Indian cuisine is vast and diverse, with each region boasting unique dishes influenced by geography, climate, and culture. Among the countless recipes that I have personally made and tried, Dahi Chicken, a yoghurt-based chicken curry, remains a home style classic I return.
Unlike restaurant-style curries, which often rely on heavy cream or butter for richness, this dish celebrates the tangy, cooling qualities of yoghurt. It’s a curry that feels lighter on the palate while still packing in deep flavour. Here, I want to show you how to make dahi chicken to perfection.
What is Dahi Chicken Curry
The word dahi means yogurt in Hindi, Urdu, and several other Indian languages. Yoghurt has been central to South Asian diets for thousands of years, used both for its nutritional value and its culinary versatility. Yoghurt not only enhances flavour but also tenderizes meat beautifully due to its natural lactic acid content.
Dahi Chicken, or “chicken cooked with yogurt,” is believed to have originated in North India, where dairy farming has long been a way of life. The dish reflects a balance of the Mughal influence, rich, creamy gravies, with the rustic traditions of Indian home cooking.
Unlike Mughlai dishes that often lean heavily on cream, Dahi Chicken uses yogurt to achieve its velvety consistency, making it feel fresher and less indulgent while still being satisfying.
Traditionally, this dish would have been prepared in family kitchens, not in restaurants. In fact, even today, you’re more likely to find Dahi Chicken served at home than on a restaurant menu though there is a very popular white chicken karahi, that is popular street food. This recipe embodies what Indians call ghar ka khana—“home food.”
Ingredients
As curries go, there aren't a lot of ingredients in this dahi chicken curry. The key to its amazing flavour is in its simplicity. Get all your ingredients together before starting. It's easier that way.
See recipe card for quantities.
- Cashews (optional)
- Ground Cumin
- Grund Coriander
- Ground turmeric powder
- Kashmiri chilli powder
- Chicken pieces, preferably on the bone
- Plain full-fat yogurt
- Onions
- Garlic and ginger paste
- Green finger chillies
- Ghee or neutral vegetable oil
- Garam masala
- Salt
- Fresh coriander leave
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: If adding the cashews, which will give the curry a delicious nutty flavour, soak the cashews in water for 20 minutes and then blend or pound with just enough water to make a paste.
- Step 2: In a bowl, mix half of the yogurt with 1 tsp each of ground coriander, cumin, salt and chilli powder.
- Step 3: Add the chicken pieces and stir well to combine. Let it marinate for at least 1 hour or preferably overnight in the fridge.
- Step 4: When ready to cook, heat the ghee or oil in a heavy-bottomed pan. When the oil begins to shimmer, add cumin seeds and let them sizzle for about 30 seconds.
- Step 5: Then stir in the sliced onions and fry for about 8 minutes or until golden brown. Stir in the garlic and ginger paste and the sliced green chilies. Cook for about a minute,
- Step 6: Then add the remaining ground coriander, cumin, Kashmiri chilli powder and turmeric.
- Step 7: Rub as much marinade off the chicken as you can back into the bowl and retain the marinade. Put the marinated chicken into the pan and sear until lightly browned.
- Step 8: Lower the heat and add the cashew paste, if using, the whisked yogurt and retained marinade slowly, stirring continuously to prevent the sauce from splitting.
- Step 9: Cover and cook on low heat for 25–30 minutes until the chicken is tender and the sauce has thickened.
- Step 10: Season with more salt to taste if needed and sprinkle in the garam masala and garnish with fresh coriander leaves. Serve hot with rice or flatbreads.
Why this dahi chicken recipes works so well...
The beauty of Dahi Chicken lies in its simplicity. The yoghurt forms the base of the sauce, creating a tangy, creamy gravy that clings to the chicken. Aromatic spices like cumin, coriander, turmeric and garam masala provide warmth and depth. The Chillies and garlic and ginger paste adds heat and brightness.
Unlike curries that rely on tomato or onion-heavy sauces, this dish is smoother and lighter. It pairs beautifully with chapatis, parathas, or a simple bowl of basmati rice. It’s equally delicious the next day as the yogurt and spices continue to meld and deepen in flavour.
What do you serve with Dahi Chicken Curry?
Other Curries: If you are serving a group, why not make a few other popular Norther Indian curries such as Butter Chicken,(8061) Chicken Lababdar (24528), Laal Maas (44076) and Lamb Dhansak (44654)
Side Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, (1) Boiled Basmati Rice,(43861), Pilau Rice, (198)Mushroom Fried Rice
ADD BREADS AND STARTERS
Pro Tips
- Marinate overnight: The longer the chicken sits in yogurt and spices, the more tender and flavourful it becomes.
