Dahi Murgh is a drool-worthy chicken dish which is very close to my heart because it is my family's favorite and especially because my little girl loves it! It is aromatic, flavorful, and rich in its consistency. Interestingly, there are quite a few versions of this dish, each a little different from the other but this is my version and it is absolutely gorgeous. I especially like the rich gravy and the melt-in-your-mouth tenderness of the chicken pieces. This goes really well with roti, naan, jeera rice or plain basmati rice. Make this for dinner tonight and surprise your family and do let me know how it turned out.

Cuisine: Indian
Category: Non-vegetarian, Entree
Preparation time: 10 mins
Cooking time: 45 mins
Serves: 4
  • 2 lb chicken, bone-in medium size pieces
  • 2 tbsp canola oil
  • 1 tbsp salted butter
  • 2 cups unflavored yogurt
  • 1 cup fox nuts (makhana)
  • 1 large white onion finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp coriander powder
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • 4-5 peppercorns
  • salt to taste
  • sugar to taste
  • 1 tbsp garam masala

  1. In a large bowl marinate the chicken with ginger paste, garlic paste, yogurt, coriander powder, half of the garam masala, and salt. Keep aside for at least an hour.
  2. Heat the butter in a pan, lightly toss the fox nuts and keep them aside.
  3. In the same oil add the peppercorns, when they splutter, go ahead and add the marinated chicken along with the marinade.
  4. Cook on high flame for a few minutes until the raw color of the chicken is gone. This should take around 3-4 minutes.
  5. Lower the gas flame, and cook it for 5 more minutes. You will notice that the yogurt has released some water.
  6. At this point close the lid and let it simmer. Allow the chicken to cook on its own.
  7. After about 5-7 minutes add the tossed fox nuts. Give it a good mix and close the lid. Check in between to make sure the chicken is not sticking to the pan.
  8. When the chicken is tender, check salt, if required add some salt.
  9. Add some sugar (this helps in balancing the salt) followed by dried fenugreek leaves and let is simmer for another 2-3 minutes.
  10. Finally, add the remaining garam masala and turn off the gas flame.
  11. Serve with roti/naan/rice.
Chef's notes:
  • This recipe requires no water because the yogurt itself releases water. The final gravy will have a rich and dense consistency. If you prefer a thinner gravy, add some water.
  • This recipe is not hot but if you like it hot, you may add crushed peppercorns or slit green chilies.
  • For extra flavor, you may add a few drops of kewra water towards the end, just before adding the garam masala.
  • For a richer consistency, finish off with a dollop of butter or fresh cream.
  • For garnishing, you can use a red chili and mint leaves.


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