Indian · serves 2

Dahi Chicken

No tomatoes, no chilli powder. Curd carries the whole thing and it's unexpectedly gentle.

40 min Some work Non-vegetarian

Ingredients

  • 700g chicken
  • 1.5 cups curd, whisked
  • 3 onions, sliced
  • 1 tbsp ginger-garlic paste
  • 4 green chillies
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • Whole spices
  • 4 tbsp ghee

Method

  1. Marinate the chicken in half the curd with turmeric and salt for 30 minutes.
  2. Whole spices in ghee, onions cooked till soft and pale gold — not brown, this dish stays light.
  3. Ginger-garlic paste and green chillies.
  4. Chicken with its marinade, seared 8 minutes.
  5. Take the pan OFF the heat, stir in the rest of the curd, then return to the lowest flame stirring one direction till it boils. This is the only step that can go wrong.
  6. Cover, 20 minutes. Garam masala. The gravy should be pale and thick.

Questions people ask about Dahi Chicken

How long does Dahi Chicken take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Dahi Chicken?

Take the pan OFF the heat, stir in the rest of the curd, then return to the lowest flame stirring one direction till it boils. This is the only step that can go wrong.

What can I use instead of chicken in Dahi Chicken?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Dahi Chicken ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Dahi Chicken vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Dahi Chicken?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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