Creamy Dahi Chicken

Embark on a culinary journey to the heart of Indian cuisine with this exquisite Dahi Chicken recipe, often revered as Dahi Murgh or Yogurt Chicken. If you’re seeking a dish that promises not only unparalleled flavor but also surprising ease of preparation, your search ends here. This chicken curry stands out with its unique, tangy, and profoundly aromatic profile, primarily attributed to the harmonious blend of fresh yogurt and fragrant Kasuri Methi. It’s a testament to how simple ingredients can transform into a gourmet experience. Perfect for both novice cooks and seasoned chefs, this recipe guides you through each step, ensuring a result that’s nothing short of spectacular. Prepare to delight your senses with a curry that’s rich, creamy, and bursting with authentic Indian flavors.

Dahi Chicken, also popularly known as Dahi Murgh or Dahi Wala Murgh, translates directly to ‘yogurt chicken,’ with ‘dahi’ being the Hindi term for curd or yogurt, and ‘murgh’ for chicken. This iconic dish holds a revered place on the menus of virtually every Indian restaurant specializing in non-vegetarian cuisine. Its widespread popularity isn’t merely coincidental; the dish perfectly balances the richness of chicken with the refreshing tang of yogurt, creating a symphony of flavors that is both comforting and exhilarating. Unlike many other Indian curries that rely heavily on tomatoes or coconut milk for their base, Dahi Chicken’s distinct character comes from its creamy, yogurt-based gravy, offering a unique texture and taste that sets it apart.

Why You’ll Love This Dahi Chicken Recipe

This Dahi Chicken recipe isn’t just another chicken curry; it’s an experience waiting to unfold in your kitchen. Here’s why it’s destined to become a staple in your meal rotation:

• Unmatched Flavor Profile: The blend of fresh yogurt and aromatic spices, especially Kasuri Methi, creates a deeply satisfying, savory, and subtly tangy flavor that is truly unique. It’s creamy without being overly heavy, and rich with a delightful complexity.
• Surprisingly Easy to Make: Despite its gourmet taste, this Dahi Murgh recipe is incredibly straightforward. With clear, step-by-step instructions, even beginner cooks can achieve restaurant-quality results at home. The marination does most of the heavy lifting in terms of flavor development.
• Healthy & Wholesome: Yogurt is a powerhouse of probiotics and protein, making this dish not just delicious but also a healthier alternative to many cream-heavy curries. Using fresh ingredients ensures a wholesome meal for your family.
• Versatile Serving Options: Whether it’s a weeknight dinner or a special occasion, Dahi Chicken pairs beautifully with a variety of accompaniments, from simple steamed rice to elaborate biryanis.
• A Taste of Authenticity: This recipe captures the true essence of traditional Indian cooking, bringing authentic flavors right to your dining table. It’s a taste of heritage, crafted with love.

Serving Suggestions for Dahi Chicken

The beauty of Dahi Chicken lies in its versatility. Its rich and creamy gravy makes it an ideal companion for a wide array of Indian breads and rice dishes, allowing you to tailor your meal to any occasion or preference. Here are some delectable serving suggestions to elevate your Dahi Murgh experience:

• Steamed Basmati Rice: For a classic and comforting pairing, plain steamed basmati rice is an excellent choice. Its subtle fragrance and fluffy texture perfectly absorb the creamy, flavorful gravy of the Dahi Chicken, creating a balanced and satisfying meal. This is my personal favorite pairing.
• Pulao or Biryani: Elevate your meal with a fragrant pulao or a more indulgent biryani. A simple jeera pulao (cumin rice) or a vegetable pulao can add another layer of aroma and texture, complementing the chicken without overpowering it.
• Roti or Chapati: These unleavened Indian flatbreads are perfect for scooping up every last drop of the rich Dahi Chicken gravy. Their simple, wholesome taste provides a lovely contrast to the complexity of the curry.
• Paratha: For a richer bread option, flaky parathas are an excellent match. The layered texture and slightly richer flavor of paratha stand up well to the robust chicken curry.
• Naan: Soft, chewy naan bread, especially garlic naan or butter naan, is a popular choice for mopping up curries. Its slight chewiness and often slightly charred flavor from the tandoor (or oven) provide a delightful counterpoint.
• Indian Kachumber Salad: To cut through the richness of the curry and add a refreshing element to your meal, serve with a crisp and tangy Indian kachumber salad. The fresh cucumbers, tomatoes, and onions, often dressed with lemon juice and a touch of spice, offer a refreshing contrast.

