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A bowl of chicken curry in a bowl.
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5 from 1 vote

Dahi Chicken – Marinated Chicken Curry with Yogurt

Dahi chicken or marinated chicken curry with yogurt is a Pakistani / Indian chicken curry recipe made with yogurt and spices. It’s super easy to make – just marinate the chicken in yogurt and spices and cook. No need for any tomatoes, cream or nuts. Serve with roti, chapati, naan or Basmati rice.
Prep Time5 minutes
Cook Time50 minutes
Marination Time1 hour
Total Time1 hour 55 minutes
Course: Dinner, Lunch
Cuisine: Indian, North Indian, Pakistani
Servings: 4 people
Calories: 180kcal
Author: Kiran

Ingredients

Whole spices:

  • 10 – 12 black peppercorns
  • ½ teaspoon cumin seeds
  • 4 cloves
  • 2 black cardamom (known as kali elachi)
  • 2 cinnamon inch pieces

For the chicken:

  • ½ kg chicken, bone-in skinless chicken curry pieces see note 1
  • 2 cups yogurt
  • 1 teaspoon red chili powder
  • 1 tablespoon ginger paste see note 2
  • ½ tablespoon garlic paste see note 2
  • 1 ½ teaspoon salt
  • 4 tablespoons oil
  • 2 small onions / 200g onions finely chopped

Instructions

  • Place the chicken in a bowl. Add all the whole spices, yogurt, red chili powder, ginger garlic paste and salt. Mix together and leave to marinate for at least 10 minutes. Ideally for an hour.
  • Heat oil in a medium sized pot.
  • Add the onions, and fry till transparent (about 5 – 10 minutes).
  • Add the marinated chicken and cook on medium heat for 2 – 3 minutes.
  • Turn heat to low, and cook till the chicken is tender (about 45 minutes). Make sure to cook on low heat, and stir every few minutes as the yogurt can stick to the bottom of the pan.
  • The chicken is ready when the oil separates from the gravy.
  • Serve dahi chicken / marinated chicken curry with yogurt with Basmati rice, roti or chapati.

Notes

  1. The type of chicken cut used in Pakistani and Indian curries is known as chicken curry pieces or bone-in skinless chicken pieces. This meat cut is easily available at South Asian or Desi butcher shops. Boneless chicken breast or chicken thigh cut into cubes can also be used, but it won’t have the full-bodied flavor that comes from using bone-in chicken. Reduce cooking time if using boneless chicken.
  2. Ginger and garlic paste can be made at home using a food processor / food mill or purchased from the supermarket. It is easily available at Pakistani / Indian grocery stores, and at regular supermarkets as well. If not available, mince fresh garlic cloves and fresh ginger into a paste using a grater or a mortar and pestle.
  3. The ideal time to marinate this chicken is an hour. If you don’t have the time, marinating for 10 – 15 minutes is enough as well. The chicken can also be marinated overnight or upto 12 hours easily making this a great make ahead style chicken curry.

Nutrition

Calories: 180kcal
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