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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Easy Dahi Chicken (Yogurt Chicken Curry)

    Published: May 6, 2023 | Last Updated On: May 7, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Easy Dahi Chicken (Yogurt Chicken Curry)

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    Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.

    Here are more chicken curry recipes – Chicken Masala, Achari Chicken, Malabar Chicken Curry, Chicken Chettinad, Kadai Chicken, Chicken Vindaloo, Coriander Chicken Curry, and Tomato Chicken Curry.

    Dahi chicken served in a bowl.
    Jump to:
    • About Dahi Chicken
    • Ingredients
    • How To Make Dahi Chicken
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Dahi Chicken

    Dahi is plain yogurt in Hindi.

    Dahi Chicken, also known as dahi wala murgh is a North Indian style curry where the chicken pieces are cooked in a yogurt-based sauce.

    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.

    Ingredients

    Chicken – I like to make this curry using skinless bone-in chicken pieces.

    Oil – Use any cooking oil to make the curry. My favorite is mustard oil. It gives the curry a very unique flavor.

    Whole Spices – To enhance the flavor of this chicken curry, 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 flavor and aroma, making the dish even more delicious.

    Spice Powders – Spice up the curry with basic spice powders such as coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt.

    Kashmiri red chili powder gives the curry a nice red color without making it too spicy. If you want it to be spicy, opt for regular red chili powder instead of Kashmiri red chili powder.

    Yogurt (Dahi, Curd) – The base of this gravy is prepared with plain yogurt. I like to add all-purpose flour to the yogurt as it prevents it from curdling while cooking. Flour also makes the curry creamier.

    Others – You will also need red onions, ginger garlic paste, lime juice, and cilantro (fresh coriander leaves).

    How To Make Dahi Chicken

    Whisk 2 cups of plain yogurt with 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala powder, 1 tablespoon all-purpose flour (maida), and 2 teaspoon salt. Keep it aside.

    Yogurt, spice powders and flour aded to a bowl.
    Mixed well.

    Heat 5 tablespoon mustard oil in a pan over medium-high heat.

    Oil heating in a pan.

    Lightly crush 3-4 cloves, 5-6 black peppercorns, 2 black cardamoms, and 1-inch piece of cinnamon stick in a mortar and pestle.

    When the oil is hot, add the crushed whole spices and 2-3 dry red chilies (stalks removed) and saute for 5-6 seconds.

    Crushed spices and dry red chilies added to hot oil.

    Add 1 and ½ cups of thinly sliced red onions and cook until they turn light brown (5-6 minutes), stirring frequently.

    Onions added to the pan.

    Add 2 teaspoon ginger garlic paste and cook until the onions turn dark brown (5-6 minutes), stirring frequently.

    Ginger garlic added to the pan.

    Now add 2 pounds (1 kg) of rinsed skinless bone-in chicken (cut into 1 and ½-inch pieces) to the pan and cook for 5-6 minutes, stirring a few times.

    Chicken added to the pan.

    Add the yogurt mixture and mix well.

    Yogurt mixture added to the pan.

    Reduce the heat to medium-low.

    Cover the pan with a lid and cook for 40-45 minutes, stirring a few times.

    Pan covered with a lid.

    Add some water if the curry looks thick. Check for salt and add more if needed.

    Add 1 tablespoon lime juice and mix well.

    Garnish with chopped cilantro and serve hot.

    Ready dahi chicken.

    Frequently Asked Questions

    Is dahi chicken curry spicy?

    The level of spiciness in dahi chicken curry can be adjusted to your preference by using more or less chili powder or other spices. Generally, it is mildly spicy but still flavorful.

    Can I use boneless chicken for dahi chicken curry?

    Yes, boneless chicken can be used for dahi chicken curry. Cut the chicken into bite-sized pieces and cook it for a shorter time than you would with bone-in chicken.

    Serving Suggestions

    I like to serve it with Phulka, Steamed Rice, or Jeera Rice for my meals, but you can also serve it with other Indian bread such as Missi Roti, Laccha Paratha, Rumali Roti, etc.

    It tastes great with Ghee Rice, Jeera Rice, or Veg Pulao.

    Storage Suggestions

    Dahi chicken curry will last in the fridge for 2 to 3 days when stored properly in an airtight container.

    Reheat it in a pan or microwave until nice and warm. Add hot water and adjust the consistency if it has become thick.

    To freeze the dahi chicken curry, let it cool completely. Transfer it to a freezer-safe container, and freeze it for up to 3 months. Thaw it in the refrigerator overnight before reheating it on the stove.

    You Might Also Like

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.

    Easy Dahi Chicken Recipe (Yogurt Chicken Curry)

    Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 people
    Calories: 285kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups plain yogurt (dahi, curd)
    • 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 (lightly crushed)
    • 5-6 whole black peppercorns (lightly crushed)
    • 2 whole black cardamoms (lightly crushed )
    • 1 inch piece of cinnamon stick (lightly crushed)
    • 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)
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    Instructions

    • Whisk yogurt with 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 chicken to the pan and cook for 5-6 minutes, stirring a few times.
    • Add the yogurt mixture and mix well.
    • Reduce the heat to medium-low.
    • Cover the pan with a lid and cook for 40-45 minutes, stirring a few times.
    • 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.

    Nutrition

    Calories: 285kcal | Carbohydrates: 9g | Protein: 21g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 908mg | Potassium: 453mg | Fiber: 1g | Sugar: 5g | Vitamin A: 449IU | Vitamin C: 24mg | Calcium: 122mg | Iron: 1mg
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    More Chicken Curry Recipes

    • Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together (gluten-free).
      Badami Chicken Curry
    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
      Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Malai Chicken Curry (Murgh Malaiwala) is a rich and creamy chicken curry where chicken pieces are cooked with heavy cream, yogurt, and spices. Serve it with naan or lachha paratha for an indulgent meal (gluten-free).
      Malai Chicken Curry (Murgh Malaiwala)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Gloria

      July 03, 2014 at 9:06 am

      Mouthwatering Murg Chicken…looks too delish…

      Reply
    2. Divya

      July 03, 2014 at 2:51 pm

      Is this a dry chicken dish?

      Thanks
      Divya

      Reply
      • Neha

        July 06, 2014 at 2:15 am

        It a gravy dish Divya, but you can adjust the amount of liquid. I like my gravies dryish, so have kept it less.

        Reply
    3. Bikram

      July 04, 2014 at 8:43 am

      WOWOWOWOWWOWO…. THIS IS yummyliscious.. Tonight or tomorrow 100% this is being cooked .. bookmarking

      Reply
    4. Preetha Soumyan

      July 05, 2014 at 4:02 pm

      Such an inviting………dish… delicious

      Reply
    5. Kawaljeet

      March 10, 2020 at 3:35 pm

      I added cashewnut paste to make gravy enough and creamier. It turned out to be super delicious.

      Reply
      • Neha Mathur

        March 12, 2020 at 4:45 am

        Thanks 🙂

        Reply
    6. Sharon

      May 05, 2020 at 3:15 pm

      5 stars
      Super duper recipe. We loved it

      Reply
      • Neha Mathur

        May 06, 2020 at 3:50 am

        Thanks 🙂

        Reply

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