Essential Ingredients You Will Need for Dahi Chicken

Crafting the perfect Dahi Chicken requires a selection of fresh, high-quality ingredients, each playing a crucial role in building the dish’s signature flavor and texture. Here’s a closer look at what you’ll need:

• Chicken: For the most authentic and flavorful curry, chicken pieces with bone-in are highly recommended, especially leg pieces and thighs. The bones impart a richer, deeper flavor to the gravy as they cook. While boneless chicken can be used for convenience, it won’t yield the same depth of taste. I often prefer chicken with skin for added richness, but you can opt for skinless chicken to reduce fat content without compromising too much on flavor.
• Fresh Curd/Yogurt: This is the star ingredient! Use fresh, plain, full-fat yogurt or curd. Greek yogurt can be used but may require thinning with a little water before marination to achieve the desired consistency and prevent it from being too thick. Ensure your yogurt is not sour, as this can alter the overall taste of the curry.
• Spice Powders: A carefully chosen blend of ground spices provides the aromatic foundation for this dish.
  • Cumin Powder: Adds earthy warmth and depth.
  • Black Pepper Powder: Contributes a subtle heat and pungent aroma.
  • Garam Masala Powder: This aromatic blend of ground spices (cinnamon, cardamom, cloves, etc.) is essential for the authentic Indian curry flavor. You can use homemade or a good quality store-bought version.
  • Turmeric Powder: Imparts a beautiful golden hue and offers anti-inflammatory properties.
• Cooking Oil: I typically use sunflower oil due to its neutral flavor. However, for a truly decadent and rich taste, butter or traditional desi ghee (clarified butter) can be used. A blend of half oil and half butter/ghee is also an excellent option to balance richness and flavor.
• Kasuri Methi Powder: Dried fenugreek leaves (Kasuri Methi) are a game-changer in this recipe, lending a unique, slightly bitter, and highly aromatic fragrance that is distinctive to many North Indian dishes. To make Kasuri Methi powder, simply dry roast the leaves over a pan for a minute until fragrant, then crush them between your palms. Do not skip this ingredient!
• Other Essentials:
  • Ginger-Garlic Paste: The foundational aromatic paste that forms the flavor base of almost all Indian curries. Freshly made paste offers the best flavor.
  • Fresh Green Chilies: For a fresh, vibrant kick of heat. Adjust the quantity according to your spice preference.
  • Cashew Paste: A secret ingredient for achieving a thick, creamy, and luxurious gravy texture. Soak a few cashews in hot water for 15-20 minutes, then blend into a smooth paste.
  • Fresh Coriander Leaves (Cilantro): Used for garnish, adding a burst of freshness and color just before serving.
  • Salt: To season the dish perfectly.

Detailed Preparations Step by Step for Dahi Chicken

Creating this flavorful Dahi Chicken involves two main stages: marinating the chicken and then cooking the curry. Follow these detailed steps for a perfect result:

To Marinate the Chicken:

1. Prepare the Yogurt Base: Take fresh curd or yogurt in a large mixing bowl. Ensure the bowl is spacious enough to comfortably mix the chicken. (Refer to Photo-1 for visual guidance)
2. Add the Spices and Aromatics: Into the yogurt, add the ginger-garlic paste. Follow this with cumin powder, black pepper powder, garam masala powder, turmeric powder, and salt. If you prefer an extra kick, now is the time to add green chili paste.
3. Whisk Thoroughly: Using a whisk, mix all the ingredients thoroughly until a smooth, well-combined marinade forms. This ensures that the spices are evenly distributed throughout the yogurt, ready to infuse into the chicken. (Visual reference: Photo-2 to 9, showing the mixing process)
4. Combine with Chicken: Add the chicken pieces to the prepared marinade. (See Photo-10)
5. Mix and Rest: With clean hands, thoroughly mix the chicken with the marinade, ensuring every piece is well coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature. For deeper flavor, you can refrigerate it for 2-4 hours, or even overnight. (Photo-11 illustrates the mixed chicken)

To Make the Curry:

