Dahi Chicken (Yoghurt-Braised Punjabi Chicken)
दही चिकन
Dahi Chicken is a uniquely Punjabi-style chicken curry where the entire sauce base is built on yoghurt rather than tomato — whole chicken pieces are marinated extensively in spiced yoghurt, then cooked in a dried-down yoghurt-based gravy that produces a white-to-pale-yellow curry with a distinctly tangy, creamy, deeply spiced character. Unlike raita-style dahi preparations, the yoghurt in this dish is cooked down completely until the whey evaporates and only the rich, thick, tangy curds remain coating the chicken. The result is intensely flavoured — pure chicken and spice flavour without any tomato acidity, just the clean tang of yoghurt and the warmth of Punjabi spices. A simple, hearty, and deeply satisfying dish.
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Prep 10 min · Cook 35 min
Ingredients
Method
Marinate chicken in half the yoghurt mixed with ginger-garlic paste, spice blend, green chilli, and salt for 1 hour minimum (2 hours better). Heat oil/ghee in a thick-bottomed kadai. Add cumin seeds. Add onions — fry 12–15 minutes until golden. Add remaining ginger-garlic paste, cook 3 minutes.
About 10 min
Tip: Using sour yoghurt (2-day-old yoghurt) gives a more pronounced tangy flavour that defines authentic dahi chicken. Fresh sweet yoghurt produces a milder result.
Add spice blend to the fried onions, cook 2 minutes. Add marinated chicken with ALL its marinade. Increase heat to medium-high. Stir continuously — the yoghurt marinade will first liquefy as it heats, then sputter and gradually dry down over 10–12 minutes. Keep stirring to prevent it catching. This is the crucial "cooking out the yoghurt" stage.
About 15 min
Tip: Never stop stirring while the yoghurt is drying out — yoghurt burns very easily. Keep the heat at medium-high and stir constantly for the entire drying-out phase.
Add remaining yoghurt. Stir well. Add 150ml water and green chilli. Bring to a simmer. Cover and cook on low 15–20 minutes until chicken is cooked through and the sauce is thick and fragrant. Finish with a drizzle of ghee and fresh coriander. The curry should be pale yellow-cream coloured with a thick, coating sauce. Serve with roti or rice.
About 15 min
Tip: Dahi chicken sauce should be fairly thick — not a thin curry. If it seems too liquid, uncover and simmer 5 minutes to reduce and concentrate.
Nutrition per serving (estimate)
- Calories
- 390
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 22 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 580 mg
Contains: dairy
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Recipe by Boon Tools.