- Use full-fat yogurt: Low-fat varieties can curdle more easily and won’t give the same richness.
- Control the heat: Adding yogurt to a hot pan is the most common reason for splitting. Keep the flame low and stir continuously.
Useful Equipment
Cooking Chicken Dahiwala doesn’t require fancy gadgets, but a few tools can make the process easier and more enjoyable:
Heavy-bottomed pan: This prevents the yogurt sauce from catching and burning.
Balloon whisk: Essential for whisking the yogurt until smooth, which helps prevent curdling.
Sharp chef’s knife: For breaking down chicken into pieces and slicing onions thinly.
Wooden spoon or spatula: Ideal for stirring sauces without scraping the pan.
Ladle: Makes portioning curry neat and easy.
Storage and Reheating
Dahi Chicken keeps vdry well thanks to the natural preservative qualities of yogurt and spices.
In the fridge: Cool the curry completely and then transfer it to an airtight container. It will keep for 3–4 days in the refrigerator.
In the freezer: For longer storage, portion the curry into freezer-safe containers. It will last for up to 3 months. Thaw overnight in the fridge before reheating. As this is a yoghurt based sauce, I don’t recommend freezing but you can if needed.
Reheating Tips
- On the stovetop: Warm gently in a saucepan over low heat. Add a splash of water or stock if the sauce has thickened too much.
- In the microwave: Reheat in short bursts, stirring in between, to ensure even heating and to prevent the yogurt-based sauce from curdling.
- Avoid high heat: Always reheat slowly. Yoghurt can split if overheated.
Top Tip
Make it ahead: Like many curries, Dahi Chicken tastes even better the next day as the flavours meld and develop.
FAQ
Always whisk the yogurt until smooth. Add it on low heat while stirring continuously. You can also add 1 tsp of gram flour (besan) to the yogurt before cooking. It helps stabilize the sauce.
Yes, but thin it slightly with water before using. Greek yogurt is thicker and may make the sauce too dense otherwise.
Yes! The same method works with lamb, goat, beef or even fish. Just adjust cooking times accordingly.
Not necessarily. The spice level is highly adjustable and really down to you. For a milder version, skip or reduce the chilli powder and green chilies.
Yes. Paneer, mushrooms or potatoes make excellent substitutes for chicken.
Related
Looking for other recipes like this? Try these Northern Indian Favourites:
Pairing
Looking for a delicious side dish for your curry? Try one of these.
Have you tried this Dahi Chicken recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Dahi Chicken
Dahi Chicken Curry is a home-style curry. It is unique in that the sauce is made with yoghurt instead of tomatoes. It is definitely one you need to try. You're going to love this curry.
Ingredients
- 15 cashews (optional)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 kg skinless chicken pieces (bone-in for best flavour, but boneless works too)
- 2 cups plain full-fat yogurt (whisked until smooth)
- 4 tbsp ghee or neutral oil
- 1 tsp cumin seeds
- 2 medium onions, finely sliced
- 2 tbsp ginger-garlic paste
- 2 green chillies, sliced lengthwise through the centre
- ½ tsp turmeric powder
- 1 tbsp Kashmiri chilli powder (adjust to taste)
- 1 tsp garam masala
- Salt to taste
- 3 tbsp fresh coriander leaves, finely chopped
Instructions
- If adding the cashews, which will give the curry a delicious nutty flavour, soak the cashews in water for 20 minutes and then blend with just enough water to make a paste. Set aside. This can be done a day or so ahead of cooking and is optional.
- In a bowl, mix half of the yogurt with 1 tsp each of ground coriander, cumin, salt and chilli powder. Add the chicken pieces and stir well to combine. Let it marinate for at least 1 hour or preferably overnight in the fridge.
- When ready to cook, heat the ghee or oil in a heavy-bottomed pan. When the oil begins to shimmer, add cumin seeds and let them sizzle for about 30 seconds. Then stir in the sliced onions and fry for about 8 minutes or until golden brown.
- Stir in the garlic and ginger paste and the sliced green chilies. Cook for a minute, then add the remaining ground coriander, cumin and Kashmiri chilli powder.
- Rub as much marinade off the chicken as you can back into the bowl and retain the marinade. Put the marinated chicken into the pan and sear until lightly browned.
- Lower the heat and add the whisked yogurt and retained marinade slowly, stirring continuously to prevent it from splitting.
