Dahi Chicken: An easy-to-make, flavorful, and delicious chicken curry that goes well with rice, roti, or pulao.
Course Lunch, Side Dish
Keyword Dahi chicken, Dahi murgh, Dahi wala murgh
INGREDIENTS ( 1 CUP = 240 ML )
For the Marinate
500gramsor 1.1 lbs chicken bone-in
1teaspoongreen chili pasteoptional
1teaspoonblack pepper powder
½teaspoongaram masala powder
Salt as required
For the Curry
2tablespoonoil or butter or ghee/clarified butter
2medium onionsfinely chopped
1teaspoonkasuri methi powder
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.
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.