25-Min Dahi Chicken — Creamy Yogurt Curry
Tender chicken simmered in a silky yogurt-based sauce with warm spices — no long marinade needed. Serve over rice or with naan for a weeknight Indian dinner that tastes like it took hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch chunks
- 1 cup plain yogurt (full-fat)
- 1 medium onion, diced
- 2 tbsp ginger-garlic paste
- 1 medium tomato, diced
- 1.5 tsp garam masala
- ½ tsp kasuri methi (dried fenugreek leaves), crushed
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add onion and sauté until soft and just starting to color, 3-4 minutes, stirring often.
- 3
Stir in ginger-garlic paste and cook for 60 seconds until fragrant, then add diced tomato.
- 4
Add chicken chunks, sprinkle with garam masala and salt, and stir to coat evenly with the paste.
- 5
Whisk yogurt in a bowl, then slowly stir it into the pan to combine smoothly with the spices.
- 6
Reduce heat to medium-low and simmer, uncovered, for 12-14 minutes until chicken is cooked through and sauce thickens.
- 7
Stir in crushed kasuri methi, taste, adjust salt and pepper, then serve hot over rice or with warm naan.
Tools you’ll need
- large skillet (12-inch)
- medium bowl
- whisk
- wooden spoon
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