- Cover and cook on low heat for 25–30 minutes until the chicken is tender and the sauce has thickened.
- Season with more salt to taste if needed and sprinkle in the garam masala and garnish with fresh coriander leaves. Serve hot with rice or flatbreads.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 799Total Fat: 45gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 271mgSodium: 647mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 79g
Nik Patel says
Dan, Great dish. I would add all three chopped chili with garlic slivers. I just tried Dish, Turned out great but it wasn't spicy at all. Great texture. We Gujarati makes similar dish but it's always full of Garlic and Green Chili.. More Chili is better with Rice.
Dan Toombs says
Hi Nik
Thank for that. I use a lot more garlic and chilli too. You wouldn't believe how many people write nasty comments because they burnt their tongue after adding my suggested amount. Have had to tone things down. LOL
Dan
Aidan says
Very delicious. You didn't specify when to add the turmeric or garam masala so I added it just before the yoghurt. When you call for tomato paste, do you mean the stuff you get from a supermarket in a tube, or a homemade puree?
Dan Toombs says
Hi Aidan
Thank you for noticing that. I've fixed the recipe now. You can use the tomato paste from the tube.
Thank you very much.
Dan
Eric says
Made this tonight Dan and it was very tasty. I added more garlic and chills like Nike and you said you liked it. The only differance was that mine was not as orange as yours. I added a bit more turmeric and tomato paste to bring up the color but was still more pale. I used the paste from a tube. Still very tasty tho and will make it again. Thanx foe the recipie.
Eric
P.s served it with rice that had finely diced carrots and a 2 pinches of cardamom.
Dan Toombs says
Hi Eric
Thank you for stopping by. The colour thing may be simply down to lighting or the ingredients used. Great to hear you liked the recipe.
Thanks
Dan
Stuart Ferguson says
Made this for the first time last week, but it certainly won't be the last time.
Some differences with my version.
I pre-cooked chicken thigh meat instead of breast because it has more texture and I think it is less watery.
I used ghee (home made) and not oil
I noted your comments about how you have to reduce the spices because of some customers complaints, so I increased the amounts of garlic and ginger slightly and I also added sliced chilli at the early cooking stage.
Some of the pre-cooking sauce was also added near the end, and the rest was put in the freezer.
It turned out just like the photo and it was absolutely delicious. Friends who shared it with me (they're very good that way!) want to know when I'll be doing this one again.
The good thing about pre-cooking the chicken is that I have about 500gm in the freezer so the next one will be quite quick to make.
Dan Toombs says
Hi Stuart
Thanks for trying my recipe and I'm glad you were able to make the recipe your own. Sounds great! I prefer thigh meat too. Much tastier.
Cheers,
Dan
Martin says
Such a simple to do recipe packed with flavour, it's now become a firm favourite in our household - of course, served with extra chillies! We were actually low on chillies last week so I added some cayenne and curry powder to add some heat and levels of spice and I was really pleased with the result, purists might balk at this but I really felt it added to the flavour. Giving this 5 stars as for the ease of cooking and the results produced it really is great.
I'm a massive fan of the website and bought the book too, thank you for everything you share TCG 🙂
Dan Toombs says
Hi Martin
Thank you very much for purchasing my book. I'm really glad you are enjoying the recipes. I'd do the same if I was short on chillies. Love it spicy.
Thanks,
Dan
Liam OShaughnessy says
Hey Dan,,
Still got to grab a copy of your book.. been telling all my Indian friends ( resto owners) they are intrigued..
Been on the road traveling for the past year ...cycling based... all across the USA and in SE Asia.. no matter where we went we had to find Indian food.. esp.. South INdian.. since being more of a Plant based diet.. Great job on your Video ( YOutube content.)
Someday soon want to travel to the UK to ride on the Lake region and Scottish Highlands.. if we do.. ill be sure to look you up..
Cheers
Liam
Dan Toombs says
Great to hear Liam. Thank you.
Dan
James Willcocks says
Cooked this for the first time tonight, was delicious but think I stuffed up as I mixed the entire pre cooked chicken including sauce into the end curry, instead of just the chicken. Had to fish out the bay leaves etc as luckily I realised before serving. Also agree more chilies would be better but it suited my missus as she hates spice. I ended up throwing a little lemon juice in at the end also which we liked.
Thanks as always Dan I bought your book for my dad and he loves it.
Dan Toombs says
Hi James
Thanks for your comments. It sounds like you were able to fix your mistake in the end and there is really no reason why the sauce from the pre cooked chicken can't stay in with the bay leaves taken out as you said.
Dan