Dahi Chicken recipe with step-by-step photos and a video recipe. Dahi Chicken (also known as Yogurt chickencurry) is a simple chicken curry made with tender chicken cooked in a spicy and creamy yogurt-based sauce. You can make it within 30 minutes. Gluten-free recipe. Serve it with Roti, Naan, or Jeera rice.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Calories: 350kcal
Author: Preeti
Equipment
1 Heavy bottom pot or pan
Ingredients
For chicken marinade
600gchicken
1cupfull fat yogurt/curd
salt to taste
1teaspoonground cumin (cumin powder)
½teaspoonturmeric
½teaspoonspicy red chili powder
1teaspoonKashmiri red chili powder
2tablespoonginger-garlic paste
2teaspoonground coriander (coriander powder)
½teaspooncrushed black pepper
Dahi chicken curry
4cloves
1bay leaf
2green cardamoms
1-inchcinnamon
2onionschopped
1teaspoonKasuri methiroasted and crushed
2green chilies(cut into 1-inch peces)
coriander leaves
Instructions
To marinate the chicken
In a mixing bowl combine chicken with all the ingredients mentioned under chicken marinade. Marinate the chicken for 30 minutes.
Making the dahi chicken recipe
Heat 1 tablespoon of oil in a heavy bottom pot over medium heat.
Next, add the whole spices and sauté for a few seconds.
Add onions, sauté until onions are golden. Switch off the heat.
Add the marinated chicken and stir to combine.
Cover and cook on low heat for 20 minutes or until the chicken is cooked. Stir it in between as required.
After 20 minutes, the chicken will be cooked and the gravy thickens. The oil from the curry floats on top. This indicates that the curry is cooked well.
Taste the gravy and adjust the seasoning. Add salt or pepper, if reqiored.
Finally, add green chilies (optional), Kasuri methi and corianderleaves. Cover and cook for a minute. Remove from heat.
Dahi chicken curry is ready to serve. Serve with Roti, Naan or Jeera rice.
Video
Notes
Use full-fat curd/yogurt to make it. Otherwise, while cooking the gravy may curdle.
The yogurt should be at room temperature to make the curry. Do not use the yogurt taken directly out of the refrigerator. Yogurt may curdle while cooking.
Whisk the yogurt well before adding it.
Use thick curd/yogurt. If the curd or yogurt you are using is thin or watery then hang the yogurt in a muslin cloth for 15-20 minutes to drain off the excess water from it. This helps the dahi chicken gravy to be thick and creamy. Do not skip this step.
Marinate the chicken for a minimum of 30 minutes to 1 hour. Marinating the chicken makes the chicken tender and juicy. If marinating for more than 30 minutes, cover and keep it in the refrigerator.
Before adding marinated chicken to the pan, switch off the heat. It reduces the probability of curdling yogurt. Do not add yogurt at high heat.
Cook chicken on low heat until it is cooked. It makes the chicken soft and juicy.
Kasuri Methi gives a lovely aroma to this chicken curry. You can easily purchase it online or at grocery stores nearby. Slightly roast, crush, and then add Kasuri methi to the gravy.
Kashmiri red chili powder gives a bright red color to the dish. To substitute, you can also use normal red chili powder. But the spiciness of red chili powder differs. So add it as per taste.