Creamy Indian Dahi Chicken Recipe: A Family Favorite

I’m about to share something that’ll transform your weeknight dinner game forever – and trust me, it involves zero complicated techniques or exotic ingredients you can’t pronounce. This creamy Indian dahi chicken recipe has that magical ability to make your kitchen smell like the best Indian restaurant in town, while being surprisingly forgiving if you’re still figuring out the difference between garam masala and regular old paprika. Ready to discover why yogurt might just be your new secret weapon?

Why You’ll Love this Creamy Indian Dahi Chicken

Three simple words: comfort, flavor, and simplicity.

That’s exactly what you’ll get with this dahi chicken recipe, and honestly, who doesn’t need more of that in their life?

I’m talking about tender chicken swimming in the creamiest, most aromatic yogurt sauce that’ll make your kitchen smell like heaven.

The best part? You probably have most ingredients sitting in your pantry right now.

This isn’t some fancy restaurant dish that requires culinary school training.

It’s pure comfort food that comes together in one pot, uses everyday spices, and delivers restaurant-quality results every single time.

What Ingredients are in Creamy Indian Dahi Chicken?

The beauty of this dahi chicken lies in its simplicity – no hunting down obscure spices or making three trips to the grocery store. Most of these ingredients are probably hanging out in your kitchen right now, just waiting to transform into something magical.

What I love most about this ingredient list is how each component plays its part without any drama. The yogurt brings that signature tanginess and creaminess, while the spices create layers of warmth that’ll make your whole house smell incredible.

Ingredients:

• 1 kg chicken, bone-in or boneless (your choice)
• 1 cup plain yogurt (dahi)
• 2 large onions
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 small cinnamon stick
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri red chili powder
• Salt to taste
• Cooking oil or ghee
• Fresh cilantro for garnish

A Few Things Worth Knowing

Let’s talk about that yogurt for a second – it’s literally the star of the show. You want plain, full-fat yogurt here, not the fancy Greek kind that costs your firstborn child. Regular yogurt has the perfect consistency and tang for this dish.

The chicken situation is totally flexible. Bone-in pieces give you more flavor and stay juicier, but if you’re team boneless for easier eating, go for it. Just remember that boneless pieces cook faster, so keep an eye on them.

Those onions need to be proper golden brown, not just translucent and sad. This step builds the flavor foundation, so don’t rush it. And if you can find Kashmiri red chili powder, grab it – it gives the most gorgeous color without setting your mouth on fire.

One last thing about the ginger-garlic paste: fresh is fantastic, but honestly, the store-bought stuff works perfectly fine. We’re not trying to win any purist awards here, just make delicious food that doesn’t require a PhD in preparation.

How to Make this Creamy Indian Dahi Chicken

Making this creamy dahi chicken is honestly one of those cooking experiences where you feel like a kitchen wizard, even though it’s surprisingly straightforward. The whole thing comes together in about 45 minutes, and most of that time is just letting everything simmer while you pretend to clean up but actually just inhale the incredible smells.

Getting Started with the Yogurt

First things first – grab that 1 cup of plain yogurt and whisk it until it’s completely smooth. This isn’t the time for lumpy yogurt rebellion. You want it silky and cooperative because nobody likes chunky surprises in their creamy curry. Make sure your yogurt is at room temperature too, because cold yogurt hitting hot oil is like introducing two people who definitely shouldn’t meet at a dinner party.

The Chicken Gets Its Moment

Heat up some cooking oil or ghee in your heaviest pan or Dutch oven. Once it’s shimmering and ready for action, add your 1 kg of chicken pieces along with those 2 tablespoons of ginger-garlic paste. This is where the magic starts happening – you’re not trying to cook the chicken through here, just giving it a good sear and letting that ginger-garlic paste work its aromatic wonders.

Let everything sizzle for about 5 minutes, stirring occasionally so nothing gets too attached to the bottom of your pan. The chicken should look happy and slightly golden, and your kitchen should smell like you know what you’re doing.

Building the Flavor Foundation

Now comes the part where patience pays off big time. Toss in those cumin seeds and that small cinnamon stick – they’ll start crackling almost immediately, which is exactly what you want.

Add your 2 large onions, sliced however makes you feel confident in life, and let them cook until they’re golden brown and gorgeous. This takes about 8-10 minutes, and yes, you need to actually wait for proper golden brown.

Pale, sad onions will give you pale, sad curry, and we’re not about that life. Stir them around, let them caramelize, and trust the process.

Spice Things Up

Once your onions look like they could win a beauty contest, it’s time for the spice party. Add 1 teaspoon each of turmeric powder, coriander powder, and Kashmiri red chili powder, plus salt to taste.

Stir everything together and let it cook for about a minute – just long enough for the spices to bloom and smell incredible without burning into bitter disappointment.

The Yogurt Integration

Here’s where things get interesting. Add your beautifully whisked yogurt to the pan, but don’t just dump it in like you’re filling a bucket. Add it gradually, stirring constantly to prevent any dramatic curdling episodes.

The yogurt should blend seamlessly with all those golden onions and aromatic spices, creating this gorgeous, creamy base.

The Final Simmer

Bring everything to a gentle simmer, then reduce the heat to low and cover the pan. Let it all bubble away happily for about 20-25 minutes if you’re using bone-in chicken, or 15-20 minutes for boneless pieces.

You want the chicken cooked through and tender enough that it practically falls apart when you look at it.

