Dahi Murgh - Chicken And Yogurt Curry(Origin: India And Pakistan)
A flavorful Indian and Pakistani chicken curry simmered in yogurt with aromatic spices, perfect for hearty family dinners and those who enjoy rich, spicy flavors.
Ingredients
- 1 kg. roasting chicken ⓘ
- 1 medium onion ⓘ
- 3 cloves garlic ⓘ
- 1 tsp. finely chopped fresh ginger ⓘ
- 1/2 cup fresh coriander or mint leaves ⓘ
- 1 1/2 Tbsp. ghee or oil ⓘ
- 1 tsp. ground turmeric ⓘ
- 1 1/2 tsp. garam masala ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/2 tsp. chili powder
- 1/2 cup yogurt ⓘ
- 2 ripe tomatoes ⓘ
- extra chopped mint or coriander leaves (to garnish) ⓘ
Instructions
- Cut chicken into serving pieces or use chicken pieces of one kind: drumsticks, thighs or half breasts.
- Put into the container of an electric blender the onion, garlic, ginger, and fresh coriander or mint leaves.
- Blend to a smooth puree.
- Heat ghee or oil in a large pan and add the ground spice mixture, cooking until fragrant.
- Add the chicken pieces and brown on all sides.
- Stir in the yogurt and diced tomatoes, cooking until the chicken is cooked through and the sauce thickens.
- Garnish with chopped mint or coriander leaves before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of regular yogurt. If you want extra heat, add more chili powder according to your taste. Fresh coriander enhances the dish's flavor, but if unavailable, dried coriander can be used as a substitute. Ensure the chicken is marinated in the yogurt mixture for at least an hour for better flavor absorption.
Serving Suggestions
Serve Dahi Murgh with steamed basmati rice or warm naan to soak up the flavorful sauce. A side of cucumber raita or a fresh salad can balance the richness of the curry. This dish pairs beautifully with Curried Basmati Rice for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a pan over low heat until heated through, adding a splash of water or broth if the sauce thickens too much. This dish also freezes well for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Dahi Murgh - Chicken And Yogurt Curry(Origin: India And Pakistan) contains roughly 343 calories, with 12g protein, 54g carbohydrates, and 12g fat. It is an excellent source of iron (106% of the Daily Value), vitamin C (78% of the Daily Value), and dietary fiber (52% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1410mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for Dahi Murgh?
Yes, boneless chicken can be used for quicker cooking, but be sure to adjust the cooking time accordingly to prevent drying out. Cooking for about 20-25 minutes should be sufficient, but always check that the chicken is fully cooked.
What can I substitute for ghee in this recipe?
If you don't have ghee, you can use vegetable oil or unsalted butter as a substitute. However, using butter will slightly alter the flavor, making it richer and creamier.
Is this dish spicy? Can I adjust the heat level?
Dahi Murgh has a mild spice level, but you can easily adjust the heat by increasing or decreasing the chili powder. For a milder version, omit the chili powder altogether or use a pinch instead.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).