have used chicken with skin-on. To lessen the fat you could skip that.
- Use fresh curd.
- For a rich taste use butter or desi ghee(clarified butter). You could use half oil and half butter as well.
- Curd: To avoid cuddling you can turn off the flame before adding chicken. Then stir continuously for a minute. Once done turn the flame on, simmer the flame, and cook covered.
- Kasuri methi powder: The addition of kasuri methi powder lends a unique taste to the dish. Hence don’t skip it. For kasuri methi powder, dry roast kasuri methi over a pan for a minute. Then you can easily crush with your hand to make a powder.
More Chicken Dishes
- Creamy Indian Butter Chicken Meatballs
- Mughlai Chicken Changezi Recipe (Restaurant Style)
- Easy Chicken Jalfrezi Recipe (Restaurant Style)
- Salt and Pepper Chicken (Chinese Inspired Recipe)
Reader Interactions
Comments
Supriya Kutty
Oh my god this recipe looks so amazing, I would surely try this at home my husband is a big-time chicken fan I am sure he would love this thanks for sharing it with us will surely share this with my friends and family as well for their future reference.
Reply
Geetanjali
Hi Supriya! Thanks for connecting! Glad you like this. Do try and let me know your experience. 🙂
Reply
Walter P. D'souza
Well, I am a male, but an avid foodie and I can't resist myself when I see such rare breed or type of dish such as the one above. Just one look at the picture and I know for sure it surely tastes like heaven. I can't thank you enough for this beautiful dish, the recipe and also for the step-by-step instructions.
God bless you and do keep writing.
With Best wishes,
Reply