1. Heat the Pan: Place a heavy-bottomed pan or Dutch oven over medium heat. Once the pan is sufficiently heated, add your chosen cooking oil, butter, or ghee.
2. Sauté Onions: Add the finely chopped onions to the hot oil. Sauté them gently, stirring occasionally, until they turn soft and translucent. This step is crucial for building the flavor base of your curry. (Observe Photo-13 and 14 for reference)
3. Add Marinated Chicken: Carefully add the marinated chicken to the pan with the sautéed onions. Stir well to combine. To prevent the yogurt from curdling, you can briefly turn off the flame before adding the chicken, stir continuously for about a minute until the chicken begins to warm, then turn the flame back on to a simmer.
4. Simmer the Chicken: Cover the pan and let the chicken simmer for 15 minutes. Stir once or twice during this period to ensure even cooking and prevent sticking. This initial cooking helps the flavors meld and the chicken to tenderize. (Visual guide: Photo-15, 16, and 17)
5. Introduce Cashew Paste and Chilies: Now, add the cashew paste, which will lend a rich creaminess to the gravy, along with the slitted green chilies for a fresh heat. (See Photo-18)

6. Cook Until Chicken is Tender: Stir the cashew paste and chilies into the curry. Cover the pan again and continue to cook until the chicken is fully cooked through, tender, and the gravy begins to thicken and may start sticking slightly to the bottom of the pan. (Photo-19 demonstrates this stage)
7. Adjust Gravy Consistency: At this point, add a cup of lukewarm water to achieve your desired gravy consistency. Cook over a medium flame for another 2 minutes, allowing the flavors to meld further and the gravy to reach the perfect thickness. (Refer to Photo-20)
8. Finish with Kasuri Methi and Coriander: Sprinkle the Kasuri Methi powder and chopped fresh coriander leaves over the curry. Stir gently to incorporate. Immediately turn off the flame. This ensures the delicate aromas of these ingredients are preserved. Cover the lid and allow the curry to rest for 5 minutes; this resting period allows the flavors to deepen and settle. (See Photo-21)
9. Serve Hot: Your delicious Dahi Chicken is now ready to be served hot with your choice of accompaniments. (Photo-22 showcases the finished dish)

Expert Tips for the Best Dahi Chicken

Achieving the perfect Dahi Chicken is simple with a few key tips and tricks. These pointers will help you master the recipe and bring out the best in this delightful Indian curry:

• Choose Bone-in Chicken: For unparalleled flavor, always opt for chicken pieces with the bone in. The bones release marrow and flavor into the gravy, creating a richer, more profound taste that boneless chicken simply cannot replicate. Chicken leg pieces and thighs are particularly recommended.
• Fresh, Plain Yogurt is Key: The quality of your yogurt makes a significant difference. Use fresh, plain, full-fat yogurt that is not sour. Sour yogurt can impart an undesirable tang to the curry. If using Greek yogurt, thin it slightly with water before marinating to achieve the right consistency.
• Richness with Fats: For an incredibly rich and luxurious flavor, consider using butter or traditional desi ghee (clarified butter) for cooking. A combination of half oil and half butter/ghee is also an excellent way to achieve a balance of flavor and richness.
• Prevent Curdling of Yogurt: Yogurt-based curries can sometimes curdle if not handled carefully. To avoid this, a crucial trick is to turn off the flame briefly before adding the marinated chicken to the hot pan. Stir the chicken continuously for about a minute until it warms slightly and integrates with the onions. Once well combined, turn the flame back on to a low simmer and cook covered. This gradual heating prevents the yogurt from shocking and separating.
• Don’t Skip Kasuri Methi: Dried fenugreek leaves (Kasuri Methi) are non-negotiable for authentic Dahi Chicken flavor. They provide a unique, slightly bitter, and deeply aromatic profile that defines this dish. To prepare, dry roast Kasuri Methi in a pan for about a minute until fragrant, then crush it between your palms to release its oils and flavor.
• Adjust Spice Levels: The quantity of green chilies can be adjusted according to your personal spice tolerance. For a milder curry, use fewer chilies or remove the seeds. For more heat, add an extra chili or two.
• Marination Time Matters: While 30 minutes is the minimum, marinating the chicken for a longer duration (2-4 hours, or even overnight in the refrigerator) allows the flavors to penetrate deeper into the chicken, resulting in a more tender and flavorful final dish.
• Finely Chop Onions: Ensure your onions are very finely chopped. This helps them cook down smoothly into the gravy, creating a homogeneous and creamy texture without noticeable chunks.

You might also enjoy these other delectable chicken recipes:

• Chicken Changezi Recipe: A Rich Mughlai Delight
• Shahi Chicken Lababdar: Royal & Creamy Chicken Curry

If you prepare this recipe, please consider leaving your valuable feedback and a rating. Your input is greatly appreciated! You can also share your culinary creations by tagging me @spoonofflavor on Instagram.

