Dahiwali Chicken Curry Recipe

Name: Dahiwali Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Light Cooking Oil; 3 Cardamom Pods, Bruised; 2 Dried Bay Leaves; 1 Cinnamon Stick; 3 Whole Cloves; 1 Onion, finely chopped; 1 Tablespoon Ginger Paste; 1 Tablespoon Garlic Paste; 1/2 teaspoons Red Chili Powder; 1/4 teaspoons Cumin Powder; 1/4 teaspoons Turmeric Powder; 1 teaspoon Coriander Powder; 1/4 teaspoons Garam Masala Powder; 2 Tomatoes, Finely Chopped; Salt To Taste; 1/2 cups Plain Yogurt, Beaten Till Smooth; 2 Large Boneless Chicken Breasts, Diced Into 1-inch Cubes; 2 Tablespoons Fresh Coriander Leaves, Chopped For Garnish

Servings: persons

2 Tablespoons Light Cooking Oil
3 Cardamom Pods, Bruised
2 Dried Bay Leaves
1 Cinnamon Stick
3 Whole Cloves
1 Onion, finely chopped
1 Tablespoon Ginger Paste
1 Tablespoon Garlic Paste
1/2 teaspoons Red Chili Powder
1/4 teaspoons Cumin Powder
1/4 teaspoons Turmeric Powder
1 teaspoon Coriander Powder
1/4 teaspoons Garam Masala Powder
2 Tomatoes, Finely Chopped
Salt To Taste
1/2 cups Plain Yogurt, Beaten Till Smooth
2 Large Boneless Chicken Breasts, Diced Into 1-inch Cubes
2 Tablespoons Fresh Coriander Leaves, Chopped For Garnish

1
Heat oil in a thick-bottomed pan and saute cardamom, bay leaves, cinnamon stick and cloves, till they begin to sizzle.
2
Add onions and fry for 3-5 minutes on medium-high heat till onions turn translucent and tender.
3
Add ginger and garlic pastes and saute for another minute or two till it gives out oil.
4
Add red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for 1 minute.
5
Mix in chopped tomatoes and salt, and cook for a few minutes till tomatoes are reduced to pulp and oil begins to collect around the sides of the pan.
6
Slowly stir in beaten yogurt, forming a smooth gravy base.
7
Add chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done.
8
Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Tablespoons Light Cooking Oil, 3 Cardamom Pods, Bruised, 2 Dried Bay Leaves, 1 Cinnamon Stick, and more.

Yes, Dahiwali Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dahiwali Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions