Dahi Chicken or Dahi Murgh is a quick and easy North Indian & Pakistani yogurt chicken curry that features tender chicken cooked in a spicy and creamy yogurt-based sauce within 30 minutes. Many readers have tried and tested this recipe, and you can see all the happy comments on this recipe video. Serve it with Roti, Naan, or Jeera rice. Here's how to make it with step-by-step photos and a recipe video.
Dahi Chicken translates to "Yogurt Chicken," where Dahi means Yogurt and is a one-pot, popular North Indian & Pakistani chicken curry. It is made of tender chicken pieces marinated and simmered in a creamy, tangy yogurt gravy. Also known as Yogurt chicken curry, Dahi wala chicken, Curd chicken curry, or Dahi Murgh.
I love Dahi chicken for its soft, tender & and melts-in-the-mouth curry, just like Kashmiri Chicken. The yogurt sauce is mildly spicy, tangy, creamy, and tastes delicious. Serve with Naan or Jeera rice for a complete meal. Other Indian chicken curries that you may like are Chicken Korma, Chicken Masala, Mughlai Chicken, Garlic Chicken Curry, and Hyderabadi Chicken Masala.
About this Dahi Chicken
This Dahi chicken recipe, I am sharing here is quick and easy to make at home with pantry staple ingredients. This simple chicken curry is a staple at our home and is made by marinating the chicken with a spicy yogurt mixture, sauteing onions, adding the marinated chicken, and cooking it.
Unlike many other Indian chicken curries, tomatoes are not added to this yogurt chicken curry. Here, yogurt or dahi adds creaminess and tanginess, forming the base of the flavorful curry. Also, there are no cashew nuts, sugar, or cream used to make this curry. That makes this dahi wala chicken a low-carb chicken curry.
Dahi Murgh is a semi-dry chicken dish. It is not saucy. There is no need to add water while cooking the curry, the chicken cooks in its juices and yogurt-based sauce. Yogurt or curd is the main ingredient that gives the curry a smooth and creamy texture. Serve with Naan, Paratha, steamed rice, jeera rice, or pulao. Try this dahi chicken recipe.
You may also like these other popular chicken recipes from this website:
Ingredients Notes
The ingredients to make this chicken curry are simple. The combination of a variety of spices and garam masala takes this simple home-style dahi chicken to the next level. Here's what you will need to make this yogurt chicken curry.
- Chicken - You can use either boneless chicken or chicken with bones to make this dahi chicken curry.
- Yogurt (Dahi) - Yogurt is the star of the dish. It gives creaminess and makes the base of the curry. I have used Greek Yogurt to make this dahi murgh recipe. You can also use homemade curd/yogurt. If using homemade curd/yogurt, hang the yogurt in a muslin cloth for 15-20 minutes to drain off the excess water. This helps the yogurt-based sauce to be thick and creamy. Do not skip this step.
- Flavoring - This simple chicken curry is flavored with salt, ginger-garlic paste, turmeric powder, coriander powder, roasted cumin powder, and crushed black peppercorns.
- Red chili powder - I have used 2 different chili powders to make this recipe. Kashmiri red chilli powder, which gives a bright red color, is not too spicy, and spicy red chilli powder is used for flavor. Substitute it with paprika.
- Spices - Bay leaf, green cardamoms, cloves, and cinnamon. If you do not have whole spices, skip adding them. Substitute with ½ teaspoon garam masala powder.
- Onions - I have used red onions for this recipe. Substitute it with yellow onions.
- Green chilies - It is used to spice up the dahi chicken curry. If you do not prefer spicy, then skip adding it.
- Herbs - Kasuri methi (dried fenugreek leaves) and coriander leaves. Dried fenugreek leaves give a nice aroma and flavor to the dish. If not available, skip adding it.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to Make Dahi Chicken (Stepwise Pictures)
1) Marinate the chicken with yogurt and spice mix. In a mixing bowl, combine chicken, yogurt, ginger garlic paste, turmeric powder, Kashmiri red chili powder, spicy red chili powder, black pepper powder, coriander powder, cumin powder, kasuri methi, and salt. Marinate the chicken for 30 minutes.
2) Saute whole spices & onions: Heat 1 tablespoon of oil in a heavy-bottom pot over medium heat. Add the whole spices and sauté for a few seconds. Add the onions and sauté until they are golden. Switch off the heat.
