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.
Servings: 6 people
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
- 1 kilogram skinless bone-in chicken 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 35-40 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.
Video
Notes
If you want to make the curry with boneless chicken, add 500 g of boneless chicken thighs (cut into 1 and ½-inch pieces). You can also use chicken breast, but they are a little drier than thighs.
You can also make the curry in ghee instead of oil for an extra indulgence.
You can also add some kasuri methi (dried fenugreek leaves) and sliced green chillies at the end of the cooking for a nice flavor.
To make it richer, add ¼ cup of unsweetened heavy cream at the end of cooking.
Add 1 teaspoon of black pepper powder for a spicy kick.
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.
If you want a creamier curry, then you can puree the browned onions before adding the chicken. Then follow the rest of the recipe as is.
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
