Dahi Wala Murgh
Tender chicken simmered in a gently spiced yogurt gravy with onions, ginger, and whole spices. This comforting North Indian-style curry is rich without being heavy and tastes wonderful with roti or jeera rice.
For 4 servings
- prep · ~10 min
Whisk the yogurt and prepare the chicken.
1.Whisk the yogurt in a bowl until smooth and lump-free.2.Rinse and pat dry the chicken pieces well.3.Slice the onion finely, slit the green chili, and chop the coriander leaves.TIPBring the yogurt close to room temperature so it mixes into the pan more smoothly. - saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds, bay leaf, green cardamom, and cloves and cook until fragrant (30-40 sec).3.Add sliced onion and cook until light golden and soft (6-8 min).4.Add green chili and stir for 30 seconds.TIPKeep the heat medium so the onions brown evenly without burning the spices. - saute · ~2 min
Add the ginger-garlic paste and dry spices.
1.Add ginger-garlic paste and cook until the raw smell fades (1-2 min).2.Add coriander powder, cumin powder, turmeric powder, red chili powder, and black pepper.3.Stir quickly for 15-20 seconds so the spices bloom without scorching. - saute · ~8 min
Sear the chicken in the masala.
Add the chicken pieces and salt. Mix well to coat, then cook over medium heat for 6-8 minutes, turning now and then, until the chicken loses its raw look and starts taking on the masala.
- mix · ~3 min
Stir in the yogurt gently.
Lower the heat. Add the whisked yogurt little by little, stirring constantly so the gravy stays smooth and does not split.
TIPDo not add yogurt over high heat or it may curdle. - simmer · ~18 min
Simmer the curry until the chicken is tender.
1.Pour in the hot water and mix well.2.Bring the curry to a gentle simmer.3.Cover and cook on low heat until the chicken is tender and the gravy thickens lightly (15-18 min).4.Stir once or twice during cooking so the masala does not catch at the bottom. - garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle garam masala over the curry and stir gently. Add chopped coriander leaves and cook for 1 more minute.
- serve
Serve the Dahi Wala Murgh hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, room-temperature yogurt for the smoothest gravy and least risk of splitting.
- 2Cook the onions only to light golden, not dark brown, so the curry stays pale and gently flavored.
- 3After adding the yogurt, keep the heat low and stir continuously until it is fully incorporated.
- 4Bone-in chicken gives the gravy better body and stays juicier during the gentle simmer.
- 5If the masala starts sticking while simmering, add a small splash of hot water rather than turning up the heat.
- 6Let the curry rest 10 minutes before serving; the yogurt gravy settles and the spice flavor rounds out.
- 7This curry tastes even better the next day; reheat slowly on low heat to keep the yogurt sauce smooth.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and cook the onions more slowly with a splash of water as needed; good if you want a lighter everyday curry.
spicierSpicier
Increase green chilies and red chili powder for a sharper heat that still works well with the cooling yogurt base.
bonelessBoneless
Use boneless chicken thigh pieces for quicker cooking and easier serving, though the gravy will be a little less rich.
methi finishMethi-finish
Crush in a little dried fenugreek at the end for a more restaurant-style aroma and a slightly deeper North Indian flavor.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt make this curry filling and satisfying, with plenty of protein in a meal-sized serving.
Gentler Creaminess
Yogurt gives the gravy richness and tang without relying on heavy cream, keeping the dish comforting but not overly heavy.
Digestive Spice Base
Ginger, garlic, cumin, and coriander add flavor while contributing the traditional warming qualities common in Indian home cooking.
Frequently asked questions
Whisk it until smooth, bring it close to room temperature, lower the heat, and add it gradually while stirring constantly.
