Dahi Chicken Recipe | Dahi Murgh
User Reviews
5
Dahi Chicken Recipe | Dahi Murgh
Description
The Dahi Chicken Recipe features chicken pieces marinated in a blend of yogurt, ginger-garlic paste, and a mixture of warm spices such as cumin, black pepper, turmeric, garam masala, and optional green chili paste. Using bone-in pieces, particularly leg portions with skin, enhances the curry's flavor and richness. Fresh curd creates a creamy base that tenderizes the meat and adds a subtle tang.
The curry begins by sautéing onions until softened, then cooking the marinated chicken covered to retain moisture. Adding cashew nut paste thickens the sauce and brings richness, while slitted green chilies provide mild heat. A finishing touch of kasuri methi powder imparts a distinctive aroma and depth. The gravy is adjusted with water for preferred consistency and finished with chopped coriander leaves.
This curry can be served with rice or Indian breads and is suitable for those seeking a comforting and flavorful homemade chicken curry. For best results, use fresh yogurt, and consider turning off the heat briefly when adding chicken to prevent curdling. Roasting and crushing kasuri methi before use enhances its flavor.
Ingredients
For the Marinate
- 500 grams chicken bone-in, 1.1 lbs
- ⅔ cup yogurt aka curd
- 2 teaspoon ginger-garlic paste
- 1 teaspoon green chili paste optional
- 1 tablespoon cumin powder
- 1 teaspoon black pepper powder
- ½ teaspoon garam masala powder
- ½ teaspoon turmeric powder
- salt as required
For the Curry
- 2 tablespoon oil or butter or ghee/clarified butter
- 2 onion finely chopped, medium
- 6-7 cashew nuts paste
- 3 green chili slitted
- 1 cup water lukewarm
- 1 teaspoon kasuri methi powder
- 2 tablespoon Coriander leaves chopped, aka cilantro
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. 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.
- Serve hot.
Notes
- Use bone-in chicken pieces, such as legs with skin, for richer flavor and texture in the curry.
- Fresh curd is preferred for marination to ensure the best texture and taste in the gravy.
- To avoid curdling when adding yogurt-based marinade, turn off the flame before adding chicken, stir continuously, then resume gentle simmering.
- Kasuri methi powder adds unique flavor; dry roast the dried fenugreek leaves briefly before crushing to enhance aroma.
- Substitute butter or desi ghee for oil to create a richer curry.
User Reviews
Overall Rating
5
You'll Also Love
