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Tender chicken pieces simmered in a creamy, tangy yogurt gravy, spiced with aromatic Indian masalas. This North Indian classic is a comforting and flavorful curry, perfect with hot rotis or rice.
For 4 servings
Marinate the Chicken
Prepare the Cashew Paste
Sauté Aromatics and Onions
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Tender chicken pieces simmered in a creamy, tangy yogurt gravy, spiced with aromatic Indian masalas. This North Indian classic is a comforting and flavorful curry, perfect with hot rotis or rice.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 382.23 calories per serving with 41.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken and Spices
Build and Simmer the Gravy
Finish and Serve
After the curry is cooked, place a small steel bowl in the center. Add a piece of hot charcoal to it, pour a teaspoon of ghee over the charcoal, and immediately cover the pot with a tight lid. Let it sit for 5 minutes to infuse a smoky aroma.
Increase the number of green chilies to 3-4 and add 1/2 teaspoon of black pepper powder along with the other powdered spices for extra heat.
You can use bone-in chicken pieces for more flavor. Increase the simmering time in step 5 by an additional 5-10 minutes to ensure the chicken is cooked through to the bone.
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 that support a healthy gut microbiome, aiding digestion and boosting the immune system.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress and support overall wellness.
One serving of Dahi Wala Murgh contains approximately 380-450 calories, depending on the fat content of the yogurt and the amount of oil used. This estimate includes the chicken, gravy, and spices.
Yes, it can be a healthy dish. It's a great source of lean protein from chicken and probiotics from yogurt, which is good for gut health. To make it healthier, use low-fat yogurt and control the amount of oil.
To prevent curdling, always use full-fat yogurt at room temperature, whisk it well, and add it to the pan on the lowest heat while stirring continuously. If it has already split, you can try whisking in a tablespoon of gram flour (besan) mixed with a little water to help emulsify and smoothen the gravy.
Absolutely. The cashews add creaminess and thickness. You can substitute them with 2 tablespoons of almond paste or 2 tablespoons of full-fat cream added at the end of cooking. For a nut-free version, you can also use a paste of 1 tablespoon of roasted gram flour (besan).
Leftover Dahi Wala Murgh can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.