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.
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,
- Spicy + Tangy
- Easy + Quick
- Perfect for weekday meals
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.
When the oil is hot, add cloves, black peppercorn, black cardamom, cinnamon and dry red chilies an fry 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 and serve hot with rice or lachha paratha.
Frequently asked Questions:
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.
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.
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.
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.
- 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)
- 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.