Dahi Chicken is a classic Indian chicken curry where tender chicken is marinated in spiced yogurt and slow cooked with aromatic spices to create a rich, creamy, and deeply flavorful dish.
The yogurt keeps the chicken tender and adds a delicious tangy flavor. Whether you are cooking for a weeknight dinner or a special occasion, this easy restaurant-style recipe comes together quickly and pairs perfectly with naan, roti, or steamed rice.
Growing up in an Indian household, yogurt-based curries were a regular part of our meals. This recipe keeps those familiar flavors simple and easy for everyday cooking. The tips and steps are based on my own cooking experience to help you get great results every time.
If you love homestyle chicken curries, don’t miss these delicious recipes from our website. Try the comforting Murgir Jhol, a classic Bengali chicken curry with potatoes and light gravy. For something richer, explore the Bengali Chicken Kosha with its thick, aromatic gravy. You can also try the creamy Chicken Rezala, another yogurt-based Bengali chicken curry.
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Why Would You Make This Recipe
- Easy-to-make: This Indian Dahi Chicken recipe uses simple everyday ingredients and straightforward cooking steps.
- Perfect for everyday meals: Serve it with steamed rice, jeera rice, pulao, roti, or paratha for a satisfying meal.
- No complicated ingredients: Everything you need is easily available in most Indian kitchens.
- Creamy and flavorful: Yogurt adds a deliciously creamy texture and mild tanginess to the chicken gravy.
- Great for chicken lovers: If you enjoy homestyle chicken curries with a mildly tangy gravy, this Dahi Chicken is worth trying.
Ingredients
Chicken: Use fresh chicken pieces, preferably bone-in, for a flavorful and juicy curry. I have used chicken drumsticks for this Indian dahi chicken recipe.
Yogurt (Dahi): Use fresh, thick yogurt to create the creamy, mildly tangy gravy.
Onion: Thinly slice the onions for the base of the curry.
Ginger & Garlic Paste: They enhance overall flavor of the curry. I prefer using freshly prepared homemade paste over store‑bought versions for better flavor and authenticity.
Spice Powders: Turmeric powder, Red chili powder, Coriander powder
Whole Spices: Cinnamon, Cardamom, Clove
Oil: Use any neutral cooking oil. I have used vegetable oil for cooking.
Other: Salt, Sugar, etc.
Instructions
Follow the step-by-step instructions below to make this delicious and flavorful Dahi Chicken at home. From marinating the chicken to preparing the yogurt-based gravy, each step is simple and easy to follow.
Clean and wash the chicken pieces thoroughly, then pat them dry. In a bowl, combine the chicken with turmeric powder, salt, red chili powder, and coriander powder.
Add yogurt and mix well, ensuring the chicken pieces are evenly coated. Cover and let the chicken marinate for 30 minutes.
Heat oil in a pan over medium heat. Add cinnamon, cloves, and cardamom, and sauté for a few seconds until the whole spices become fragrant.
Add the sliced onions and sauté until they turn soft and translucent. Next, add the ginger-garlic paste and cook for a few minutes until the raw smell disappears.
Add the marinated chicken along with the marinade and mix well. Cover the pan and cook over medium heat, stirring occasionally.
Add turmeric powder and red chili powder, if required, and continue cooking until the chicken is almost done.
Once the chicken is nearly cooked, add 2 cups of water and mix well. Check and adjust the seasoning, then bring the curry to a boil.
Allow it to simmer for a few minutes so that the flavors blend well and the gravy reaches the desired consistency. Finally, turn off the heat. Your delicious Dahi Chicken is ready to serve.
Variations
Indian Dahi Chicken has many delicious variations and here I am adding few popular recipes of dahi chicken curry recipes:
- Dry Dahi Chicken, also known as dahi chicken fry, is a semi-dry version where the yogurt marinade cooks down completely, leaving the chicken coated in a thick, spiced layer.
- In South Indian version of dahi chicken, coconut milk is used along with yogurt and is tempered with curry leaves, mustard seeds and green chilies.
- Adding potatoes to Dahi Chicken makes it a hearty, one-pot meal where the aloo soaks up all the spiced yogurt gravy beautifully.
Storage
Allow the Dahi Chicken to cool completely and store it in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on the stovetop over low to medium heat. Add a splash of water if the gravy has thickened.
Top tips
- Hung curd or thick, fresh yogurt works best and prevents the curry from becoming watery.
- Let the chicken marinate for at least 30 minutes so the yogurt and spices can flavor and tenderize the chicken. You can also keep for longer hours for the best outcome.
- After adding the yogurt, always cook on a low to medium flame and stir continuously to prevent splitting.
- Cold yogurt added directly to hot oil can curdle, so always bring it to room temperature before cooking.
- Slow cooking is the key to this dahi chicken recipe. Hence, allow the chicken to cook slowly so it absorbs the spices and develops a rich flavor.
FAQ
Yes, you can use Greek yogurt but dilute it slightly with a tablespoon of water as it is thicker than regular curd. It will give your Dahi Chicken a richer and creamier texture.
Yes, boneless chicken works well and cooks faster. Adjust the cooking time accordingly. However, bone-in chicken pieces give a richer flavor and more depth to the gravy.
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Indian Dahi Chicken Recipe
Materials
- 1 kg Chicken
- 1½-2 cups Yogurt
- 1½ cups Onion sliced
- 2 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 2 teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 1 inch Cinnamon Stick
- 2 nos Green Cardamom
- 2 nos Clove
- ¼ cup Vegetable Oil
- 3-4 nos Green Chili
- Salt to taste
- Sugar as per taste
Instructions
- Clean and pat dry pieces. Mix with turmeric, salt, red chili powder, coriander powder, and yogurt. Rest for 30 minutes.
- Heat oil and add cinnamon, cloves, and cardamom. Sauté until fragrant.
- Add sliced onions and green chili, sauté till transparent. Stir in ginger‑garlic paste and cook briefly.
- Add the marinated chicken, cover, and cook, stirring occasionally. Adjust the seasoning with turmeric and chili powder as needed.
- Once the chicken is almost cooked, add 2 cups of water.
- Check and adjust the salt and sugar, then let it simmer for a few minutes.
- Turn off the heat, and your delicious Dahi Chicken is ready to serve.
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