Can I use chicken breast instead of bone-in pieces?

Yes, but breast cooks faster and can dry out. Reduce the simmer time and watch closely once the pieces are just cooked through.

How thick should the gravy be?

Dahi Murgi should have a light to medium gravy that coats the chicken, not a very thick masala or a watery broth.

Can I make Dahi Murgi ahead of time?

Yes. It often tastes even better after a few hours as the spices settle. Cool it fully, refrigerate, and reheat gently on low heat.

What kind of yogurt works best for this curry?

Plain regular yogurt works well as long as it is well whisked. Very sour yogurt can dominate the dish, so use a mild one if possible.

What should I serve with Dahi Murgi?

It pairs especially well with roti, naan, jeera rice, or plain steamed rice because the tangy gravy is delicate and aromatic.

Home / Recipes / north_indian / Dahi Murgi

north_indianMediumnon vegetariangluten freenut freelow carb

Dahi Murgi

RATING

4.5/5(79)

TASTE SCORE

8/10

Tender chicken gently cooked in a tangy yogurt gravy with onion, ginger, garlic, and warm whole spices. This homestyle North Indian curry is rich without being heavy and pairs beautifully with roti or jeera rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

350 cal

SERVINGS

METHOD · 8 STEPS

prep · ~8 min
Whisk the yogurt and prep the chicken.
1.Whisk the yogurt in a bowl until smooth so it does not split easily.
2.Pat the chicken dry and keep it ready in medium curry pieces.
3.Slice the onion finely and slit the green chilies.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.
2.Add bay leaf, cumin seeds, cinnamon, green cardamom, and cloves.
3.Let the spices sizzle for 20 to 30 seconds until fragrant.
4.Add the sliced onion and cook until light golden, 6 to 8 minutes.
TIPKeep the heat medium so the whole spices flavor the oil without burning.
saute · ~2 min
Build the masala base.
1.Add ginger-garlic paste and green chili to the pan.
2.Cook for 1 minute until the raw smell fades.
3.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
4.Stir for 20 seconds to bloom the spices.
saute · ~6 min
Coat the chicken in the masala.
Add the chicken and cook over medium-high heat for 5 to 6 minutes, turning well so the pieces are coated and lightly sealed on all sides.
mix · ~3 min
Stir in the yogurt slowly.
Lower the heat and add the whisked yogurt in 2 to 3 additions, stirring continuously after each addition so the gravy stays smooth.
TIPDo not add cold yogurt over high heat or the sauce may split.
simmer · ~20 min
Simmer the curry until the chicken is tender.
Add hot water, mix well, cover, and simmer on low heat for 18 to 20 minutes until the chicken is cooked through and the gravy lightly thickens.
TIPBone-in chicken stays juicy and gives the yogurt gravy a fuller flavor.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala, stir gently, and cook uncovered for 1 minute. Top with chopped coriander leaves.
serve
Serve the Dahi Murgi hot.
Serve hot with roti, naan, or plain rice.

PRO TIPS

What to keep in mind.

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

1
Bring the yogurt close to room temperature before adding so the gravy stays smooth and doesn't split.
2
Slice the onions evenly and cook only to light golden; deeply browned onions will make this dahi curry taste sweeter and darker.
3
After adding the chicken, bhuno it until the pieces lose their raw pink look and the masala clings well before the yogurt goes in.
4
Add the whisked yogurt in small additions over low heat, stirring constantly after each one.
5
Use hot water for the gravy, not cold, so the pan temperature stays steady and the yogurt sauce remains stable.
6
Rest the curry for 5 to 10 minutes after cooking; the yogurt gravy settles and the whole spice aroma rounds out.
7
If reheating leftovers, warm very gently on low heat and stir often to prevent the yogurt from separating.