Dahi Chicken Recipe| Dahi Murgh

Looking for a delicious chicken curry? You are at the right place. Not only is this Dahi chicken recipe (yogurt chicken) delicious, it is bursting with flavors. This is one of the easiest chicken curries. The unique flavor of this curry comes from yogurt and Kasuri methi. The recipe is with step by step photos and tips. Follow each step for the best result.

Dahi chicken also called dahi murgh/dahi wala murgh basically means curd chicken or yogurt chicken. Where 'dahi' is the Hindi name of curd/yogurt and 'murgh' is chicken. It is a must on the menu of every Indian restaurant serving nonvegetarian dishes.

Serving Suggestions

Dahi chicken recipe tastes best when served with rice, pulao, biriyani, roti, paratha or naan. I love to have this with plain steamed basmati rice and Indian kachumber salad.

Ingredients You Will Need

• Chicken: Chicken pieces with bone-in tastes best in curries. Especially the leg pieces. The bones enhance the flavor of the gravy.  I love chicken with skin. Hence I have used that. To lessen the fat you could skip that.
• Curd: Fresh curd or yogurt
• Spices powder: Cumin powder, Black pepper powder, Garam masala powder (homemade or store-bought whatever available), Turmeric powder
• Oil: I have used sunflower oil here. Butter or desi ghee/clarified butter could be used.
• Kasuri methi powder: For Kasuri methi powder, dry roast the Kasuri methi over a pan for a minute. Then crush with your hand to make a powder.
• Others: Ginger-garlic paste, fresh green chilies, cashew paste, fresh coriander leaves, and salt.

Preparations Step by Step

• To Marinate the Chicken, take curd in a large bowl. (Photo-1)
• Add ginger-garlic paste followed by cumin powder, black pepper powder, garam masala powder, turmeric powder, salt, and green chili paste if adding. Whisk it well. (Photo-2 to 9)

• Add chicken pieces. (Photo-10)
• Mix well and keep aside for 30 minutes. (Photo-11)
• To make dahi chicken, heat a pan. Once the pan is heated enough, add oil/butter. (Photo-12)
• Add chopped onions. Saute until the onion turns soft. (Photo-13 and 14)
• Add the marinated chicken. Stir to mix. Cover and simmer for 15 minutes. Stirring once or twice in between. To avoid cuddling you can turn off the flame before adding chicken. Then stir continuously for a minute. Once done turn the flame on, simmer the flame, and cook covered. (Photo-15,16 and 17)
• Now add cashew paste and green chilies. (Photo-18)
  

• Stir to mix. Cover and cook until chicken cooked and starts sticking to the pan. (Photo-19)
• At this point add a cup of lukewarm water. Cook over medium flame for 2 minutes or until the gravy reached the required consistency. (Photo-20)
• Add kasuri methi powder and chopped coriander leaves. Stir to mix and immediately turn off the flame. Cover the lid and allow it to rest for 5 minutes. (Photo-21)
• Serve hot. (Photo-22)

Tips

• For the best taste use chicken on the bone.
• Use fresh curd. 
• For a rich taste use butter or desi ghee/clarified butter. You could use half oil and half butter as well.
• To avoid cuddling you can turn off the flame before adding chicken. Then stir continuously for a minute. once done turn the flame on, simmer the flame, and cook covered.
• The addition of Kasuri methi powder lends a unique taste to the dish. Hence don’t skip it.
• Add chilies as per your tolerance.

Few similar chicken recipes, you may like

• Chicken Changezi Recipe
• Shahi Chicken Lababdar

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

Dahi Chicken Recipe | Dahi Murgh

Dahi Chicken: An easy-to-make, flavorful, and delicious chicken curry that goes well with rice, roti, or pulao.

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Course: Lunch, Side Dish

Cuisine: Indian

Keyword: Dahi chicken, Dahi murgh, Dahi wala murgh

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 3

Calories:

Author: Geetanjali

Equipment

• Pan with lid

Ingredients

For the Marinate

• 500 grams or 1.1 lbs chicken bone-in
• ⅔ cup curd/yogurt
• 2 teaspoon ginger-garlic paste
• 1 teaspoon green chili paste optional
• 1 tablespoon cumin powder
• 1 teaspoon black pepper powder
• ½ teaspoon garam masala powder
• ½ teaspoon turmeric powder
• Salt as required

For the Curry

• 2 tablespoon oil or butter or ghee/clarified butter
• 2 medium onions finely chopped
• 6-7 cashew nuts paste
• 3 green chili slitted
• 1 cup lukewarm water
• 1 teaspoon kasuri methi powder
• 2 tablespoon coriander leaves/cilantro chopped

Instructions

To Marinate the Chicken

• Take curd in a large bowl.
• Add ginger-garlic paste, followed by cumin powder, black pepper powder, garam masala powder, turmeric powder, salt, and green chili paste if adding. Whisk well.
• Add chicken pieces.
• Mix well and keep aside for 30 minutes.

To Make the Curry

• Heat a pan. Once the pan is heated enough, add oil/butter.
• Add chopped onions. Saute until the onion turns soft.
• Add the marinated chicken. Stir to mix. Cover and simmer for 15 minutes. Stirring once or twice in between. To avoid cuddling you can turn off the flame before adding chicken. Then stir continuously for a minute. Once done turn the flame on, simmer the flame, and cook covered.
• Now add cashew paste and green chilies. Stir to mix. Cover and cook until chicken cooked and starts sticking to the pan.
• At this point add a cup of lukewarm water. Cook over medium flame for 2 minutes or until the gravy reached the required consistency.
• Add kasuri methi powder and chopped coriander leaves. Stir to mix and immediately turn off the flame. Cover the lid and allow it to rest for 5 minutes.
• Serve hot.

Notes

• Chicken: Use chicken pieces with bone-in. As it tastes best in curries. Especially the leg pieces. The bones enhance the flavor of the gravy. I love chicken skin. Hence I have used chicken with skin-on. To lessen the fat you could skip that.
• Use fresh curd.
• For a rich taste use butter or desi ghee(clarified butter). You could use half oil and half butter as well.
• Curd: To avoid cuddling you can turn off the flame before adding chicken. Then stir continuously for a minute. Once done turn the flame on, simmer the flame, and cook covered.
• Kasuri methi powder: The addition of kasuri methi powder lends a unique taste to the dish. Hence don’t skip it. For kasuri methi powder, dry roast kasuri methi over a pan for a minute. Then you can easily crush with your hand to make a powder.