30-Minutes or Less!/ Popular Recipes/ Recipes: Non-Vegetarian

Dahiwali Chicken Curry

When it comes to simple everyday meals, I find it hard to succumb myself to the traditional Indian daily routine of DalSabzi, translated, simply meaning a lentil and vegetable preparation. My idea of a simple Indian lunch would mainly consist of a quick Chicken Curry and a side of rice and a salad. 

Recipe for Dahiwali Chicken Curry taken from www.hookedonheat.com. Visit site for detailed recipe.

Often, when I talk to people on the topic of curries, the most common concern I get confronted with is the amount of time, and not to mention the effort that comes with it. I for one, beg to differ. For me, curry is nothing but a smooth blend of flavours brought together to highlight a star ingredient. True, you can spend hours toasting, pounding, and grinding spices to form the smoothest of pastes; you can spend days marinating and chopping to achieve the most delicate blend possible, and you can also lose yourself in a cloud of spices and herbs that would fill your kitchen and your home with an aroma almost so ambrosial, you would think you woke up in a foreign land. But then again, you could do what I do on days when all I have at my disposal are a few measly minutes at the brink of lunch-time with a rumbling tummy to cater to.


As I see it, curries are not something one should be afraid of. Neither are they something to look at with such cynicism or vengeance. A simple chicken curry can be easily tamed to suit one’s tastes and preferences. I like mine to be quick and robust with flavour, and I don’t stop till I find my way with it.

DAHIWALI CHICKEN CURRY (CHICKEN SIMMERED IN A CREAMY YOGURT GRAVY)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com

Ingredients

  • 2 tbsp light cooking oil
  • 1 cinnamon stick
  • 3-4 green cardamom pods bruised
  • 3-4 whole cloves
  • 2 dried bay leaves
  • 1 large onion finely chopped
  • 1-2 green chillies finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 tsp red chilli powder
  • 1/4 turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 2 medium tomatoes finely chopped
  • salt to taste
  • 1/2 cup plain yogurt beaten till smooth
  • 2 large boneless chicken breasts diced into 1-inch cubes
  • a handful fresh coriander leaves chopped for garnish

Instructions

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

If you liked this recipe, you will surely like my Homestyle Chicken Curry.

Made this recipe? Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat

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37 Comments

  • Reply
    Shareba @ In Search Of Yummy-ness
    May 2, 2014 at 1:26 PM

    5 stars
    Your chicken curry looks wonderful! I love the combination of spices that you used too. Thanks for sharing this recipe at the Good Food Friday link party!

  • Reply
    Matt Robinson
    May 2, 2014 at 12:05 PM

    5 stars
    We love curry anything here, and this dish looks absolutely amazing, Thanks so much!

  • Reply
    The Relentless Builder
    June 15, 2011 at 11:11 PM

    5 stars
    I made this today and thoroughly enjoyed it! I wish I had discovered this earlier though…

  • Reply
    Brandy
    March 23, 2011 at 10:01 AM

    5 stars
    Pretty good job. I just stumbled across your blog and wanted to say, I love browsing your blog posts. In any case, I will subscribe to your feed, I hope you write again!

  • Reply
    Amber
    January 4, 2011 at 2:35 PM

    5 stars
    Made this today with chicken thighs because that’s what I had in the freezer. It was really good. Definitely saved to favorites.

  • Reply
    CC
    December 15, 2010 at 4:54 AM

    5 stars
    These look fantastic and your photo is just beautiful!

  • Reply
    AV
    September 27, 2010 at 4:54 PM

    5 stars
    Hey, your sis told me bout this site, and been trying out some of the recipes. Quite lazy when it comes to cooking, and have two left hands to make it worse. Tried your chicken curry last week, and I’m well pleased with the results! Keep those recipes coming, pretty please. Some of us poor souls across the Atlantic survive off this! ๐Ÿ™‚

  • Reply
    Ken
    July 21, 2010 at 9:48 PM

    5 stars
    I am planning to make this recipe tomorrow for dinner. It looks so very tasty, and the recipe backs up the image!

  • Reply
    Fig Newton
    August 6, 2008 at 11:18 PM

    5 stars
    This is an awesome blog! I visited a friend in Bangladesh a few years ago and I have been unsuccessfully trying to recreate the great food I had there ever since then. I was searching for simpler curry recipes and I had a question about this one. What do you mean by “bruised” cardamom pods? I have purchased green cardamom pods before and they were very hard little things. Do you literally mean bruised (just on the surface) or more like completely “smashed” so the insides fall out? Also, do you use green or black pods for this recipe? I don’t have enough experience to know what the different types are used for in all cases. Thanks for all your work.

