Dahi chicken, also known as yogurt chicken curry, is a delicious and popular Indian dish that combines tender chicken pieces with a yogurt-based gravy.
This dish is known for its rich and flavorful taste, as well as its unique blend of spices and ingredients.
The key ingredient in dahi chicken is yogurt, which serves as the base for gravy. The yogurt helps to tenderize the chicken while adding a creamy texture and tangy flavor to the dish.
Follow the instructions in my recipe to make this dish at home.
Key Takeaways:
- Dahi Chicken is a popular Indian dish that combines tender chicken with a yogurt-based gravy.
- The yogurt in Dahi Chicken serves as the base for the creamy and tangy gravy.
- The dish is spiced with ingredients like ginger, garlic, turmeric, cumin, coriander, and chili powder.
- Dahi Chicken can be served with rice, naan bread, roti, or paratha.
- The dish is known for its rich, flavorful, and satisfying taste.
- Try butter chicken korma, chicken saag, tandoori or chicken tikka masala as an alternative. Chicken curry or butter chicken are also worth trying.
The Ingredients:
- Chicken: 1 kg (cut and cleaned)
- Yogurt: 100 gm
- Ginger-Garlic Paste Made with 1.5 inch Ginger and 2 Garlic Cloves
- Onion: 2 Big Sized (finely sliced)
- Red Chilis: 3 pieces
- Turmeric Powder: 1 tbl spoon
- Red Chili Powder:1 tbl spoon
- Kashmiri Chili Powder: 1 tbl spoon
- Coriander Powder: ½ tbl spoon
- Cumin Powder: ½ tbl spoon
- Garam Masala: 1 tbl spoon
- Coriander Leaves: 1 tbl spoon
- Refined Oil: 3 table spoon
- Ghee: 1 tablespoon
- Whole Spices: Cumin Seeds: 1 tbl spoon, Cardamom: 4 pieces, Black Pepper: 7 pieces
- Salt to Taste
How to Cook Dahi Chicken (Step by Step Images)?
1. Heat the kadai or wok on clay stove. (Traditional recipes taste better when cooked on a chullah. However, if you don’t have a chullah at home, you can prepare the dish on your gas stove.)
2. Pour refined oil into the wok and add 1 tablespoon of ghee to the smoking oil. (If desired, you can prepare the dish using only refined oil.)
3. Add the whole spices such as cumin seeds, cardamom, black pepper to the oil-ghee mixture.
4. Once the whole spices release their aroma, add finely sliced onions and fry them until they turn light brown.
5. Add the chicken pieces to the wok and mix them well.
6. Cook for a few minutes and then add 2 teaspoons of salt. Mix well.
7. Continue cooking until the color of the chicken pieces change.
8. Add ginger-garlic paste and stir well.
9. Add turmeric powder, chili powder, red chili powder, coriander powder, and cumin powder. Adjust the salt if required.
10. Mix well and cover the wok with a lid. Since the chicken releases water, you don’t need to add much water to boil the chicken pieces.
11. After 10 minutes, remove the lid and give the chicken and masala mix a good stir.
12. Beat yogurt in a bowl to achieve a creamy texture. Add the yogurt to the chicken and continue stirring.
13. Cover the wok for another 5 minutes.
14. Add some water. It is better to use warm water at this point.
15. Add green chilies and place the lid on.
16. Add garam masala and sprinkle coriander leaves.
17. Once the gravy thickens, the Dahi Chicken is done.
18. Serve it with steamed rice, soft and fluffy naan, layered paratha, and pulao.
Recipe Card:
Dahi Chicken (Yogurt Chicken Curry)
Ingredients
- 1 kg Chicken (cut and cleaned)
- 100 grams Yogurt
- 2 pieces Onion (finely sliced)
- 3 pieces Red Chili
- 1 tablespoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Kashmiri Chili Powder
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- 1 tablespoon Garam Masala
- 1 tablespoon Coriander Leaves
- 3 tablespoon Refined Oil
- 1 tablespoon Ghee
- 1 tablespoon Cumin Seed
- 4 pieces Cardamom
- 7 pies Black Pepper
- Salt to Taste
Paste
- 1½ inch Ginger (pasted)
- 2 pieces Garlic (pasted)
Instructions
- Heat the kadai or wok on clay stove. (Traditional recipes taste better when cooked on a chullah. However, if you don’t have a chullah at home, you can prepare the dish on your gas stove.)
- Pour refined oil into the wok and add 1 tablespoon of ghee to the smoking oil. (If desired, you can prepare the dish using only refined oil.)
- Add the whole spices such as cumin seeds, cardamom, black pepper to the oil-ghee mixture.
- Once the whole spices release their aroma, add finely sliced onions and fry them until they turn light brown.
- Add the chicken pieces to the wok and mix them well.
- Cook for a few minutes and then add 2 teaspoons of salt. Mix well.
- Continue cooking until the color of the chicken pieces change.
- Add ginger-garlic paste and stir well.
- Add turmeric powder, chili powder, red chili powder, coriander powder, and cumin powder. Adjust the salt if required.
- Mix well and cover the wok with a lid. Since the chicken releases water, you don’t need to add much water to boil the chicken pieces.
- After 10 minutes, remove the lid and give the chicken and masala mix a good stir.
- Beat yogurt in a bowl to achieve a creamy texture. Add the yogurt to the chicken and continue stirring.
- Cover the wok for another 5 minutes.
- Add some water. It is better to use warm water at this point.
- Add green chilies and place the lid on.
- Add garam masala and sprinkle coriander leaves.
- Once the gravy thickens, the Dahi Chicken is done.
- Serve it with steamed rice, soft and fluffy naan, layered paratha, and pulao.
