Dahi Chicken or Dahi Murgh is a popular North Indian and Pakistani chicken curry made with yogurt, everyday spices, and tender chicken. Here's my quick and easy yogurt chicken curry recipe that comes together in about 30 minutes. Many readers have tried this recipe, and you can also check their feedback in the recipe video.
Featured Comment: ⭐⭐⭐⭐⭐
Oh, it's so delicious. Loved the flavors. Simple to make. Thanks for sharing. - Adhya
Dahi Chicken is also known as Yogurt Chicken Curry, Dahi Wala Chicken, Curd Chicken Curry, or Dahi Murgh. Unlike tomato-based chicken curries, this dahi chicken recipe uses no tomatoes, cream, cashews, or sugar. Serve it with roti, Greek yogurt garlic naan, or quick 30-minute jeera rice.
Dahi, or yogurt, is something I almost always have in my kitchen. I marinate the chicken in a spicy yogurt mixture, cook it with onions, and this creamy, flavorful Dahi wala chicken comes together in no time, just like my Pressure Cooker Chicken Curry.
This is a semi-dry dahi chicken curry recipe. I don't add water while cooking. The yogurt-marinated chicken cooks in its own juices, creating a thick, flavorful masala. It is one of the quickest chicken curries I make at home.
For more easy chicken curry recipes, try Chicken Korma, Chicken Tikka Masala, Chicken Pasanda, and Kashmiri Chicken.
Quick Look: Dahi Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Cook Method: Marinate chicken in yogurt and spices → sauté onions and whole spices → add yogurt-marinated chicken → cook until the chicken is tender and coated with the creamy yogurt sauce
- Spice Level: Medium
- Flavor Profile: Creamy, mildly tangy, and spicy
- Difficulty: Easy
Why You'll Love This Recipe
- Quick 30-minute chicken curry that's perfect for busy weeknights.
- Creamy without cream: Yogurt gives this dahi chicken curry a smooth, creamy texture without using cream or cashews.
- Uses everyday ingredients: Made with yogurt, onions, chicken, and simple spices you likely already have at home.
- Easy one-pot recipe: Cook it with bone-in or boneless chicken and serve with naan, roti, or rice.
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Ingredients Notes
Here's what you will need to make this yogurt chicken curry.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: You can use bone-in or boneless chicken for this dahi chicken curry recipe. I use both depending on what I have at home. Bone-in chicken adds more flavour to the curry and helps the chicken stay moist during slow cooking.
- Yogurt (Dahi): Use thick, full-fat yogurt. I usually use Greek yogurt. If using homemade curd or dahi, hang it in a muslin cloth for 15-20 minutes to remove excess whey. This gives the dahi chicken curry a thicker, creamier texture.
- Spices: This yogurt chicken curry is flavored with everyday spices like turmeric, coriander powder, crushed black pepper, Kashmiri red chili powder, and spicy red chili powder. Kashmiri chili powder adds color without making the curry too spicy.
- Cumin: I like to roast the cumin on low heat and freshly grind it. It gives dahi chicken a nice aroma.
- Whole spices: Bay leaf, green cardamom, cloves, and cinnamon add a wonderful aroma and flavor to this yogurt chicken curry. If you do not have them, add ½ teaspoon garam masala powder or Everest chicken masala powder instead.
- Herbs: Kasuri methi (dried fenugreek leaves) and coriander leaves. Dried fenugreek leaves give a nice aroma and flavor to this chicken curry. Lightly roast and crush it before adding.
How to Make Dahi Chicken Recipe with Step-by-Step Photos
Step 1: Marinate the chicken with yogurt and spices: Combine chicken with yogurt, ginger-garlic paste, spices, kasuri methi, and salt. Marinate for 30 minutes for better flavor.
Step 2: Sauté the whole spices: Heat oil in a heavy-bottomed pot. Add the whole spices and sauté for a few seconds.
Step 3: Sauté the onions: Add the onions and cook until golden. Switch off the heat.
Step 4: Add the yogurt-marinated chicken and stir continuously until it starts to bubble.
Step 5: Cover and cook the dahi chicken on low heat for 20 minutes, stirring occasionally, until the chicken is cooked.
Step 6: Check the chicken and masala: After 20 minutes, the chicken should be cooked, and the yogurt chicken curry thickened, with a little oil floating on top. Taste and adjust the seasoning.
Step 7: Add green chilies and kasuri methi: Add green chilies, kasuri methi, and coriander leaves.
Step 8: Finish cooking: Cover and cook for 2 minutes. Remove from heat. Dahi chicken is ready to serve.
Problems you might face while making dahi chicken
I have made this dahi chicken many times, and these are a few small things that can affect the final curry.
- Yogurt curdled: The pan was too hot. I prefer to switch off the heat before adding the marinated chicken, stir well, and then cook on low heat. Use room-temperature yogurt.
