What is this dahi chicken asked someone, or quite a few people actually, when I put up a picture of my lunch on Instagram the other day.
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The dahi chicken that we made last night. We have started using a whole chicken Keep the legs and wings for grills and put the rest into the curry |
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Made it with just drumsticks the first time around |
Still, here goes
Dahi chicken recipe
Ingredients (for 2)
600 g chicken on the bone and cut into pieces, 100 g dahi, 1 teaspoon cumin powder, 1/2 teaspoon each of coriander, turmeric and red chilli powder and salt, 1 tablespoon of vegetable oil, 1/2 a teaspoon of whole cumin seeds, 1 red onion, 1 teaspoon of ginger paste and 1/2 teaspoon of garlic paste, 1 tablespoon of finely chopped fresh coriander leaves, 1 dried red chilli, 1 dried bay leaf (tez patta)
Marinate the chicken in 100 g dahi, 1 teaspoon cumin powder, 1/2 teaspoon each of coriander, turmeric and red chilli powder and salt for at least half an hour. You can changed the spice mix to your taste. I once added some saffron at the end.
- Heat a tablespoon of vegetable oil in a pressure pan
- Add 1/2 a teaspoon of whole cumin seeds and the chilli and the bay leaf
- Add 1 sliced red onion and cook till the onion is soft and translucent
- Add 1 teaspoon of ginger paste and 1/2 teaspoon of garlic paste
- Add the marinated chicken, reduce the flame and add let it cook while you stir gently.
- Add half a cup of water. Then close the lid of the pressure pan/ cooker and increase the heat.
- Wait for 3 to 4 whistles and let it cook for 10 to 15 minutes on a low flame and you are done. The time required depends on the quality of the chicken and the functioning of the pressure cooker and hence the broad time ranges
- Add the coriander leaves
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Pressure pan makes life easy |