Dahi Chicken
This Dahi Chicken features deliciously tender chicken drumsticks simmered in a thick, creamy, tangy yogurt sauce packed with spices and just the right amount of heat!Topped with fresh cilantro and chilis, this dish is comforting and bursting with flavor! If you love Indian chicken recipes, you’re about to add a new favorite to your list!
Ingredients
For The Marinade
- 2 cups (500 g) Greek yogurt or Indian dahi
- 2 teaspoon cumin
- 2 teaspoon coriander
- 1 and 1/2 teaspoon red chili powder
- 1 and 1/2 teaspoon turmeric
- 1 teaspoon chili flakes or Kashmiri chili
- 2 teaspoon salt
- 1/2 teaspoon black pepper
For The Dahi Chicken
- 4-5 tbsp (60-75 ml) vegetable oil
- 2 pods black cardamom (a dash of ground black cardamom)
- 2 sticks cinnamon (1-2 teaspoon ground cinnamon)
- 5 cloves (1/2 teaspoon scant ground cloves)
- 3 cloves garlic (or just 1 tablespoon of ginger garlic paste and skip the garlic cloves and whole ginger)
- 1/2 inch (1 cm) ginger
- 1 medium tomato (finely minced or 1 tablespoon tomato paste)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 lbs (900 g) chicken drumsticks (or boneless skinless chicken breasts or thighs, diced)
- 2-4 bird's eye chillies
- Cilantro
Instructions
- Marinate the chicken in the yogurt sauce. In a large bowl or ziploc bag, add the yogurt, cumin, coriander, red chili powder, turmeric, chili flakes, salt and pepper and mix until combined. Add the chicken and coat with the yogurt sauce then cover the bowl and refrigerate for 30 minutes or up to overnight.
- Bloom the spices. Add the oil to a skillet over medium-low heat, then add the cardamom pods, cinnamon, cloves and allow to bloom for a minute or until fragrant. If using ground spices, make sure they don’t burn. If using whole spices, discard the spices once bloomed.
- Prepare the base of the sauce. To the spiced oil you just prepared, add the garlic and ginger and bloom for another 1-2 minutes then discard if using whole. Add the tomato (stand back as the oil will be very hot and the tomato will sizzle a lot), cumin, coriander, salt, and pepper and cook for a minute. If you want to add more spiciness, throw in some chilies too.
- Cook the chicken. Add the chicken to the base of the sauce with all the marinade, you can add more yogurt if you want more sauce. Reduce the heat to low, cover and cook the chicken for 20 minutes or until fully cooked through.
- Serve your Dahi Chicken topped with fresh cilantro, chilies and pair with naan, roti or rice!
Notes
Make-Ahead Instructions: You can marinate the chicken overnight and if you want to serve this with rice, you can also make the rice ahead of time and reheat when serving the chicken!
Storing Instructions: Store leftovers covered in the refrigerator for up to 2-3 days. The sauce may dry up so you might need a spoonful of yogurt to loosen it up when reheating.
📷 DID YOU MAKE THIS RECIPE?! Tag @damnspicy on Instagram!
📷 DID YOU MAKE THIS RECIPE?! Tag @damnspicy on Instagram!
Nutrition
Calories: 465kcalCarbohydrates: 11gProtein: 40gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 149mgSodium: 394mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 748IUVitamin C: 10mgCalcium: 192mgIron: 3mg
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