Dahi Wala Murgh | Dahi Chicken

Looking for a delicious chicken curry? You are at the right place. Not only is this Dahi wala murgh (yogurt chicken) recipe 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 wala murgh basically means curd chicken or yogurt chicken. Where ‘dahi’ is the Hindi name of curd or yogurt and ‘murgh’ is chicken. It is a must on the menu of every Indian restaurant serving nonvegetarian dishes.

Serving Suggestions

Dahi chicken 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

• 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 that. To lessen the fat you could skip that.
• Curd: Use fresh curd or yogurt
• Ginger-garlic paste
• Spices powder: Cumin powder, Black pepper powder, Garam masala powder (homemade or store-bought whatever available), Turmeric powder
• Salt
• Oil/butter
• Onion: Finely chopped
• Green chili
• Cashew paste
• Kasuri methi powder: For kasuri methi powder, dry roast the kasuri methi over a pan for a minute. Then you can easily crush with your hand to make a powder.
• Coriander leaves: Fresh, chopped

Instructions

• 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 wala 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. (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 bone-in.
• Use fresh curd. 
• For a rich taste use butter or desi ghee(clarified butter). You could use half oil and half butter as well.
• Make sure not to stir often after adding marinated chicken into the pan. 
• The addition of kasuri methi powder lends a unique taste to the dish. Hence don’t skip it.

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Print Recipe

Dahi Wala Murgh | Dahi Chicken

Dahi wala murgh recipe with step by step photos and tips. An easy-to-make, delicious chicken curry, bursting with flavors.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course Lunch, Side Dish

Cuisine Indian

Keyword Dahi chicken, Dahi wala murgh

Servings3

Author Geetanjali

INGREDIENTS ( 1 CUP = 250 ML )

For the Marinate

• 500 grams or 1 pound chicken with bone (bone-in)
• ⅔ cup curd/yogurt
• 2 tsp ginger-garlic paste
• 1 tsp green chili paste optional
• 1 tbsp cumin powder
• 1 tsp black pepper powder
• ½ tsp garam masala powder
• ½ tsp turmeric powder
• Salt as required

For the Curry

• 2 tbsp oil or butter
• 2 medium onions finely chopped
• 6-7 cashew nuts paste
• 3 green chili slitted
• 1 cup lukewarm water
• 1 tsp kasuri methi powder
• 2 tbsp 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.
• 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.
• Make sure not to stir often after adding marinated chicken into the pan.
• Kasuri methi powder: Addition of kasuri methi powder lends an unique taste to the dish. Hence don’t skip it. For kasuri methi powder, dry roast the kasuri methi over a pan for a minute. Then you can easily crush with your hand to make a powder.

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