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Dahi Chicken | Yogurt Marinated Chicken Curry
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4.67 from 6 votes

Dahi Chicken | Yogurt Marinated Chicken Curry

Dahi Chicken | Yogurt Marinated Chicken Curry, a delicious dish that requires minimal effort and delivers scrumptious results!
Course Main Course
Cuisine Indian
Keyword Dahi Chicken
Prep Time 15 minutes
Cook Time 30 minutes
Marination time 1 hour
Total Time 45 minutes
Servings 4 people
Author Freda Dias

Ingredients

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

  • 1.65 lbs / 750 grams 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
  • 3/4 tsp Salt or 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/coriander leaves

Instructions

  • 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).
  • Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.
  • Add in the sliced onions, sauté until golden brown. You can also add some slit green chillies, for more heat, at this stage.
  • Add in the ginger garlic paste, sauté until aromatic.
  • Add in the chicken along with the marinade.
  • 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.
  • 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.