Give it a stir every now and then to make sure nothing’s sticking, and taste for seasoning. Sometimes you need a pinch more salt, sometimes the spice balance needs a tiny adjustment – this is your chance to make it exactly how you like it.

The sauce should be thick and creamy, coating the back of a spoon like it means business. If it’s looking too thick, add a splash of water. Too thin? Let it simmer uncovered for a few more minutes.

Sprinkle with fresh cilantro for garnish, and you’re done. Seriously, that’s it. You just made restaurant-quality dahi chicken in your own kitchen, and you should feel pretty good about that.

Creamy Indian Dahi Chicken Substitutions and Variations

Once you’ve mastered the basic technique, you’ll probably start wondering about all the creative ways you can make this dish your own. I love swapping Greek yogurt for regular dahi when I want extra thickness.

Can’t find Kashmiri chili powder? Paprika works beautifully. For heat lovers, throw in some green chilies or cayenne.

Want to switch things up? Try coconut milk instead of yogurt for a South Indian twist, or add cashew paste for restaurant-style richness.

Bone-in thighs give deeper flavor than breasts, while paneer makes an excellent vegetarian substitute.

What to Serve with Creamy Indian Dahi Chicken

Five perfect pairings can transform your dahi chicken from a simple dish into a feast that’ll have everyone asking for seconds.

I always reach for basmati rice first—it’s like the chicken’s best friend, soaking up every drop of that creamy sauce. Naan bread works magic too, perfect for scooping.

Want vegetables? Roasted cauliflower or sautéed spinach add color and nutrition without competing with the star.

For something invigorating, I’ll toss together a cucumber raita or simple salad with red onions and tomatoes. The cool crunch balances the warm, rich chicken beautifully.

Final Thoughts

This dahi chicken recipe has become my go-to comfort dish whenever I’m craving something rich and satisfying without spending hours in the kitchen.

The yogurt creates this incredibly tender texture that’ll make you question why you ever bothered with complicated marinades.

What I love most? It’s practically foolproof.

Even if you’re the type who burns water, this recipe forgives mistakes. The spices are forgiving, the timing’s flexible.

Trust me, once you master this dish, you’ll find yourself making it on repeat. Your family will start requesting it by name.

Recipe Card

Introduction: This aromatic dahi chicken delivers restaurant-quality flavors with minimal effort. Tender chicken pieces are simmered in a creamy yogurt-based sauce with warming spices, creating a comforting dish that’s perfect for weeknight dinners or special occasions.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Serves: 4-6 people

Ingredients:

• 1 kg chicken, bone-in or boneless
• 1 cup plain yogurt (dahi)
• 2 large onions, sliced
• 2 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 small cinnamon stick
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp Kashmiri red chili powder
• Salt to taste
• 3-4 tbsp cooking oil or ghee
• Fresh cilantro for garnish

Instructions:

1. Whisk the yogurt in a bowl until completely smooth and set aside.
2. Heat oil or ghee in a heavy-bottomed pan over medium-high heat.
3. Add chicken pieces and ginger-garlic paste, sear until chicken changes color on all sides.
4. Add cumin seeds and cinnamon stick, cook for 30 seconds until fragrant.
5. Add sliced onions and cook until golden brown and softened.
6. Add turmeric, coriander powder, and red chili powder, cook for 1 minute.
7. Add the whisked yogurt gradually while stirring continuously to prevent curdling.
8. Add salt to taste, bring to a gentle boil, then reduce heat to low.
9. Cover and simmer for 20-25 minutes until chicken is cooked through and tender.
10. Garnish with fresh cilantro and serve hot.

Notes:

• Bring yogurt to room temperature before using to prevent curdling when added to the hot pan.
• If using boneless chicken, reduce cooking time to 15-20 minutes to avoid overcooking.
• For extra richness, substitute half the oil with ghee or add 2 tbsp heavy cream at the end.
• This dish tastes even better the next day as flavors develop, making it perfect for meal prep.
• If the curry appears too thick, add a splash of warm water or chicken broth to reach desired consistency.
• For a dairy-free version, substitute coconut yogurt, though the flavor profile will change slightly.

Nutritional Information:

Frequently Asked Questions

Can I Make This Dahi Chicken Recipe in a Slow Cooker?

I’d recommend adapting this dahi chicken for your slow cooker by searing the chicken first, then combining everything except yogurt in the cooker. I’ll stir in whisked yogurt during final thirty minutes.

How Long Can Leftover Dahi Chicken Be Stored in the Refrigerator?

I’d store leftover dahi chicken in the refrigerator for up to three days maximum. I always use airtight containers to maintain freshness and prevent odors from spreading to other foods.

Is This Dahi Chicken Recipe Suitable for Meal Prep and Freezing?

I’d recommend this dahi chicken for meal prep since it reheats beautifully and flavors improve overnight. You can freeze it for up to three months, though the yogurt texture might change slightly.

What’s the Difference Between Dahi Chicken and Butter Chicken?

I’ll explain the key differences between these dishes. Dahi chicken uses yogurt as the primary creamy base, while butter chicken features a tomato-cashew sauce with heavy cream and butter for richness.

Can I Use Greek Yogurt Instead of Regular Plain Yogurt?

Yes, you can substitute Greek yogurt for regular plain yogurt in dahi chicken. I’d recommend thinning it slightly with water since Greek yogurt’s thicker consistency might make your dish too dense.