Dahi Chicken (Yogurt Chicken Curry)
Tender chicken pieces simmered in a creamy, tangy yogurt sauce with aromatic Indian spices.
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.
Notes
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.