• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dahi Chicken

    Published: Jul 3, 2014 | Last Updated On: Apr 7, 2021 by Neha Mathur

    Dahi Chicken

    459 shares
    Jump to Recipe

    Make this light and spicy Dahi Chicken or Dahi Wala Murgh that gets ready in just 30 minutes. Serve it with roti, paratha or rice, it tastes great with almost everything. Here is how to make it.

    Want some more Chicken recipes? Then try some more here – Chicken Masala, Achari Chicken, Malabar Chicken Curry, Chicken Chettinad, Kadai Chicken, Chicken Vindaloo, Coriander Chicken Curry and Tomato Chicken Curry.

    Dahi Murgh served in a skillet
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Dahi Chicken?
    • Frequently asked Questions:
    • Serving Suggestions
    • Storing Suggestions
    • Recipe Card

    About This Recipe

    Dahi Chicken, also known as Dahi Wala Murgh/Dahi Wala Chicken is a semi dry Punjabi curry, where the chicken is simmered in a very light yogurt sauce. Spicy, tangy and full of flavour, this one is perfect for your everyday meals as it is very easy to make and gets ready in just 30 minutes.

    Usually, we use tomatoes to make the chicken curry, but here the base is made only with curd/yogurt, which gives this curry a little tangy taste. This curry is actually quite refreshing as compared to other the rich and heavy curries, making it apt for Summers.

    While the curry gets its tangy taste from yogurt, it gets it spiciness from the use of everyday spices such as black peppercorns, black cardamom, cinnamon and dry red chillies. Onions, garlic and ginger are also used to make the gravy, as it gives it a nice flavour and aroma. 

    The spices in this curry are subtle, but the ingredient that enhances the taste of this curry even more is lemon juice, which cuts through the richness of the yogurt. Indulge in this comforting and satisfying curry, which is not only apt for your everyday meals but versatile for every occasion, this dish will just fit right in.

    This Dahi Wala Murgh is,

    • Light
    • Spicy + Tangy
    • Refreshing
    • Easy + Quick
    • Perfect for weekday meals

    Ingredients

    Ingredients for Dahi Chicken

    Chicken – Wash the chicken properly before you use it to make the curry. You can use the bone in pieces for this curry, as the bones soaks up the flavours really nicely.

    Oil – You can use any vegetable oil to make the curry. You can even use ghee or mustard oil for this curry.

    Whole Spices – To enhance the flavour of this chicken curry, we will use in whole spices such as cloves, peppercorns, black cardamom, cinnamon and dry red chillies. When added in hot oil, these whole spices infuses flavour and aroma that makes the dish even more delicious.

    Spice Powders – Spice up the curry with some basic spice powders such as coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder and salt. I have used Kashmiri red chilli powder, as it gives the curry a nice red colour without making it too spicy.

    If you want it to be spicy, you can opt for the regular red chilli powder too instead of Kashmiri red chilli powder.

    Yogurt – The base of this gravy is prepared with yogurt that cuts down the spice and adds a nice creaminess in the curry.

    Others – A few other ingredients required to prepare this curry are onions, ginger garlic paste, lemon juice and coriander leaves. Do garnish the curry with fresh and green coriander leaves for a refreshing taste and a pop of green in the curry.

    How to make Dahi Chicken?

    Heat oil in a pan.

    Oil heating in a pan

    When the oil is hot, add cloves, black peppercorn, black cardamom, cinnamon and dry red chilies an fry for a few seconds.

    Cloves, black peppercorn, black cardamom, cinnamon and dry red chilies added to hot oil

    Add onion and fry till slightly browned.

    Frying onions in oil

    Add ginger garlic paste and fry till onions are nicely browned.

    Giner Garlic paste added to the pan

    Add chicken and cook on high heat for 3-4 minutes.

    Cooking dahi chicken in the pan

    Whisk yogurt and add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt to it. Add the yogurt in the pan.

    Whisked yogurt with coriander powder, turmeric powder, red chilli powder, garam masala powder and salt added to the pan

    Cover and cook till chicken is done. Add little water if required.

    Cooking dahi chicken in a covered pan

    Add lemon juice and mix. Garnish with coriander leaves and serve hot with rice or lachha paratha.

    Dahi chicken ready to be served

    Frequently asked Questions:

    Bengali Doi Murgi vs Dahi Chicken

    While both the curries, Bengali Doi Murgi and Dahi Chicken uses yogurt, the style of cooking is different. While in Dahi Chicken, you just add yogurt while making the curry, on the other hand, in Bengali Doi Murgi, you have to marinate the chicken in yogurt for almost 2 hours making it more time consuming. 

