Dahi Wala Murgh

Name: Dahi Wala Murgh
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g chicken (bone-in pieces, skin removed); 1 cup yogurt (plain, whisked); 2 pcs onion (medium, finely sliced); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom; 3 pcs cloves; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch black pepper (freshly ground); 1 pinch garam masala; 0.5 tsp salt; 1 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(115)

TASTE SCORE

8/10

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.

PREP

20m

COOK

35m

SERVES

1 KATORI

352 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Use full-fat, room-temperature yogurt for the smoothest gravy and least risk of splitting.
2
Cook the onions only to light golden, not dark brown, so the curry stays pale and gently flavored.
3
After adding the yogurt, keep the heat low and stir continuously until it is fully incorporated.
4
Bone-in chicken gives the gravy better body and stays juicier during the gentle simmer.
5
If the masala starts sticking while simmering, add a small splash of hot water rather than turning up the heat.
6
Let the curry rest 10 minutes before serving; the yogurt gravy settles and the spice flavor rounds out.
7
This curry tastes even better the next day; reheat slowly on low heat to keep the yogurt sauce smooth.