Dahi (yogurt) chicken

Dahi ( yogurt ) chicken, a delicious dish that requires minimal effort and delivers scrumptious results! Don’t you just love it when it’s easy to cook up a tasty meal without having to slog it out in the kitchen? Indian food can be daunting, given its long list of ingredients and a lot of sautéing. But that’s the trade-off with authentic Indian dishes. Most North Indian dishes need these lengthy procedures but the resultant dish is well worth the effort!


Today I’m sharing a rather simple dish called Dahi chicken. What I like about this, is that you simply marinate the chicken with yogurt and spices, and cook it after sautéing some onions and ginger garlic. That’s all! No tomatoes, no cream nor any nuts! The sour yogurt balances the spices, giving this curry a little tang and heat with succulent, fall of the bone chicken! Oh so yum! We enjoyed it with some lachcha paratha (crispy, flaky, layered unleavened flatbread)! You could also add some water to thin out the curry and enjoy it with rice. If you haven’t tried this already, I’m sure you will love it and will definitely be making it more often! Have unexpected guests coming over? This is the perfect dish for any occasion!

Step by step instructions

1.In a sufficiently large bowl, add yogurt, turmeric, cumin, coriander, red chilli, kashmiri red chilli and garam masala powders. Also add lemon juice, salt, and pepper to season. Add chicken pieces, mix well, leave it to marinate for a minimum of 1 hour or overnight (the longer the better).

2.Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.

3.Add in the sliced onions, sauté until golden brown.

4.Add in the ginger garlic paste, sauté until aromatic.

5.Add in the chicken along with the marinade.

6.Mix well, stir and cook for about 2-3 minutes on medium-high heat. Cover the pot and let it simmer for 15-20 minutes on medium-low heat, stirring occasionally in between. Once you see the oil floating on top, the masala is well cooked.

7.The chicken should have cooked in its own juices and the water from the yogurt. If it’s too thick add little lukewarm water, if you prefer a thicker gravy, continue to cook uncovered until the moisture dries up. Add finely chopped cilantro, mix well and switch off the heat. Serve hot with steamed rice/jeera rice or any other flatbread.

Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml

Dahi (yogurt) chicken

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Serving Size: 4 people

Dahi (yogurt) chicken

Dahi chicken is a delicious dish that requires minimal effort and yet is truly lip smacking! Chicken is marinated in yogurt and spices and cooked until succulent and fall-off-the bone tender!

Ingredients

  • 750 grams/1.65 lbs chicken, preferably bone-in
  • For the marinade
  • 1 & 1/2 cup dahi/yogurt
  • 1 tsp red chilli powder/ cayenne pepper
  • 1/4 tsp turmeric powder
  • 1 tbsp cumin-coriander powder
  • 1 tsp Kashmiri red chilli powder/paprika
  • 1 tsp garam masala
  • 1/2 tbsp lemon juice
  • 1/4 tsp black pepper powder
  • Salt, to taste
  • For the curry
  • 2 to 3 tbsp butter
  • 1 tbsp oil, or use 3-4 tbsp oil and skip the butter
  • Whole spices ( 3-4 cloves, 1 Bay leaf, 1 inch cinnamon, 3-4 green cardamom, 4-5 peppercorns)
  • 2 cups sliced onions
  • 2 tbsp ginger garlic paste
  • 2 tbsp finely chopped cilantro (dhania leaves)

Instructions

  1. In a sufficiently large bowl, add yogurt, turmeric, cumin-coriander, red chilli, kashmiri red chilli and garam masala powders. Also add lemon juice, salt and pepper to season. Add chicken pieces, mix well, leave it to marinate for a minimum of 1 hour or overnight (the longer the better).
  2. Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.
  3. Add in the sliced onions, sauté until golden brown. You can also add some slit green chillies, for more heat, at this stage.
  4. Add in the ginger garlic paste, sauté until aromatic.
  5. Add in the chicken along with the marinade.
  6. Mix well, stir and cook for about 2-3 minutes on medium-high heat. Cover the pot and let it simmer for 15-20 minutes on medium-low heat, stirring occasionally in between. Once you see the oil floating on top, the masala is well cooked.
  7. The chicken should have cooked in its own juices and the water from the yogurt. If it's too thick add little lukewarm water, if you prefer a thicker gravy, continue to cook uncovered until the moisture dries up. Add finely chopped cilantro, mix well and switch off the heat. Serve hot with steamed rice/jeera rice or any other flatbread.
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Have a great week ahead!!

Regards,

Freda

26 comments

  1. cupcakecache says:

    That looks delicious and healthy! I will try this. I am looking forward to making your crazy chocolate cupcake without eggs, butter, or milk. My mom who was raised during the depression had a similar recipe for a cake made with potatoes. I will print it next week. I have never made it myself but I remember my mom making it and it was delicous.

  2. Loretta says:

    Wow Freda! Love this curry, I’ve made something similar, but you’ve definitely perfected it, and look at all those amazing pictures! Love it. By the way, I was wondering why your pictures don’t show up on the Reader? I think I’ve noticed it a couple of times. Your pictures and styling definitely need to be shown to the world 🙂

    • Freda Dias says:

      Thanks so much Loretta! You are always so kind! I have been noticing that problem ever since I shifted to a self-hosted site, sometimes it shows, sometimes it doesn’t and well sometimes the post doesn’t show at all. Nothing much I can do there, as wordpress.org is a separate platform.

      • Loretta says:

        I’m sure it will sort itself out in time, Freda. Many of my blogger friends have switched to a self-hosted site, I guess I’m the only one left in the dark ages 🙂

  3. Sandhya says:

    Freda,
    The dahi chicken has me drooling here. I like recipes like these where once the chicken is marinated and yummy, the curry is a snap to put together.
    Your photos are amazing , as usual!

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