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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
Marinate the Chicken
Sauté Aromatics and Onions
Cook the Chicken
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 336.31 calories per serving with 33.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate the Yogurt Gravy
Simmer and Finish
Garnish and Serve
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.
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.
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.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
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.
Yogurt is a great source of calcium and phosphorus, two minerals that are crucial for maintaining strong and healthy bones and teeth.
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.
It is not recommended. Low-fat and non-fat yogurts have a higher water content and lower fat, which makes them much more prone to splitting or curdling when heated, resulting in a grainy texture. Full-fat yogurt provides the best creamy consistency.
Boneless, skinless chicken thighs are ideal as they remain tender and juicy after simmering. Boneless chicken breast also works well, but be careful not to overcook it as it can become dry.
Dahi Murgi can be a healthy dish. It's a great source of lean protein from chicken and provides probiotics from the yogurt, which is beneficial for gut health. To make it healthier, you can use a moderate amount of ghee and serve it with whole wheat roti or brown rice.
A typical serving of Dahi Murgi (approximately 260g) contains around 350-450 calories. The exact number can vary based on the amount of ghee used and the fat content of the chicken and yogurt.
Store leftover Dahi Murgi in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat, stirring occasionally. Avoid microwaving on high power as it can cause the yogurt-based gravy to split.