3) Cook yogurt-marinated chicken - 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 curry thickens & the chicken will be cooked. The oil from the masala will float on the top. This is an indication that the masala is cooked well. Taste the gravy and adjust the seasoning. Add more salt or pepper if required.
4) Finally, add green chillies (optional), Kasuri methi, and coriander leaves. Cover and cook for 2 minutes. Remove from heat.
Problems you might face while making dahi chicken
- Curdling yogurt: If the curd is added to the hot pan or the temperature is high, it curdles. So, switching off the heat and adding the marinated chicken is better. Stir it well to combine and then switch on the heat and set the heat to low. On low heat cook the yogurt chicken curry. Also, use curd/yogurt at room temperature.
- Sour curry: Always taste the yogurt before you add it to your curry. Fresh yogurt/homemade curd always tastes sweet. You can use the yogurt to make curry if it is sweet or slightly tangy (not too sour).
- Thin curry: Drain excess whey from the yogurt before using it to make the recipe. If the yogurt you use is thin or homemade curd/yogurt, hang the yogurt in a muslin cloth for 15-20 minutes to drain the excess water. This helps the yogurt-based sauce to be thick and creamy.
- Grainy texture: If the yogurt has lumps, it can create a grainy texture. Whisk the yogurt very smooth before adding it to the dahi chicken recipe.
- Use the right kind of yogurt: Full-fat yogurt or homemade fresh curd (full-fat) is generally better for making curries as compared to low-fat or non-fat varieties.
Frequently Asked Questions
If the curd is added to the hot pan or the temperature is high, it will curdle. So, it is better to switch off the heat and then add the marinated chicken. Stir it well to combine and then switch on the heat and set the heat to low. On low heat cook the curry.
Curd acts as a natural meat tenderizer. It makes the chicken soft and tender. It also adds flavor and creaminess to the curry.
In addition to this, the amount of oil required to cook the curry is less. When we cook curry made with curd or yogurt, it releases oil. So less fat is used to cook the curry, which makes it a healthier choice.
Yes, chicken and curd can be taken together. Curd acts as a natural meat tenderizer and adds flavor and creaminess to the curry.
So, if you do not have any health issues related to the consumption of dairy products, you can have curd and chicken together.
You can serve it with Roti/Naan/Parathas (Indian flatbread). You can also pair it with Jeera rice, Veg Biryani, or steamed rice and a simple salad or raita.
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More Chicken Curry Recipes
Recipe Card
Dahi Chicken Recipe (Yogurt Chicken Curry)
Equipment
- 1 Heavy bottom pot or pan
Ingredients
For chicken marinade
- 600 g chicken (boneless or with bones both works fine)
- 1 cup full fat yogurt/curd
- salt to taste
- 1 teaspoon ground cumin (cumin powder) roast teh cumin on low ehat and powder in mortar and pestle.
- ½ teaspoon turmeric
- ½ teaspoon spicy red chili powder
- 1 teaspoon Kashmiri red chili powder (or paprika)
- 2 tablespoon ginger-garlic paste
- 2 teaspoon ground coriander (coriander powder)
- ½ teaspoon crushed black pepper
Chicken curry
- 4 cloves
- 1 bay leaf
- 2 green cardamoms
- 1- inch cinnamon
- 2 onions chopped
- 1 teaspoon Kasuri methi roasted and crushed
- 2 green 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.
- Storage: If you are planning to store the curry, store it within 2 hours of cooking. Let it come to room temperature and refrigerate. Stays good for 2 days.
Nutrition
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Sheila Kohli
What goes into the chicken masala powder?
Sheila Kohli
Please tell me what goes into the masala powder
Preeti
You can purchase chicken masala easily from the grocery store. I have used Everest Chicken Masala powder.
Guest
I will try.
Shri
Curious why you didn't use tomatoes in any of the variations either.
Preeti
Well, I prefer to add either tomato or yogurt. The addition of both can make this dish sour. However, if you want to add, you can add tomato.
Jean
Could I use shop bought chicken/meat curry powder for this receipe as its already has mixed spices.
Preeti
You can give it a try. Add as per taste.
J
Can I use shahi biryani powder in place of chicken masala powder?
Preeti
Well, you can use regular garam masala powder if you do not have chicken masala powder. I have not used biryani masala to make curry so not sure about the result.