Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4–5
Dahi Chicken is a rich, aromatic Indian chicken curry made with thick curd and a blend of whole and ground spices. The yogurt adds a beautiful tangy depth to the gravy that makes it stand out from your everyday chicken curry. It’s not too thin, not too thick — just the right consistency to pair with hot rotis or a simple pulao. This recipe is straightforward, uses pantry-friendly ingredients, and delivers big on flavor. Give it a try and you’ll want to make it every week!
🧾 Ingredients
– 300 grams thick curd (yogurt)
– Mustard oil – for cooking
– ½ teaspoon turmeric powder
– 1½ teaspoon red chilli powder
– 1–1½ teaspoon coriander powder
– 1 teaspoon salt (adjust to taste)
– 3 tablespoons ginger garlic paste
– 2 tablespoons ground brown onion (fried and crushed)
– 2 tablespoons watermelon seeds (magaz)
– 2 tablespoons coconut powder
– ½ cup water (for the spice base)
– ½ litre water (for gravy – adjust to preference)
– 1 litre water (for boiling chicken)
Whole Spices:
– 1 blade mace (javitri)
– 5–6 black peppercorns
– 4–5 cloves
– 4–5 small cardamoms (green)
– 2 large cardamoms (black)
– 1 star anise
– ½ teaspoon cumin seeds
– 2 bay leaves
– 1 small piece
👨🍳 Step-by-Step Process
In a separate pot, bring 1 litre of water to a boil. Add the chicken pieces and boil for 7–8 minutes until partially cooked. Set aside.
Step 2 – Heat the Oil and Bloom Spices
Heat mustard oil in a heavy-bottomed pan or wok. Once hot, add all the whole spices — mace, black pepper, cloves, small cardamom, large cardamom, star anise, cumin, bay leaves, and cinnamon. Let them sizzle for 30–40 seconds on medium heat until fragrant.
Step 3 – Add Curd and Ground Spices
Lower the heat to slow-to-medium. Add the 300g of curd along with turmeric powder, red chilli powder, and coriander powder. Stir and cook on a gentle flame, allowing the curd to cook into the spices.
Step 4 – Add Ginger Garlic Paste
Add 3 tablespoons of ginger garlic paste and ½ cup of water. Stir well and continue cooking on slow-to-medium heat, letting the masala come together.
Step 5 – Add Brown Onion, Watermelon Seeds & Coconut Powder
Once the masala is cooking nicely, add the pre-fried and crushed brown onion (2 tablespoons), 2 tablespoons of watermelon seeds, and 2 tablespoons of coconut powder. Mix everything well.
Step 6 – Add the Boiled Chicken
Add the parboiled chicken to the masala and mix thoroughly so every piece is well coated with the spice mixture.
Step 7 – Adjust Water and Add Salt
Add water according to how thick or thin you want the gravy. For a medium-thick consistency, use around ½ litre. Add salt to taste (approximately 1 teaspoon or slightly more).
Step 8 – Pressure Cook
Cook until one whistle on medium heat (or simmer covered for 15–20 minutes if not using a pressure cooker), until the chicken is fully tender and the gravy is a rich, deep color.
Step 9 – Serve
Once done, you’ll have a beautifully colored, perfectly textured dahi chicken. Serve hot with roti, naan, or pulao.
