Dahi Chicken Recipe (Yogurt Chicken Curry)
Dahi Chicken (Dahi Murgh or Yogurt Chicken Curry) is a North Indian or Pakistani-style chicken curry, where chicken pieces are cooked in a yogurt-based sauce. Make it using my easy recipe and serve with roti, naan, or rice for a hearty meal.
Here are more chicken curry recipes that you may like: Chicken Keema Masala, Chicken Masala Curry, Achari Chicken Curry, Malabar Chicken Curry, and Chicken Chettinad.
Sunday lunch is mostly a non-veg curry in our home. In the last 20 years of my cooking journey, I have learned to make at least 70-80 different styles of chicken curries. It is interesting how a few ingredients can result in drastically different tastes and textures.
This dahi chicken is one example. It uses basic Indian spices but a lot more yogurt (dahi, curd) than any other chicken curry, which gives it a nice tangy taste and a creamy texture.
Now, every home has a different way of making this curry. In this post, I am sharing the recipe I have been following for years. Many people have tried it, loved it, and shared their feedback with me. Try it out, and let me know your feedback in the comments.
About Dahi Chicken
Dahi is plain yogurt in Hindi.
Dahi Chicken, also known as dahi wala murgh, is a Pakistani or North Indian curry in which chicken pieces are cooked in a yogurt-based sauce.
Although many Indian chicken curry recipes use yogurt, it is used in small quantities. In dahi chicken, yogurt serves as the base of the curry, and a substantial amount is used.
Spicy, tangy, and full of flavors, this curry comes together using simple ingredients in under an hour.
It is a great curry for everyday meals, Indian-themed parties, or get-togethers. Serve it with any Indian bread or slightly flavored pulao.
Ingredients
All the ingredients to make this recipe, including the bone-in chicken pieces, are easily available in Indian grocery stores.
Chicken – I prefer to use skinless, bone-in chicken pieces for this curry, as the bones add a significant amount of flavor. However, you can also use boneless chicken. I have mentioned the process in the post below.
Oil – Use any cooking oil to make this simple chicken curry. My favorite is mustard oil. It gives the curry a very unique flavor. You can also make the curry in ghee to make it extra indulgent.
Whole Spices – To enhance the flavor of dahi chicken, use whole spices such as cloves (laung), black peppercorns (kali mirch), black cardamoms (badi elaichi), cinnamon (dalchini), and dry red chilies.
When added to hot oil, these whole spices infuse the dish with flavor and aroma, making it even more delicious.
Feel free to add other whole spices, such as bay leaves (tejpatta), mace (javitri), and green cardamom pods (hari elaichi).
Spice Powders – Enhance the taste of the curry with basic spice powders, including chicken masala powder, coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt.
I like chicken masala powder from Shaan or Everest brands. They are available at all Indian grocery stores or online. You can use any brand of spice mix that you like.
Kashmiri red chili powder gives the dahi murgh curry a nice red color without making it too spicy. Opt for regular red chili powder if you prefer a spicy flavor.
Yogurt (Dahi, Curd) is used as the base of this gravy. I like to add a little all-purpose flour (maida) to the yogurt to prevent it from curdling while cooking. Flour also makes the yogurt chicken curry creamier.
You can use Greek yogurt as a substitute for plain yogurt.
Others – To make this delicious recipe, you will also need red onions, ginger-garlic paste, lime juice (or lemon juice), and cilantro (fresh coriander leaves).
To add a nice flavor, you can add some kasuri methi (dried fenugreek leaves) and sliced green chilies at the end of the cooking.
Add ¼ cup of unsweetened heavy cream at the end of cooking to make it richer.
Add 1 teaspoon of black pepper powder for a spicy kick.
How To Make Yogurt Chicken Curry Recipe – Step By Step
Step 1: Whisk 2 cups of plain yogurt with the following ingredients.
- 1 tablespoon chicken masala powder
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 tablespoon all-purpose flour
- 2 teaspoon salt
Keep it aside.
Step 2: Heat 5 tablespoon mustard oil in a pan over medium-high heat.
Step 3: Lightly crush the following whole spices in a mortar and pestle.
