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Dahi Chicken Recipe | Dahi Murgh
5 from 60 votes

Dahi Chicken Recipe | Dahi Murgh

Dahi Chicken is a yogurt-marinated curry made with bone-in chicken pieces soaked in a spiced yogurt mixture. The recipe includes ginger-garlic paste, cumin, black pepper, turmeric, and garam masala in the marinade, followed by cooking with onions, cashew paste, green chilies, and kasuri methi powder. The result is a rich, creamy curry with balanced spices and a hint of heat.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3
Course: Side Dish, Lunch
Cuisine: Indian

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
    Cup of Yum
  1. Take curd in a large bowl.
  2. 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.
  3. Add chicken pieces.
  4. Mix well and keep aside for 30 minutes.
To Make the Curry
  1. Heat a pan. Once the pan is heated enough, add oil/butter.
  2. Add chopped onions. Saute until the onion turns soft.
  3. 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.
  4. Now add cashew paste and green chilies. Stir to mix. Cover and cook until chicken cooked and starts sticking to the pan.
  5. At this point add a cup of lukewarm water. Cook over medium flame for 2 minutes or until the gravy reached the required consistency.
  6. 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.
  7. 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.