A delicious and super easy recipe that combines yogurt or dahi (yogurt) and chicken, this dahi chicken curry pairs perfectly well with rice, pulao or parathas. It comes together real quick with some very basic and simple ingredients that are most likely lying in your pantry right now. There are no tomatoes added in this chicken curry, as the yogurt takes care of the sour element.
This dahi chicken is a recipe that I find comfort in on most weekends. The recipe requires a minimalistic approach in terms of ingredients, but comes out fabulous. The yogurt is whisked and allowed to marinate with the chicken for about 30 minutes before the cooking process starts. And then it is all cooked till chicken pieces are soft and succulent, along with basic spices found in an Indian kitchen.
Let’s take a look at the recipe.
Preparation time – 30 minutes
Cook time – 40 minutes
Serves – 3
Ingredients
- 500 g chicken, curry cut pieces
- 200 g dahi or yogurt, whisked till smooth
- Salt to taste
- 1 tsp Kashmiri red chilli powder
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 1 black cardamom
- 3 cardamoms
- 3 cloves
- 2 large onions, finely sliced
- 2 green chillies, finely chopped
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp fennel powder
- 1/2 tsp black pepper powder
- 1/4 tsp garam masala
- 400 ml hot water
- 2 tbsp fresh coriander leaves, finely chopped
Directions
- Wash the chicken and pat dry with a kitchen towel.
- Marinate the chicken with whisked dahi or yogurt, salt and Kashmiri red chilli powder. Mix well and let it rest for atleast 30 minutes.
- Heat oil in a kadhai. Once hot, temper with cumin seeds and whole spices – bay leaf, cinnamon stick, green cardamom, black cardamom and cloves. Stir it for a few seconds till you can smell the aroma.
- Add the onions and chopped green chillies. Fry the onions till golden brown and translucent.
- Add the ginger garlic paste and saute till the raw aromas disappear.
- Once done, add the marinated chicken and fry for 10 minutes on high heat. All the excess water from the yogurt should evaporate.
- Season with cumin powder, coriander powder, fennel powder and black pepper powder. Mix well.
- Cover and cook on low flame for ten minutes.
- Pour hot water for the making the gravy.
- Add some finely chopped coriander leaves into the gravy and allow it to come to an aggressive boil.
- Cover and allow the chicken to cook completely. Put the flame at low.
- Season with garam masala and give it one last mix.
- Garnish with finely chopped coriander leaves.
- Serve hot with jeera rice, pulao, plain rice or parathas/naan.
Hope you try out this delicious dahi chicken in your own kitchen.
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