20-Min Creamy Dahi Chicken Curry
Tender chicken simmered in a silky yogurt-based sauce with warm spices and tomato. Ready in 20 minutes and tastes like it simmered for hours.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1.5-inch chunks
- 1 cup plain yogurt
- 1 medium tomato (fresh), finely chopped
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- ½ tsp kasuri methi (dried fenugreek leaves), crushed
- 2 tbsp neutral cooking oil
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering. Add chicken and sear until just opaque on edges, about 3 minutes.
- 2
Add ginger-garlic paste and cook, stirring, until fragrant, about 30 seconds.
- 3
Add chopped tomato and garam masala, stir, and cook until tomato softens, about 2 minutes.
- 4
Whisk yogurt in a bowl, then add to the skillet a few tablespoons at a time, stirring constantly to prevent curdling.
- 5
Simmer uncovered for 8–10 minutes until chicken is cooked through and sauce is creamy. Add salt and pepper to taste.
- 6
Stir in crushed kasuri methi. Serve hot with rice, naan, or bread.
Tools you’ll need
- large skillet (10-inch or larger)
- mixing bowl
- whisk
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