Is Dahi Wala Murgh healthy?

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.

My yogurt gravy split and looks curdled. How can I fix it?

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.

Can I make this dish without cashews?

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).

How long can I store leftovers?

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.

Home / Recipes / north_indian / Dahi Wala Murgh

north_indianMediumnon vegetariangluten freelow carbhigh protein

Dahi Wala Murgh

POPULARITY

0.0/5

TASTE SCORE

8/10

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.

PREP

15m

COOK

35m

SERVES

1 CUP

393 cal

SERVINGS

INSTRUCTIONS

6 steps. 35 minutes total.

6 STEPS

1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, 1 cup of whisked dahi, 1 tbsp ginger-garlic paste, turmeric powder, 0.5 tsp Kashmiri red chili powder, and 0.5 tsp salt.
- c.Mix thoroughly to ensure the chicken is evenly coated.
- d.Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2
Step 2
- a.Prepare the Cashew Paste
- b.While the chicken marinates, soak the cashews in 1/4 cup of warm water for 15-20 minutes to soften them.
- c.Transfer the soaked cashews along with the water to a blender and grind into a very smooth, creamy paste. Set aside.
3
Step 3
- a.Sauté Aromatics and Onions
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30 seconds until they become fragrant.
- d.Add the finely chopped onions and cook, stirring frequently, for 8-10 minutes until they are soft and golden brown.
- e.Add the remaining 0.5 tbsp ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Step 4
- a.Cook the Chicken and Spices
- b.Add the marinated chicken along with the entire marinade to the pan.
- c.Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken is sealed and the marinade has thickened.
- d.Reduce the heat to low. Add the powdered spices: remaining 0.5 tsp Kashmiri red chili powder, coriander powder, cumin powder, and the remaining 0.75 tsp salt. Mix well and cook for 1-2 minutes until the spices are fragrant.
5
Step 5
- a.Build and Simmer the Gravy
- b.Ensure the heat is on low. Slowly add the remaining 0.5 cup of whisked dahi, stirring continuously for 2-3 minutes to prevent it from curdling.
- c.Once the dahi is fully incorporated, stir in the prepared cashew paste and 0.5 cup of water.
- d.Mix everything well. Bring the gravy to a gentle simmer, then cover the pan and cook on low heat for 10-15 minutes, or until the chicken is tender and cooked through and you see oil separating at the edges.
- e.Stir occasionally to prevent the gravy from sticking to the bottom.
6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala and crushed kasuri methi.
- c.Let the curry rest for 5 minutes to allow the flavors to meld.
- d.Garnish with fresh chopped coriander leaves and serve hot with naan, roti, or steamed basmati rice.

PRO TIPS

What to keep in mind.

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

1
Use full-fat, thick yogurt at room temperature and whisk it very well before adding to prevent the gravy from splitting.
2
Always add the second batch of yogurt on the lowest possible heat and stir continuously until it's fully incorporated.
3
For a richer, more authentic flavor, use ghee (clarified butter) instead of vegetable oil.
4
Properly browning the onions until golden is crucial for developing a deep, savory flavor base for the gravy.
5
For the most tender chicken, marinate for at least 2-4 hours or even overnight in the refrigerator.

RECIPE VARIATIONS

Adapt it for your goals.

Smoky Flavor (Dhungar Method)

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.

Spicier Version

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.

With Bone in Chicken

With Bone-in Chicken

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.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.

gut

Promotes Gut Health

The use of dahi (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and boosting the immune system.

leaf

Rich in Aromatic Spices

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.

QUESTIONS?

Frequently asked questions

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.

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Dahi Wala Murgh

For 4 servings

6 steps. 35 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6