Dahi Chicken


  1. Chicken – 1 kg,cut into pieces
  2. Yoghurt – 2 1/2  cups
  3. Red chilli powder – 2 Teaspoons
  4. Haldi powder – 1 Teaspoon
  5. Ginger Paste – 1 Tablespoon
  6. Garlic Paste – 1 1/2 Tablespoon
  7. Onion Paste – 2 Tablespoon
  8. Onions – 2, medium, finely chopped
  9. Green Chillies – 5, finely chopped
  10. Coriander Leaves – 2 Tablespoons, finely chopped
  11. Salt – to taste
  12. Oil – 2 Tablespoons


Season the yoghurt with salt, red chilli, haldi powder and marinate the chicken in it for 30 minutes. Heat the oil in a karahi. Add the chopped onions, fry till light golden in colour. Add the ginger, garlic and onion pastes, lower the flame and saute for a few minutes. Add the chicken with the marinade and continue to saute on a low flame for another few minutes. Stir in the chopped coriander and green chillis and cook on a low flame till chicken is tender. It can take between 20 to 30 minutes. Serve garnished with coriander leaves.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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