- Curry is too sour: Taste the yogurt or dahi before using it. Use fresh yogurt that is mild or slightly tangy. Avoid very sour curd.
- Curry is too thin: Use thick yogurt. If your homemade dahi is thin, drain it in a muslin cloth for 15-20 minutes before using.
- Grainy texture: Whisk the yogurt until smooth before adding it to the yogurt marinade. This helps the yogurt-based sauce to be thick and creamy.
Storage and Reheating
- Let the dahi chicken cool to room temperature, then transfer it to an airtight container.
- Refrigerate within 2 hours of cooking and use within 2 days.
- Reheat gently on the stovetop over low heat until heated through. Add a splash of water if the curry is too thick.
Recipe FAQs
You can serve Dahi Chicken with roti, naan, chapati, or paratha. For a quick weeknight meal, I like serving it with roti or my quick pressure cooker jeera rice along with a simple salad or raita.
If curd or dahi is added to a very hot pan, it can curdle. To prevent this, switch off the heat before adding the yogurt-marinated chicken. Stir well to combine, then turn the heat back on and cook the curry on low heat.
Yogurt or curd acts as a natural meat tenderizer, helping to keep the chicken soft and tender. It also adds flavour and creaminess to the curry.
Yes, you can use boneless chicken to make dahi chicken. Boneless chicken cooks faster, so it is a good option when you want a quick chicken curry. Chicken thighs are a better choice than chicken breast as they stay more tender and juicy.
Yes, you can use homemade curd instead of Greek yogurt. Use fresh, full-fat curd that is mild or slightly tangy. Drain it in a muslin cloth for 15-20 minutes to remove excess whey before using it. Bring the curd to room temperature and whisk it until smooth before adding it to the chicken marinade.
Recipe Card
Dahi Chicken Recipe (Yogurt Chicken Curry)
Video
Equipment
- 1 Heavy-bottomed pot or pan
Ingredients
For yogurt chicken marinade
- 600 g chicken (boneless or bone-in, both work fine)
- 1 cup full-fat yogurt (or dahi/curd)
- salt to taste
- 1 teaspoon ground cumin (Roast the cumin on low heat and powder in a 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 coriander powder
- ½ teaspoon crushed black pepper
For chicken curry
- 4 cloves
- 1 bay leaf
- 2 green cardamoms
- 1- inch cinnamon
- 2 onions, chopped
- 1 teaspoon Kasuri methi/dried fenugreek leaves (roasted and crushed)
- 2 green chilies, cut into 1-inch pieces (optional)
- coriander leaves
Instructions
Marinate the chicken with yogurt and spices
- In a mixing bowl, combine the chicken with all the ingredients mentioned under the chicken marinade. Marinate the chicken for 30 minutes.
Cooking the dahi chicken curry
- Heat 1 tablespoon of oil in a heavy-bottomed pot over medium heat.
- Next, add the whole spices and sauté for a few seconds.
- Add onions and sauté until golden. Switch off the heat.
- Add the yogurt-marinated chicken and stir well. Cook on low heat, stirring continuously, until the yogurt or dahi starts to bubble gently.
- Cover and cook on low heat for 20 minutes or until the chicken is cooked. Stir it in between as required. Do not add water.
- After 20 minutes, the chicken will be cooked, and the gravy will thicken. 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 required.
- Finally, add green chilies (optional), Kasuri methi, and coriander leaves. Cover and cook for a minute. Remove from heat.
- Dahi chicken curry is ready to serve. Serve with roti, naan, or jeera rice.
Notes
-
- Use full-fat, room-temperature yogurt. Whisk it until smooth before adding it to the marinade. Avoid using yogurt straight from the refrigerator, as it can curdle while cooking.
- Use thick yogurt. If your homemade curd is thin or watery, drain it in a muslin cloth for 15-20 minutes to remove excess whey. This gives the dahi chicken curry a thicker, creamier texture.
- Marinate the chicken for at least 30 minutes. You can marinate it for up to 1 hour for more flavour. If marinating longer than 30 minutes, cover and refrigerate.
- Switch off the heat before adding the marinated chicken. Stir well, then cook on low heat. This helps prevent the yogurt from curdling and keeps the chicken tender.
- Prepare the kasuri methi properly. Lightly roast and crush it before adding it to the curry. This releases its aroma and makes the yogurt chicken curry flavourful.
- Use Kashmiri red chili powder for colour. It gives the curry a bright red colour without making it too spicy. If using regular red chili powder, adjust the amount to 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Adhya
Oh its so delicious. Loved the flavors. Simple to make. Thanks for sharing.
Preeti
Yeah true. This is the simple and easy chicken curry recipe.Glad you liked it.
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.
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.
Guest
I will try.
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.