Dahi ma Marghi
A creamy, tangy Parsi chicken curry made with a rich yogurt base and a blend of aromatic spices. This comforting dish comes together quickly and pairs perfectly with hot chapatis or steamed rice for a wholesome meal.
For 4 servings
Marinate the Chicken
- In a mixing bowl, combine the chicken pieces with 2 tablespoons of the whisked curd, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt.
- Mix thoroughly to ensure each piece of chicken is well-coated.
- Cover and set aside to marinate for at least 20 minutes at room temperature.
Sauté Aromatics
- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
- Add the finely chopped onions and cook, stirring occasionally, for 8-10 minutes until they are soft and golden brown.
- Stir in the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
Build the Masala and Cook Chicken
- Add the chopped tomato and cook for 4-5 minutes, mashing it with your spoon, until it turns soft and pulpy.
- Add the ground spices: remaining turmeric powder, red chilli powder, coriander powder, and cumin powder. Stir and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
- Add the marinated chicken to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is seared and changes color on all sides.
Incorporate Yogurt and Simmer
- Reduce the heat to the absolute lowest setting. This is a critical step to prevent the curd from curdling.
- Slowly pour in the remaining whisked curd, stirring continuously and vigorously until it is fully incorporated into the masala.
- Once the curd is mixed in smoothly, add the remaining salt, sugar, and 1/2 cup of warm water. Stir well to combine.
- Increase the heat to medium-low and bring the curry to a gentle simmer. Do not boil rapidly.
- Cover the pan and let it cook for 15-20 minutes, or until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.
Garnish and Serve
- Turn off the heat and stir in the garam masala powder.
- Garnish generously with freshly chopped coriander leaves.
- Let the curry rest, covered, for 5-10 minutes to allow the flavors to meld.
- Serve hot with Parsi rotli (chapatis), naan, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat, room temperature curd and whisk it well to prevent curdling.
- 2Adding the curd on the lowest possible heat while stirring constantly is the most crucial step for a smooth gravy.
- 3Searing the chicken before simmering locks in its juices and adds a deeper flavor to the dish.
- 4The small amount of sugar is essential to balance the sourness of the curd and tomatoes, creating the signature Parsi sweet and sour taste.
- 5If the gravy is too thick, adjust with a splash of warm water. If it's too thin, simmer uncovered for a few more minutes.
Adapt it for your goals.
Creamier Gravy
For an even richer and creamier texture, add a paste of 8-10 soaked and ground cashews or almonds along with the curd.
With Bone in ChickenWith Bone-in Chicken
Using bone-in chicken pieces like thighs or drumsticks will add more depth of flavor to the gravy. Increase the simmering time by 10-15 minutes to ensure the chicken is cooked through.
Spicier VersionSpicier Version
Increase the amount of red chilli powder to 1.5 tsp and add one or two more slit green chillies for a fiery kick.
With a Nutty GarnishWith a Nutty Garnish
Garnish with fried slivered almonds or charoli (chironji) nuts just before serving for a traditional Parsi touch and a delightful crunch.
Why this is on our healthy list.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
Supports Gut Health
The use of curd (dahi) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and boosting the immune system.
Anti-inflammatory Spices
Spices like turmeric, cinnamon, and cloves are packed with antioxidants and have natural anti-inflammatory properties that contribute to overall wellness.
Frequently asked questions
There are three key steps: 1) Use full-fat curd at room temperature. 2) Whisk it until it's completely smooth. 3) Turn the stove heat to the absolute lowest setting before adding the curd, and stir continuously until it's fully incorporated.
