Tender chicken pieces simmered in a creamy, tangy yogurt-based gravy. This North Indian classic is mildly spiced and comes together beautifully for a comforting weeknight meal, best served with roti or rice.
Prep20 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 serving
366cal
28gprotein
14gcarbs
Ingredients
500 g Chicken (Boneless, skinless, cut into 1.5-inch pieces)
1.5 cup Curd (Thick, full-fat, whisked until smooth)
200 g Onion (About 2 medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pc Green Chilli (Slit lengthwise)
3 tbsp Ghee
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Dahi Murgi, Steamed Basmati Rice and Kachumber Salad
Creamy, gut-friendly Dahi Murgi with fluffy rice and fresh salad – truly soul-satisfying!
This gujarati dish is perfect for lunch. With 675.5600000000001 calories and 34.75g of protein per serving, it's a nutritious choice for your meal plan.
0.5 cup Water (Or as needed for gravy consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 1/2 cup of whisked curd, 1 tbsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, and 1/2 tsp salt.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and cook for 10-12 minutes, stirring occasionally, until they are soft, translucent, and golden brown. This step is crucial for the gravy's flavor base.
3
Cook the Chicken
Add the remaining 1/2 tbsp of ginger-garlic paste and the slit green chilies. Sauté for one minute until the raw aroma disappears.
Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring, until it's lightly browned on all sides.
Add the remaining 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, coriander powder, and cumin powder. Stir and cook the spices for 1 minute.
4
Incorporate the Yogurt Gravy
Reduce the heat to the absolute lowest setting. This is the most important step to prevent the curd from splitting.
Slowly add the remaining 1 cup of whisked curd, a spoonful at a time, while stirring the curry continuously.
Once all the curd is added, continue to stir gently for 2-3 minutes until it is fully incorporated and the gravy is smooth.
5
Simmer and Finish
Add 1/2 cup of water (or more for a thinner gravy) and the remaining 3/4 tsp of salt. Stir well to combine.
Bring the curry to a gentle simmer. Cover the pan and let it cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. You will see oil separating at the edges of the pan.
Turn off the heat. Stir in the garam masala and crushed kasuri methi. Let it rest for 5 minutes for the flavors to meld.
6
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
