Dahi ma Marghi

Name: Dahi ma Marghi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g chicken (bone-in, skinless, cut into medium pieces); 1 cup yogurt (thick, whisked until smooth); 2 tbsp chickpea flour (besan); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 2 tbsp oil; 1 tsp cumin seeds; 1 inch cinnamon stick; 3 pcs clove; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(68)

TASTE SCORE

8/10

Tender chicken pieces simmered in a tangy, spiced yogurt gravy that gets its body from chickpea flour. A comforting Gujarati-style chicken curry that comes together in one pot and pairs beautifully with bhakri or steamed rice.

PREP

15m

COOK

35m

SERVES

1 KATORI

339 cal

SERVINGS

METHOD · 7 STEPS

prep · ~3 min
Prepare the yogurt mixture.
1.In a mixing bowl, whisk the yogurt until smooth and lump-free.
2.Add the chickpea flour (besan) and whisk again until fully incorporated with no lumps.
3.Stir in turmeric powder, red chili powder, cumin powder, and coriander powder. Set aside.
temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pot over medium heat.
2.Add cumin seeds, cinnamon stick, and cloves. Let sizzle for 30 seconds until fragrant.
3.Add green chilies and sauté for 20 seconds.
saute · ~7 min
Sauté the onions.
1.Add chopped onions to the pot and cook for 6 to 7 minutes until golden brown.
2.Stir occasionally to prevent burning. The onions should be deeply caramelized for best flavor.
TIPGetting the onions properly golden adds sweetness and depth to the gravy.
saute · ~10 min
Cook the aromatics and chicken.
1.Add ginger paste and garlic paste. Sauté for 1 minute until the raw smell disappears.
2.Add chopped tomatoes and cook for 4 to 5 minutes until soft and oil begins to separate.
3.Add chicken pieces and stir well to coat with the masala. Cook for 5 minutes, turning occasionally.
mix · ~3 min
Incorporate the yogurt mixture.
1.Lower the heat to the lowest setting.
2.Pour the yogurt-besan mixture into the pot, stirring continuously.
3.Keep stirring for 2 to 3 minutes to prevent the yogurt from curdling.
TIPLow heat and constant stirring are essential — high heat will split the yogurt and ruin the gravy texture.
simmer · ~25 min
Simmer the curry until chicken is tender.
1.Add water and salt. Stir everything together.
2.Increase heat to medium and bring to a gentle boil.
3.Once boiling, reduce heat to low, cover the pot, and simmer for 20 to 25 minutes.
4.Stir once or twice during cooking. Cook until the chicken is fork-tender and the gravy thickens.
TIPBone-in chicken releases more flavor and stays juicier than boneless cuts for this slow-simmered curry.
garnish · ~1 min
Finish and serve.
1.Sprinkle garam masala over the top and stir gently.
2.Garnish with chopped coriander leaves.
3.Serve hot with bhakri, roti, or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the besan into the yogurt until completely lump-free to avoid a gritty gravy.
2
Caramelize the onions until deep golden for a natural sweetness that balances the tangy yogurt.
3
Always add the yogurt mixture on the lowest heat and stir constantly to prevent curdling.
4
Bone-in chicken is ideal for this dish as it stays moist and infuses the gravy with more flavor.
5
If the gravy seems thin after simmering, crush a chicken piece against the pot to release collagen and thicken it.
6
Let the curry rest for 10 minutes off the heat before serving to allow the flavors to meld.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Replace yogurt with full-fat coconut cream plus 1 tablespoon lemon juice for tang; use dairy-free yogurt with a thick consistency. Ideal for those avoiding dairy.

low oil

Low-oil

Reduce oil to 1 teaspoon and use a non-stick pan; dry-roast the whole spices before adding onions. A lighter version for calorie-conscious cooks.

high protein

High-protein

Swap chicken for paneer or firm tofu (skip the searing step) and add a handful of boiled chickpeas. Perfect for vegetarians seeking a protein-rich meal.

jain

Jain

Omit onion and garlic; instead use asafoetida (hing) in the tempering and increase ginger paste to 1.5 tsp. Follows Jain dietary restrictions of no root vegetables.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Lean Protein

Chicken provides a complete source of protein essential for muscle repair and satiety, with bone-in cuts offering additional minerals like calcium and phosphorus.

✓

Gut-Friendly Probiotics

The fermented yogurt contributes live probiotics that support digestive health, while the gentle cooking method preserves some of these beneficial bacteria.

✓

Rich in Anti-Inflammatory Spices

Turmeric, ginger, and cinnamon are known for their anti-inflammatory properties, which may help reduce oxidative stress in the body.

✓

Low in Unhealthy Fats

This recipe uses only 2 tablespoons of oil for the entire dish, keeping it lighter than many cream-based Indian gravies.

QUESTIONS?

Frequently asked questions

Yogurt curdles when it is added to too high heat or stirred too slowly. Always reduce the heat to the lowest setting before pouring in the yogurt-besan mixture, and stir continuously for the first 2-3 minutes.