Dahi Murgi
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.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.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.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.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
Step 2
- a.Sauté Aromatics and Onions
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until they become fragrant.
- d.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
Step 3
- a.Cook the Chicken
- b.Add the remaining 1/2 tbsp of ginger-garlic paste and the slit green chilies. Sauté for one minute until the raw aroma disappears.
- c.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.
- d.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
Step 4
- a.Incorporate the Yogurt Gravy
- b.Reduce the heat to the absolute lowest setting. This is the most important step to prevent the curd from splitting.
- c.Slowly add the remaining 1 cup of whisked curd, a spoonful at a time, while stirring the curry continuously.
- d.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
Step 5
- a.Simmer and Finish
- b.Add 1/2 cup of water (or more for a thinner gravy) and the remaining 3/4 tsp of salt. Stir well to combine.
- c.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.
- d.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
Step 6
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, thick curd (yogurt) for a creamy, rich gravy that is less likely to curdle. Greek yogurt is a good substitute.
- 2Ensure the curd is at room temperature before adding it to the pan. This significantly reduces the risk of it splitting.
- 3Always add the curd on the lowest possible heat while stirring constantly. You can even temporarily take the pan off the heat.
- 4Browning the onions properly is key to developing the deep, sweet flavor base of the curry. Don't rush this step.
- 5For an even richer gravy, add a paste of 10-12 soaked cashews along with the curd.
- 6Allow the curry to rest for 5-10 minutes before serving. This helps the flavors to settle and deepen.
Adapt it for your goals.
Richer Gravy
For a more luxurious, restaurant-style gravy, blend 10-12 cashews soaked in warm water into a fine paste and add it to the curry after incorporating the yogurt. Cook for an additional 5 minutes.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After the curry is cooked, place a small steel bowl in the center. Add a piece of red-hot charcoal to the bowl, pour a teaspoon of ghee over it, and immediately cover the pan with a tight lid. Let it sit for 2-3 minutes to infuse a smoky aroma.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder along with the garam masala at the end.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Promotes Gut Health
The use of dahi (yogurt) provides beneficial probiotics, which are live bacteria that help maintain a healthy balance in your gut microbiome, aiding digestion and improving immunity.
Rich in Bone-Building Nutrients
Yogurt is a great source of calcium and phosphorus, two minerals that are crucial for maintaining strong and healthy bones and teeth.
Frequently asked questions
The key is temperature control. First, whisk the yogurt until it's completely smooth. Second, make sure it's at room temperature. Third, reduce the stove heat to the absolute lowest setting before adding the yogurt. Add it slowly, a little at a time, while stirring constantly until it's fully incorporated.