Dahi Chicken is a creamy, spiced yoghurt gravy that makes the chicken rich and full of flavour. "Dahi" means yoghurt, which is a constituent part of this dish, giving the dish a velvety texture and a tangy depth of flavour to pair well with the tender chicken. This dahi chicken recipe is perfect for a special dinner party. In the Dahi Chicken dish, pieces of chicken marinated in yoghurt, combined with spices like turmeric, cumin, coriander, and garam masala, are cooked in an onion and tomato-infused base, rich in yoghurt, creating a luxurious sauce that is both rich and creamy. Some recipes use ginger, garlic, green chillies, and fresh cilantro to create numerous layers of flavour. It makes lovely savoury curries with tangy yoghurt and warmth from the spices used. Moreover, it tenderises chicken to a good fare: all parts are moist and luscious in each chicken piece. For dahi, chicken, naan, and rice are served. This comforting dish is prized to be prepared and served in all Indian homes and restaurants. Here's a flavourful recipe of dahi chicken for a delightful meal. The dish can be mild or spicy, as preferred, but mainly suits special occasions or a heartwarming weeknight meal. Dahi Chicken can be both flavoursome and satisfying with the yoghurt and spices.

• 2 cup dahi
• 1 tsp cumin powder
• 1 tsp garlic paste
• 1/4 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp salt
• 500 gms boneless chicken
• 1 tbsp oil
• 5 green chilli
• 2 onion
• 1 tomato

• The magic of Dahi chicken starts with 2 cups of thick yoghurt. Make sure it's fresh and lump-free; give it a quick whisk so it's smooth. If you're not into super creamy gravies, add a splash of water, but honestly, the richness is what makes this dish so irresistible.
• For the spice blend, mix 1 teaspoon of cumin powder, ¼ teaspoon each of garam masala and turmeric powder, 1/2 teaspoon of red chilli powder, and 1 teaspoon of salt. It's not an over-the-top mix, but it packs enough flavour to shine.
• Cut 500 grams of chicken into bite-sized pieces, boneless is easiest, but bone-in works too if you cook it a little longer. Marinate the chicken with the yoghurt and spice mix for 15–20 minutes. This step is worth it; it tenderises the meat and gets the flavours deep into the chicken.
• In a deep pan, heat 1 tablespoon of oil. Toss in 5 green chillies, slightly crushed to release their heat, and let them sizzle. Next, add 2 chopped onions and saut them until golden. This takes a bit of time, but trust me, caramelised onions make all the difference. Stir in 1 tablespoon of garlic paste and cook for another minute until fragrant.
• Add 1 chopped tomato and let it soften completely. This forms the base of the gravy. Now, add the marinated chicken along with all that spiced yoghurt and stir to coat. Cook it on medium heat for about 15–20 minutes, stirring occasionally. If the gravy gets too thick, add a bit of water, but don't overdo it, the creaminess is key.
• Taste and adjust the seasoning. Want more chilli? Go for it. Need a pinch more salt? Easy fix. Garnish with fresh coriander leaves and serve it hot. It's a dish that's simple to make but feels indulgent on the plate. Perfect for any day, really.