Dahi Chicken Recipe | Creamy Indian Yogurt Chicken Curry

Dahi Chicken Recipe | Dahi Murgh

Dahi Chicken: An easy-to-make, flavorful, and delicious chicken curry that goes exceptionally well with rice, roti, or pulao. This creamy Indian yogurt chicken is perfect for any occasion.

Average Rating: 5 out of 5 stars from 20 votes

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Course:

Lunch, Side Dish, Main Course

Cuisine:

Indian

Keywords:

Dahi Chicken, Dahi Murgh, Dahi Wala Murgh, Yogurt Chicken, Indian Chicken Curry

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Servings:

3 people

Author:

Geetanjali

Equipment

• Pan with lid (preferably heavy-bottomed)

Ingredients

For the Marination

• 500 grams or 1.1 lbs chicken, bone-in (preferably leg pieces or thighs)
• ⅔ cup fresh plain curd/yogurt
• 2 teaspoons ginger-garlic paste
• 1 teaspoon green chili paste (optional, adjust to taste)
• 1 tablespoon cumin powder
• 1 teaspoon black pepper powder
• ½ teaspoon garam masala powder (freshly ground for best flavor)
• ½ teaspoon turmeric powder
• Salt as required (to taste)

For the Curry

• 2 tablespoons oil or butter or ghee/clarified butter
• 2 medium onions, finely chopped
• 6-7 cashew nuts, soaked and made into a smooth paste
• 3 green chilies, slitted (adjust to taste)
• 1 cup lukewarm water
• 1 teaspoon kasuri methi powder (dry roasted and crushed)
• 2 tablespoons fresh coriander leaves/cilantro, chopped (for garnish)

Instructions

To Marinate the Chicken

1. Take fresh curd in a large mixing bowl.
2. Add ginger-garlic paste, followed by cumin powder, black pepper powder, garam masala powder, turmeric powder, salt, and green chili paste (if using). Whisk all ingredients well until smooth.
3. Add the chicken pieces to the marinade.
4. Mix thoroughly to coat all chicken pieces. Cover and keep aside for at least 30 minutes at room temperature, or refrigerate for longer marination.

To Make the Curry

1. Heat a heavy-bottomed pan over medium heat. Once hot, add oil/butter/ghee.
2. Add the finely chopped onions. Sauté until they turn soft and translucent.
3. Add the marinated chicken to the pan. Stir to mix well. To prevent curdling, you can briefly turn off the flame, stir the chicken continuously for a minute, then turn the flame back on to a simmer. Cover the pan and simmer for 15 minutes, stirring once or twice in between.
4. Now, add the cashew paste and slitted green chilies. Stir to mix thoroughly. Cover and continue to cook until the chicken is tender and cooked through, and the gravy starts to thicken slightly.
5. At this stage, add a cup of lukewarm water. Cook over medium flame for about 2 minutes, or until the gravy reaches your desired consistency.
6. Finally, add the Kasuri Methi powder and chopped coriander leaves. Stir briefly to combine, then immediately turn off the flame. Cover the pan and allow the curry to rest for 5 minutes for the flavors to meld.
7. Serve hot with your favorite Indian bread or rice.

Notes

• Chicken: For the best taste and flavor infusion, use bone-in chicken pieces, particularly leg and thigh cuts. The bones contribute significantly to the depth of the gravy. Skin-on chicken adds extra richness; for a lighter version, use skinless.
• Always use fresh, plain, full-fat yogurt to avoid a sour taste and ensure a creamy texture.
• For a truly rich and indulgent curry, use butter or desi ghee (clarified butter) for cooking. A 50/50 blend of oil and butter/ghee also works wonderfully.
• Preventing Curdling: A common concern with yogurt-based curries is curdling. To prevent this, momentarily turn off the heat before adding the marinated chicken to the hot pan. Stir the chicken constantly for about a minute until it begins to warm and mix well with the onions. Then, turn the flame back to low and continue cooking as instructed.
• Kasuri Methi Powder: This ingredient is crucial for the authentic flavor of Dahi Chicken. Do not omit it. To make the powder, simply dry roast the dried fenugreek leaves in a pan for about a minute until fragrant, then crush them between your palms.
• Adjust the amount of green chilies according to your preferred level of spice.

Nutrition Disclaimer:

Nutrition information provided is an estimate only and can vary significantly based on specific ingredients, brands, and preparation methods. For the most accurate nutritional data, it is recommended to consult a registered dietitian or use a reliable nutrition calculator with your exact ingredients.