Don’t you just love it when it’s easy to cook up a tasty meal without having to slog it out in the kitchen? Indian food can be daunting, given its long list of ingredients and a lot of sautéing. But that’s the trade-off with authentic Indian dishes. Most North Indian dishes need these lengthy procedures but the resultant dish is well worth the effort!
HOW TO MAKE DAHI CHICKEN?
Today I’m sharing a rather simple dish called dahi chicken | chicken dahiwala | dahi wala murgh. What I like about this dahi chicken recipe, is that you simply marinate the chicken with dahi (yogurt) and spices, and cook it after sauteing some onions and ginger garlic. That’s all! No tomatoes, no cream nor any nuts! The sour yogurt balances the spices, giving this curry a little tang and heat with succulent, fall of the bone chicken! Oh so yum! Dahi chicken is a pretty healthy Indian chicken curry, as it is devoid of any of the traditional, rich and creamy ingredients. You can further reduce the amount of oil and butter in this recipe, or use desi ghee instead. There are so many Indian chicken recipes that require the chicken to be marinated in curds, such as the popular butter chicken, tandoori chicken, chicken tikka masala, dahi lasooni chicken, methi chicken, chicken korma, and so many more. Curd/yogurt or buttermilk makes the chicken tender and succulent. The longer it is left to marinate the better the results. I always leave it overnight in the refrigerator, never had a problem of dry and rubbery chicken. We enjoyed this simple chicken curry recipe with yogurt with some lachha paratha (crispy, flaky, layered unleavened flatbread)! You could also add some water to thin out the curry and enjoy it with rice. If you haven’t tried this already, I’m sure you will love it and will definitely be making it more often! Have unexpected guests coming over? This simple chicken curry recipe with yogurt is the perfect dish for any occasion!
STEP BY STEP INSTRUCTIONS TO MAKE DAHI CHICKEN CURRY | INDIAN YOGURT CHICKEN | DAHI WALA CHICKEN
1.In a sufficiently large bowl, add yogurt, turmeric, cumin, coriander, red chilli, Kashmiri red chilli, and garam masala powders. Also add lemon juice, salt, and pepper to season. Add chicken pieces, mix well, leave it to marinate for a minimum of 1 hour or overnight (the longer the better).
2.Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.
3.Add in the sliced onions, sauté until golden brown.
4.Add in the ginger garlic paste, sauté until aromatic.
5.Add in the chicken along with the marinade.
6.Mix well, stir and cook for about 2-3 minutes on medium-high heat. Cover the pot and let it simmer for 15-20 minutes on medium-low heat, stirring occasionally in between. Once you see the oil floating on top, the masala is well cooked.
7.The chicken should have cooked in its own juices and the water from the yogurt. If it’s too thick add little lukewarm water, if you prefer a thicker gravy, continue to cook uncovered until the moisture dries up. Add finely chopped cilantro, mix well and switch off the heat. Serve hot with steamed rice/jeera rice or any other flatbread.
HOW TO MAKE CURD CHICKEN?
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