- 3-4 cloves
- 5-6 black peppercorns
- 2 black cardamoms
- 1-inch piece of cinnamon stick
Step 4: When the oil is hot, add the crushed whole spices and 2-3 dry red chilies (with stalks removed) and sauté for 5-6 seconds.
Step 5: Add 1 and ½ cups of thinly sliced red onions and cook until they turn light brown (5-6 minutes), stirring frequently.
Step 6: Add 2 teaspoon ginger garlic paste and cook until the onions turn dark brown (5-6 minutes), stirring frequently.
Step 7: Now add 2 pounds (1 kg) of rinsed, skinless, bone-in chicken (cut into 1 ½-inch pieces) to the pan and cook for 5-6 minutes, stirring occasionally.
Step 8: Add the yogurt mixture and mix until well combined.
Step 9: Reduce the heat to medium-low.
Step 10: Cover the pan with a lid and cook for 40-45 minutes, stirring occasionally.
Step 11: Add some water if the curry appears too thick. Check for salt and add more if needed.
Step 12: Add 1 tablespoon lime juice and mix well.
Step 13: Garnish with chopped cilantro and serve hot.
Pro Tip By Neha
If you don’t like whole spices coming into your mouth, then you can tie them in a cloth to make a bouquet garni (potli) and discard the potli once the curry is ready.
Frequently Asked Questions
The level of spiciness in dahi chicken can be adjusted to your preference by using more or less chili powder or other spices. Generally, it is mildly spicy but still flavorful.
Yes, boneless chicken can be used as a substitute for bone-in chicken in the dahi chicken recipe. Cut the boneless chicken breasts or thighs into bite-sized pieces. Cook the curry without the chicken until it is almost done. Now add the boneless chicken pieces and cook for 15 minutes. Do not overcook; otherwise, the chicken will become rubbery.
Leftover dahi chicken can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat in a pan or microwave until nicely hot. Add some hot water when reheating, as the curry might thicken after refrigeration. You can also freeze it for upto a month. Thaw, reheat, and serve.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Dahi Chicken Recipe (Yogurt Chicken Curry)
Ingredients
- 2 cups plain yogurt (dahi, curd)
- 1 tablespoon chicken masala powder
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 tablespoon all-purpose flour (maida)
- 2 teaspoon salt (or to taste)
- 2 pounds skinless bone-in chicken (1 kg, cut into 1 and ½ inch pieces, rinsed)
- 5 tablespoons cooking oil (I prefer mustard oil)
- 3-4 whole cloves (laung)
- 5-6 whole black peppercorns (kali mirch)
- 2 whole black cardamoms (badi elaichi)
- 1 inch piece of cinnamon stick (dalchini)
- 2-3 dry red chilies (stalks removed)
- 1 and ½ cups thinly sliced onions
- 2 teaspoons ginger garlic paste
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Whisk yogurt with chicken masala powder, coriander powder, turmeric powder, chili powder, garam masala powder, all-purpose flour, and salt. Keep it aside.
- Heat oil in a pan over medium-high heat.
- Lightly crush cloves, black peppercorns, black cardamoms, and cinnamon stick in a mortar and pestle.
- When the oil is hot, add the crushed whole spices and dry red chilies and saute for 5-6 seconds.
- Add onions and cook until they turn light brown (5-6 minutes), stirring frequently.
- Add ginger garlic paste and cook until the onions turn dark brown (5-6 minutes), stirring frequently.
- Now add the chicken to the pan and cook for 5-6 minutes, stirring occasionally.
- Add the yogurt mixture and mix until well combined.
- Reduce the heat to medium-low.
- Cover the pan with a lid and cook for 40-45 minutes, stirring occasionally.
- Add some water if the curry looks thick. Check for salt and add more if needed.
- Add lime juice and mix well.
- Garnish with chopped cilantro and serve hot.
Super duper recipe. We loved it
Thanks 🙂
I added cashewnut paste to make gravy enough and creamier. It turned out to be super delicious.
Thanks 🙂
Such an inviting………dish… delicious
WOWOWOWOWWOWO…. THIS IS yummyliscious.. Tonight or tomorrow 100% this is being cooked .. bookmarking
Is this a dry chicken dish?
Thanks
Divya
It a gravy dish Divya, but you can adjust the amount of liquid. I like my gravies dryish, so have kept it less.
Mouthwatering Murg Chicken…looks too delish…