Dahi Chicken: Flavorful Punjabi Yogurt Chicken Recipe
1 hour
1128 reads
About Dahi Chicken: Flavorful Punjabi Yogurt Chicken Recipe
Indulge in the rich and aromatic flavors of Dahi Chicken, a classic Punjabi dish where tender chicken is marinated in creamy yogurt and a vibrant blend of spices. Unlike traditional Indian curries, this recipe highlights the yogurt as the star, creating a unique and intensely flavorful experience.This easy-to-follow recipe guides you through each step, from the overnight marination that unlocks incredible tenderness to the final simmer that melds the spices into a symphony of taste. Prepare to impress your family and friends with this authentic Punjabi delight!Serve this delicious Dahi Chicken hot with your favorite sides like naan, roti, or rice for a truly satisfying meal. Get ready to experience a culinary journey to the heart of Punjab!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Chicken & Marinade
- 500 gm Chicken cut into 1-inch pieces
- 1 cup Yogurt
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 Chilies finely diced, green
- 2 tbsp Coriander chopped
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Chili Powder for color and mild heat
- 3 Cardamom Pods lightly crushed
- 1 tsp Cumin Seeds
- 2 inch Cinnamon Stick
Vegetables & Aromatics
- 1 Onion finely chopped, large
- 1/2 tsp Fenugreek Leaves kasuri methi, dried
- 2 Tomatoes finely chopped
Other Ingredients
- 1 cup Chicken Stock
- 1/2 bunch Coriander for garnish
- 3 tbsp Vegetable Oil
- 1 tsp Salt to taste
Instructions
Marinate the Chicken
- In a large bowl, thoroughly combine the chicken pieces with plain yogurt, ginger paste, garlic paste, green chilies, coriander, cumin powder, Kashmiri chili powder, cardamom pods, cumin seeds, cinnamon stick, and salt. Mix well to ensure the chicken is evenly coated.
Refrigerate for Flavor
- Cover the bowl and refrigerate the marinated chicken for at least 1 hour, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.
Sauté Aromatics
- Heat vegetable oil in a large pan or pot over medium heat. Add the finely chopped onion and sauté until golden brown. Stir in the Kasuri Methi (dried fenugreek leaves) and cook for another minute until fragrant.
Cook the Chicken
- Add the marinated chicken to the pan. Cook uncovered for about 3-5 minutes, stirring occasionally, until lightly browned.
Simmer to Perfection
- Add the chopped tomatoes to the pan and cook until they soften. Pour in the chicken stock, bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Garnish and Serve
- Remove from heat and garnish generously with fresh coriander leaves. Serve the Dahi Chicken hot with naan, roti, rice, or your preferred side dishes.
Recipe Notes
Expert Tips for the Best Dahi Chicken
- For extra tender chicken, use bone-in, skin-on chicken thighs. The added fat contributes to richness and moisture.
- Adjust the amount of Kashmiri chili powder to your preferred spice level. For a milder dish, reduce the amount; for more heat, add a pinch of cayenne pepper.
- Don't overcrowd the pan when cooking the chicken. Working in batches ensures even browning and prevents steaming.
- If the sauce is too thin after cooking, simmer uncovered for a few minutes to reduce the liquid and achieve your desired consistency.
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Recipe Nutrition
Calories: 334kcalCarbohydrates: 16gProtein: 17gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 55mgSodium: 249mgPotassium: 564mgFiber: 4gSugar: 7gVitamin A: 902IUVitamin C: 16mgCalcium: 147mgIron: 3mg
Saba Shaikh
Articles: 176
3 Comments
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Perfect dish! Can’t wait to cook it.
Absolutely delicious! Thanks for sharing.
I’m excited to try this recipe!