Dahi chicken is a classic Indian curry where chicken is simmered in a tangy and aromatic yogurt-based sauce. Unlike many curries that rely on tomatoes or cream, this one gets its rich texture and bright flavor from dahi, or yogurt. It’s a comforting dish that highlights the simple goodness of spices and tender chicken.
Jump to:
- Why will you love <strong>Dahi Chicken</strong>?
- <strong>Dahi Chicken Ingredients</strong>
- How to Make Dahi Chicken
- Step 1: Prepare the Chicken and Yogurt
- Step 2: Build the Masala Base
- Step 3: Combine and Simmer the Curry
- What to Serve with Dahi Chicken
- Helpful Tricks for Dahi Chicken
- How to Store and Freeze Dahi Chicken
- Dahi Chicken Recipe FAQs
- Why did my yogurt sauce curdle or split?
- Can I make this with boneless chicken?
- Is dahi chicken very spicy?
This recipe comes together in under an hour, making it a great option for a weeknight dinner. The process is straightforward, with the key technique being how you add the yogurt to create a smooth, unbroken sauce. The result is a wonderfully balanced curry that is savory, tangy, and fragrant.
Why will you love Dahi Chicken?
Searing the chicken first develops a flavorful brown crust that adds depth to the finished curry.
Taking the pan off the heat before adding the yogurt is a critical step that gently lowers the temperature, preventing the yogurt from curdling and ensuring a creamy sauce.
Finishing the dish with crushed kasuri methi (dried fenugreek leaves) and fresh cilantro adds a final layer of aroma and brightness that ties all the flavors together.
Dahi Chicken Ingredients
• Yogurt: Use plain, full-fat yogurt. It has a lower tendency to split or curdle when heated compared to low-fat or non-fat versions. Bring it to room temperature before using.
• Chicken: Bone-in chicken pieces add more flavor to the gravy as they cook, but boneless, skinless thighs or breasts are a convenient alternative. Cut them into uniform 2-inch pieces.
• Kasuri Methi: These are dried fenugreek leaves and they provide a distinct, savory aroma that is signature to many North Indian dishes. Find them at Indian grocery stores or online.
• Ghee: Using ghee (clarified butter) instead of oil will give the curry a richer, slightly nutty flavor that is very traditional.
• Ginger-Garlic Paste: You can buy this pre-made or make your own by blending equal parts fresh ginger and garlic cloves into a smooth paste.
Exact quantities are in the recipe card below.
How to Make Dahi Chicken
Step 1: Prepare the Chicken and Yogurt
First, whisk your yogurt in a bowl until it’s smooth and set it aside. This helps it incorporate into the sauce without lumps. Season the chicken pieces with salt and turmeric, then sear them in a hot pan until golden brown on all sides. Remove the chicken and set it aside for later.
Step 2: Build the Masala Base
In the same pan, temper whole spices like cumin seeds and cinnamon. Sauté sliced onions until they are soft and golden, which builds a sweet foundation for the curry. Stir in the ginger-garlic paste, green chilies, and ground spices, cooking them briefly to release their aromas.
Step 3: Combine and Simmer the Curry
Add the seared chicken back to the pan. The most important step comes next: remove the pan from the heat before stirring in the whisked yogurt. This prevents it from curdling. Once combined, return the pan to low heat, cover it, and let the curry simmer gently until the chicken is cooked through and tender. Finish by stirring in kasuri methi and fresh cilantro.
What to Serve with Dahi Chicken
This curry is wonderful served over steamed basmati rice or with fresh naan bread to soak up the sauce.
Helpful Tricks for Dahi Chicken
Food Safety: Ensure chicken is fully cooked by checking for an internal temperature of 165°F (74°C) in the thickest part.
Preventing Curdling: Using room-temperature, full-fat yogurt and adding it off the heat are the most important steps to ensure a smooth, creamy sauce.
Adjusting Heat: For a milder curry, remove the seeds from the green chilies or use fewer of them. Kashmiri chili powder adds color with minimal heat.
Chicken Options: You can use boneless, skinless chicken thighs or breasts, but you may need to reduce the simmering time by 5-10 minutes.
How to Store and Freeze Dahi Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. Dahi chicken can be frozen for up to 2 months, though the texture of the sauce may change slightly upon thawing. Reheat gently on the stovetop over low heat, adding a splash of water if needed, until warmed through.
Dahi Chicken Recipe FAQs
Why did my yogurt sauce curdle or split?
Yogurt can curdle if it’s heated too quickly or if it’s added to a very hot pan. To prevent this, always use full-fat yogurt at room temperature and remove the pan from the heat before stirring it in. A slow, gentle simmer is best.
Can I make this with boneless chicken?
Yes, you can use boneless, skinless chicken thighs or breasts. Cut them into 2-inch chunks. Boneless chicken cooks faster, so reduce the final simmering time to 15-20 minutes, or until the chicken is cooked through.
Is dahi chicken very spicy?
This dish is more tangy and aromatic than it is spicy. The heat comes from the green chilies and chili powder, both of which you can adjust. For less heat, use fewer green chilies and choose a mild chili powder like Kashmiri.
Dahi Chicken (Yogurt Chicken Curry)
Ingredients
- 1 lb bone-in skinless chicken, cut into 2-inch pieces, 450g
- 1 cup plain whole-milk yogurt at room temperature, 240g
- 1 tsp salt plus more to taste
- 1/2 tsp turmeric powder
- 4 tbsp vegetable oil or ghee divided, 60 ml
- 1 tsp cumin seeds
- 1 cinnamon stick 2-inch
- 2 medium onions thinly sliced
- 2 green chilies slit lengthwise
- 2 tbsp ginger-garlic paste
- 2 tsp ground cumin
- 1 tsp red chili powder like Kashmiri
- 2 tsp garam masala
- 1 tbsp kasuri methi dried fenugreek leaves
- 1/4 cup chopped fresh cilantro for serving, 15g
Instructions
- In a small bowl, whisk the yogurt until it is completely smooth and creamy. Set aside.
- Pat the chicken pieces dry and season them with salt and turmeric powder.
- Heat 2 tablespoons of oil in a large pan or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and sear for 3-4 minutes per side, until lightly browned. Remove the chicken to a plate. It will not be cooked through yet.
- In the same pan, add the remaining 2 tablespoons of oil. Once warm, add the cumin seeds and cinnamon stick and cook for 30 seconds until fragrant. Add the sliced onions and sauté for 8-10 minutes, until soft and golden brown.
- Stir in the green chilies and ginger-garlic paste. Cook for 1 minute until the raw smell is gone. Add the ground cumin, red chili powder, and garam masala. Stir constantly for 30 seconds to toast the spices.
- Return the seared chicken and any accumulated juices to the pan. Toss to coat the chicken in the spice mixture.
- Remove the pan from the heat completely. Slowly pour in the whisked yogurt, stirring continuously to combine it with the masala. This prevents the yogurt from splitting.
- Return the pan to low heat. Cover and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through. Check that the internal temperature reaches 165°F (74°C) with a meat thermometer.
- Crush the kasuri methi between your palms and stir it into the curry along with the chopped cilantro. Adjust salt to taste and serve warm.