    Also to make the Bengali Doi Murgi, we also marinate potatoes along with chicken to use in the curry, while there are no potatoes in Dahi Chicken.

    Oil Free Dahi Chicken Recipe

    If you are looking to make an oil free or low fat chicken curry, you have to marinate the chicken first. To begin making the oil free chicken curry, marinate the chicken in hung curd, ginger garlic paste, onions, everyday spices and keep it aside for about an hour. 

    After an hour, heat a heavy bottomed pan, add the marinated chicken and let it cook on low heat for about 20 to 30 minutes. Once it starts releasing water, add in the salt and let it cook for more 15 to 20 minutes.

    Once the chicken starts getting soft, add the required water, cover it and let it cook till the chicken is soft and cooked properly. Your chicken curry is ready to be relished.

    Serving Suggestions

    Its a simple chicken curry that goes with almost everything. I like to serve it with simple Phulkas, Steamed Rice or Jeera Rice for my weekday meals, but you can also serve it with other Indian Breads such as Missi Roti, Laccha Paratha, Rumali Roti etc. It also tastes great with Chicken Biryani, as the curry is light and refreshing.

    Storing Suggestions

    This Dahi Chicken curry will last in the fridge for about 2 to 3 days, when stored properly in an air tight container. Reheat it in a pan or microwave, until nice and warm. If you feel it has become a little thick, then add in hot water and adjust the consistency.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Dahi Chicken

    A great chicken curry to serve with any Indian Bread, you must try this Dahi Murgh recipe
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6 people
    Calories: 510kcal
    Author: Neha Mathur

    Ingredients 

    • 1 kg Chicken with bones
    • ¼ cup Oil
    • 3-4 Cloves (crushed)
    • 5-6 Black Peppercorns (crushed)
    • 2 Black Cardamom (crushed )
    • 1 inch Cinnamon (crushed)
    • 2-3 Dry Red Chillies
    • 1-½ cup Onions (thinly sliced)
    • 2 teaspoon Ginger Garlic Paste
    • 2 cups Yogurt
    • 2 teaspoon Coriander Powder
    • ½ teaspoon Turmeric Powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • 1 teaspoon Garam Masala Powder
    • Salt (to taste)
    • 1 tablespoon Lemon Juice
    • Fresh Coriander (for garnishing)
    Prevent your screen from going dark

    Instructions

    • Heat oil in a pan.
    • When the oil is hot, add cloves, black peppercorn, black cardamom, cinnamon and dry red chilies and cook for a few seconds.
    • Add onion and fry till slightly browned.
    • Add ginger garlic paste and fry till onions are nicely browned.
    • Add chicken and cook on high heat for 3-4 minutes.
    • Whisk yogurt and add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt to it.
    • Add the yogurt in the pan.
    • Cover and cook till chicken is done.
    • Add little water if required.
    • Add lemon juice and mix.
    • Garnish with coriander leaves.
    • Serve hot with rice or laccha paratha.

    Nutrition

    Calories: 510kcal | Carbohydrates: 8g | Protein: 34g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 168mg | Potassium: 544mg | Fiber: 1g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 27mg | Calcium: 133mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Recipes

    • Korean Strawberry Milk
    • Bakery Style Strawberry Banana Muffins
    • Chicken Clear Soup
    • Egyptian Pistachio Dukkah

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      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. Murgh Dahiwala

      April 30, 2016 at 6:13 am

      Good stuff. The use of honey is exciting.

      Reply
    6. nag

      August 26, 2016 at 4:32 pm

      5 stars
      Wow! I tried it last night and it was phenomenal! I didn’t have honey, so I skipped it, but the dish was still superb. I have recommended this recipe to my friends and family already. Thank you for sharing! Will try it with the honey next time. Is there a substitute for honey that you can suggest? Thanks!

      Reply
      • msnehamathur

        August 27, 2016 at 1:52 am

        Thnx a lot for trying Nag. Honey is just to balance the flavours. You can add a tsp of sugar instead 🙂

        Reply
    7. 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
    8. 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

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Lemon Basil Vinaigrette
    • Chick Fil A Copycat Avocado Lime Ranch Dressing
    • Thai Vinaigrette Salad Dressing
    • Apple Kachumber (Seb Kachumber)
    • Lemon Pepper Salad Dressing (Lemon Pepper Vinaigrette)
    • Mediterranean Lemon Sumac Vinaigrette Dressing

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP