Dahi Chicken (Seared Chicken in Yogurt Gravy)

Photo Courtesy: Dr. Debarshi Chatterji

If you are looking for a low calorie Indian non vegetarian dish, then this is perfect for you. Dahi Chicken also known as Dahi Murgh is a mouthwatering chicken gravy cooked in yogurt and a handful of spices. Yes, you will need some spices for this dish but let me assure you that these spices can be used in a variety of dishes so if you love Indian food it is high time you buy some spices and prepare a dish yourself. 

Now I am sure you have also faced this situation where you buy yogurt, use it for something and then forget about it. It will sit on the bottom shelf of your fridge and everyday you will look at it and think this is going to expire soon, got to do something with it. Same with the fresh herbs! It is very difficult to use them up quickly and they start going bad within a few days. Well, this recipe is the answer to both these problems. Dahi Chicken is a quick and appetizing dish and a fantastic way to use up all the yogurt and cilantro. 

Dahi Chicken is one of the most flavorful chicken dishes I know and all this flavor comes at a very less effort. You can either keep the gravy or reduce it completely and serve it as an appetizer. We will be using little butter to sear the chicken but that’s it! nothing else is high on calories which makes this dish ideal for all diet plans. The spices bring a beautiful aroma in the chicken and the cilantro completes it. Now there are three types of peppers added in the dish but the sweetness of the yogurt subdues a lot of the heat. If your kid loves chicken, make sure to adjust the amount of heat or skip it altogether so that they can enjoy as well.

Serve this appetizing dish with Naan or Tandoori Roti and red onion slices although it tastes great with plain roti as well.

Ingredients (Serves 2):

• Garlic – 3-4 cloves, grated or minced
• Ginger - 1 inch, peeled, grated or minced
• Garam Masala - 1 teaspoon 
• Salt – to taste (about ½ teaspoon)
• Black Pepper Powder – ½ teaspoon 
• Red Chili Powder – ½ teaspoon 
• Green Chili – 2, slit in half
• Chicken - 1 pound (skinless, any type of pieces you like, cut into bite size cubes or big pieces according to your preference)
• Butter – 2-3 tablespoons 
• Bay Leaf – 2
• Cinnamon – 1 stick, broken in half
• Cloves - 3
• Green Cardamoms - 3 
• Plain Yogurt – 1 cup, whisked
• Cilantro – a handful, washed and chopped

Marinate the Chicken:

• Start by marinating the Chicken with the Garlic, Ginger, Garam Masala, Salt, 
• Black Pepper Powder, Red Chili Powder and Green Chili.
• Keep it aside for an hour.

(Photo shows from left: Rice, Dahi Chicken, Pulao, Dal fry and Alu Dam. I prepared them for a game viewing party at our home)

Directions:

• Heat a pan on medium high heat.
• After a few seconds add the Butter in it.
• As soon as the Butter melts, add the whole spices (Bay Leaf, Cinnamon, Cloves and Cardamoms). 
• Wait for a few seconds then add the Chicken pieces.
• Fry the Chicken pieces till they are reddish brown in color. This technique is called Searing. This is a widely used method used in grilling, baking, braising, roasting, and sautéing.  In searing, a surface of the food (usually meat, poultry or fish) is cooked at a high temperature until a caramelized crust forms.
• Now we have developed a nice color and texture on the chicken, the only thing left is to cook it through. Add the Yogurt in the pan.
• Reduce the heat to low and stir to mix. 
• Cover and cook for 10 minutes or until the Chicken is well cooked. The cooking time depends on the size of chicken pieces so make sure to let it cook for another 10 minutes or so if you have big pieces.
• If the sauce looks too runny, increase the heat and let it reduce till you get your desired consistency. 
• Add the Cilantro and mix well.
• Serve with Naan or Tandoori Roti and salad.

Recommend Reading:

• Tandoori Roti
• Easy Homemade Naan
• Indian Salad
• Top 10 Spices to keep in your kitchen
• Garam Masala
• Debarshi’s Garlic Chicken
• Handling Raw Meat with Safety
• Chicken Kosha (Bengali Style Hot Chicken Gravy)
• Pan Fried Chicken with a Cheesy Mushroom Loaded Gravy
• Spice Up Your Weeknight with Red Hot Baked Chicken