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Dahi Chicken recipe (Yogurt chicken curry)
Dahi Chicken recipe with step-by-step photos and a video recipe. Dahi Chicken (also known as Yogurt chicken curry) is a healthy chicken curry made with chicken stewed in a yogurt-based sauce, flavored with onion, garlic, and a few basic spices. You can make it within 30 minutes. Gluten-free recipe. Serve it Roti, Naan, or steamed rice.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Indian
Servings: 4 people
Calories: 350kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
To marinate the chicken
500 gm chicken, cut into bite-size pieces
1 cup Greek yogurt (or use homemade curd - refer notes) (dahi)
1 tbsp ginger garlic paste (adrak lasan ka paste)
1/4 tsp turmeric powder (haldi powder)
1 tsp Kashmiri red chili powder (kashmiri lal mirch powder)
1 tsp spicy red chili powder (add as per taste)
1/2 tsp crushed black pepper (kali mirch ka powder)
2 tsp coriander powder (dhaniya powder)
1/2 tsp cumin powder (jeera powder)
2 tsp chicken masala powder
salt to taste
To make yogurt chicken curry
2 tsp oil
2 bay leaf (tejpatta)
2 green cardamoms
4 cloves
1-inch cinnamon
1 tsp cumin
2 onions, medium size, finely chopped
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 green chili (add as per taste)
1 tsp kasuri methi (dried fenugreek leaves) (roasted and crushed)
2 tbsp chopped coriander leaves
Instructions
To marinate the chicken
In a mixing bowl combine chicken, curd/yogurt, ginger garlic paste, turmeric powder, Kashmiri red chili powder, spicy red chili powder, crushed blak pepper, coriander powder, cumin powder, chicken masala powder, salt & lemon juice.
Marinate the chicken for 30 minutes.
Making the dahi chicken recipe
Heat 2 tsp of oil in a heavy bottom pan over medium heat.
Next, add the whole spices and sauté for a few seconds.
Add onions, sauté until onions are translucent.
Add ginger and garlic and cook until onions are golden.
Lower the heat, add marinated chicken & cook uncovered for 5 minutes, stirring continuously until the marinade comes to a boil.
Now lower the heat, cover & cook for 20 minutes until the chicken is done. Stir it in between as required to avoid the burning of the spices.
After 20 minutes, the gravy thicken & the chicken will be cooked well. The oil from the masala floats on top. This indicates that the masala is cooked well.
Taste the gravy and adjust the seasoning.
Finally, add green chilli, Kasuri methi and corianderleaves. Cover and cook for 2 minutes. Remove from heat.
Yogurt chicken curry is ready to serve.
Notes
Use fresh curd/yogurt to make it. The yogurt should be at room temperature to make the curry. Do not use the yogurt taken directly out of the refrigerator. Yogurt may curdle while cooking & may spoil the entire dish.
Whisk the yogurt before adding it.
Make sure to finely chop onion, ginger, and garlic. It gets cooked well in the curry making it thick and creamy.
Marinate the chicken for a minimum of 30 minutes to 1 hour. Marinating the chicken makes the chicken tender and juicy. Better to keep it marinated overnight. The longer it marinates, the better it tastes.
Reduce the heat to low before adding the marinated chicken to the pan. Stir continuously until the gravy comes to a boil. This will prevent the curdling of yogurt.
Kasuri Methi gives a lovely aroma to this chicken curry. You can easily purchase it online or at grocery stores nearby. Slightly roast, crush and add Kasuri methi to the gravy.
Kashmiri red chili powder gives a bright red color to the dish. To substitute, you can also use normal red chili powder. But the spiciness of red chili powder differs. So add it as per taste.
Source: https://theyummydelights.com/wprm_print/4402
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