Dahi murgi (yoghurt chicken)

I love this recipe. It’s quick and you don’t need to spend a lot of time at the stove!
The first time I made this hubby and my then 2 young’uns loved it so much I made some again within days! It’s rich but in a light fresh way. The tomatoes and fresh chillies give you that. On a lazy day, this ticks the boxes! Have a go!

All measurements are level measuring spoon.


For the marinade:
1kg chicken on bone
1 tsp turmeric powder
2tsp cumin powder
1tsp chilli flakes
2tsp coriander powder
2tsp chilli powder
1.5 tsp salt
1 tsp black pepper
1.5 cups yoghurt (greek) full fat
Mix all the above with chicken and marinate as long as you can.
2 cinnamon sticks
4 green cardamoms split
1 whole black cardamom
2 bay leaves
Peppercorns and cloves, as per taste.
2 fresh tomatoes finely chopped or blitzed in blender.
2 green chillies chopped
2 green chillies sliced
3 tbsp veg oil.
1.5 tbsp ginger and garlic paste (fresh)
1 tbsp Dried methi leaves


Heat oil in pan, add whole spices and cook till aromatic.
Add the ginger and garlic and cook for few minutes

.Next add chopped tomatoes and chopped green chillies, cook for few minutes.
Add half cup water, stir and cover. Cook till water is nearly all evaporated and oil is splitting.

Add the chicken and all the marinade.
Stir well and cook on high for a while stirring.
This part is important to cook off yogurt and the chicken.

Once the chicken has released its water add the dried methi leaves crushed in your hands, add splash of water, leave partially covered on medium till you see that the sauce is cooking off and oil splitting through. If it gets too dry add splash of water.

When the oil is cratering at top I tend to then leave lid off, add the sliced chillies and finish cooking on med/low till chicken is cooked through and you have a creamy sauce.

Garnish with fresh coriander and serve.

© Copyright, 31.1.2021 Papli Rani Dey
All Rights Reserved

Leave a Reply