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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
Sauté Aromatics
Build the Masala and Cook Chicken
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.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 414.26 calories per serving with 32.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Incorporate Yogurt and Simmer
Garnish and Serve
For an even richer and creamier texture, add a paste of 8-10 soaked and ground cashews or almonds along with the curd.
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.
Increase the amount of red chilli powder to 1.5 tsp and add one or two more slit green chillies for a fiery kick.
Garnish with fried slivered almonds or charoli (chironji) nuts just before serving for a traditional Parsi touch and a delightful crunch.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
The use of curd (dahi) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and boosting the immune system.
Spices like turmeric, cinnamon, and cloves are packed with antioxidants and have natural anti-inflammatory properties that contribute to overall wellness.
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.
Yes, it can be a healthy dish. It's rich in protein from chicken and provides probiotics from the curd, which is great for gut health. To make it healthier, you can use less oil and pair it with whole wheat rotis or brown rice.
One serving of this Dahi ma Marghi contains approximately 450-500 calories, depending on the fat content of the curd and the amount of oil used.
Absolutely! Like many curries, the flavors of Dahi ma Marghi deepen and improve overnight. You can store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop.
For a vegetarian version, you can use paneer, hard-boiled eggs (a Parsi favorite called Dahi ma Eeda), or mixed vegetables like potatoes, carrots, and peas. Adjust cooking times accordingly.
If your curd was particularly tangy, the gravy might be too sour. You can balance it by adding a little more sugar or a teaspoon of cashew paste. A pinch of cream can also help mellow the tanginess.
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