Dahi wala chicken

Recipe for Dahi Murg/Dahi Chicken

Today, the recipe I am sharing is Dahi Murg. Dahi Murg translates to Yoghurt Chicken, which means that it is a recipe in which chicken is cooked in a yoghurt base. It is a semi-gravy dish that pairs well with steamed rice, rotis or paranthas.

It is a quick and easy recipe because, unlike many other chicken recipes, it doesn’t require marination. The ingredients used in making it are also usually available in every kitchen. Hence, you don’t require much planning to make this dish.

So, let us start with the recipe:

Ingredients needed to make Dahi Murg/Dahi Chicken :

  1. Chicken Leg and Thigh pieces: 600 gm
  2. Oil: 2 tablespoons
  3. Bay Leaf: 1
  4. Star Anise: 1
  5. Cloves: 3-4
  6. Cumin Seeds: 1 teaspoon
  7. Onion: 1, Large, Sliced
  8. Ginger: Finely chopped, 1 teaspoon
  9. Garlic: Finely chopped, 1 teaspoon
  10. Green Chilies: 2-3 slit
  11. Black Pepper Powder: 1 teaspoon
  12. Yoghurt ( 3.5% Fat): 500 gm
  13. Garam Masala: 1/2 teaspoon
  14. Kasuri Methi ( dry fenugreek leaves): 1 tablespoon
  15. Fresh Coriander Leaves: 2 tablespoons, Chopped

Method to make Dahi Murg/Dahi Chicken:

  1. Heat oil in a pan. Add bay leaves, star anise and cloves and fry them on medium heat for 5-10 seconds.

  2. Now add cumin seeds and let them crackle.

  3. Add onion, ginger and garlic and fry them on medium heat till the onion slices brown a little.

  4. Now add chicken. Fry it on medium heat till the chicken gets a slight brown colour.

  5. Now add green chillies and black pepper powder.

  6. Add beaten yoghurt. Mix continuously and ensure that the yoghurt doesn’t curdle. Continue till the chicken is completely cooked. ( After 4-5 minutes of continuous stirring and mixing, you can cover it with a lid and let the chicken cook).

  7. Now add salt and fresh coriander leaves.

  8. In the end, add dry fenugreek leaves and garam masala. Cook for another 2-3 minutes and turn off the heat.

  9. Cover with a lid and let the gravy rest on the kitchen counter for at least 30 minutes before serving.

    Dahi wala chicken

Some additional Notes:

  1. In Step 6, continuous mixing and stirring are very important; else, the yoghurt will curdle.
  2. This gravy must be rested for at least 30 minutes before being served. The reason is that the salt is added in the end, and it is required to get absorbed by the chicken. If you serve it immediately, the gravy will taste salty, and the chicken will taste bland. Salt cannot be added earlier in the recipe before adding yoghurt. The presence of salt will enhance the curdling on the yoghurt. Hence yoghurt must be added before adding salt, and when the yoghurt is completely cooked, salt must be added.
  3. If you want to make a richer version of this dish, make it in ghee instead of oil. Also, you can use yoghurt with higher fat content.
  4. Make sure that the yoghurt is beaten before adding it.

Check out other recipes from my kitchen here.

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