    • Reply
      Meena
      August 7, 2008 at 11:04 AM

      Thanks FN, I’ve used the green cardamom in this recipe. By bruising, I simply mean crushing the cardamom pods slightly to break it on the outside so that it can release its flavourful aroma. I hope you try out this recipe, it’s one of my personal favourites!

  • Reply
    hgh
    May 8, 2008 at 1:55 PM

    5 stars
    Thanks for this lovely recipe..delicious!

  • Reply
    mancook
    April 14, 2008 at 4:01 AM

    5 stars
    Hi Meena! Your recipes are wonderful and easy to follow. Most times turns out well. Cannot help noticing that you nearly always use chicken breasts for your chicken recipes. In my part of the world, ie. Singapore, fresh chicken is easily available and it is easy to debone them. You can also buy boneless legs from the market! I would think all your chicken recipes would taste even better if you use fresh chicken and especially the boneless legs. What say you?

    • Reply
      Meena
      April 14, 2008 at 11:06 AM

      You are so lucky! I would love to use boneless legs MC, if only they were available this side of the Earth! But alas, chicken breasts are what’s most popular here, so they land up in many of my recipes. I do, however, use boneless thighs as well and they taste great, so feel free to use whatever works for you. Thanks for connecting!

  • Reply
    Hina
    December 21, 2007 at 3:17 PM

    5 stars
    Hi Meena.. just wanted to give you an update.. the chicken was a big hit at my office holiday pot luck!! Thank you so much!! ๐Ÿ™‚
    Happy Holidays.. Happy New Year! ๐Ÿ™‚

  • Reply
    Angela
    December 13, 2007 at 6:41 PM

    5 stars
    Great recipe, my Hyderbadi husband loved it! Just as good as MAMMA!
    Thanks!

  • Reply
    Hina
    December 6, 2007 at 10:55 AM

    5 stars
    Hey Meena.. I’m making this for our office’s holiday pot luck lunch! Might try it in a small quantity once before that too. Will let you know how it goes! ๐Ÿ™‚

  • Reply
    steamy kitchen
    November 21, 2007 at 4:28 PM

    5 stars
    a wonderful curry -I’ve bookmarked it to make after thanksgiving.

    i already have all the ingredients!

    xoxo,jaden

  • Reply
    sahana shetty
    June 18, 2007 at 6:50 AM

    5 stars
    i would like to know when u mention 2 large chicken breasts ,how many grams of chicken it would be? Your recipes are really good!

  • Reply
    Mel
    April 14, 2007 at 3:40 PM

    5 stars
    I’ve now made this several times, and I have to say it’s absolutely wonderful; very, very tasty! Thank you for the recipe!

  • Reply
    Monica
    March 25, 2007 at 10:33 AM

    5 stars
    Looks awesome, will try soon. Adding link in my blogroll.

  • Reply
    teep
    March 17, 2007 at 9:24 PM

    5 stars
    I made this today and it came out really well. Thank you for your clear, easy-to-follow directions! I have two pretty dumb questions, though.

    1. When you say green chilis, is it okay to use jalapenos? They’re the only green chilli pepper I can buy fresh, is why I’m asking. (The nearest Indian market is a two-hour drive away.)

    2. The big lumpy spices (cinnamon stick, peppercorns, cardamom pods, bay leaves) — Am I supposed to fish those out before serving or anything? Cardamom pods, for one, are kind of a surprise if you aren’t expecting their wallop of floral goodness.

    • Reply
      Meena
      March 18, 2007 at 11:08 AM

      Hi Teep, I am so glad you enjoyed the recipe. To answer your questions, yes, definitely you can substitute chillies for jalapenos. Just be careful with the quantities you throw in! And secondly, I usually serve the curry with all the whole spices still in, but I always warn my guests to keep a watch for them. You can sure fish them out if you wish, it might be a daunting task, but certainly much easier on guests! Hope that helps! ๐Ÿ™‚

  • Reply
    Mel
    February 23, 2007 at 11:51 PM

    5 stars
    I am planning to make this recipe tomorrow for dinner. It looks so very tasty, and the recipe backs up the image!

  • Reply
    marlee
    February 23, 2007 at 4:59 AM

    5 stars
    meena the chicken as well as the chilli paneer turnwd out greta. infact i cooked the dahiwalla chicken again n my mom loved it. thanks a toon for the great recipe girl! ๐Ÿ™‚ will let u know whne i put up the pics in my blog.

  • Reply
    arfi
    February 11, 2007 at 4:09 AM

    5 stars
    I love curry. I’m familiar with curries. but traditionally, we don’t use yogurt, but santan (coconut milk). I’ve made Indian curries several times. and I love it to scoop them with crispy poppadoms. lovely dish.

  • Reply
    MeltingWok
    February 8, 2007 at 1:51 AM

    5 stars
    yes, thx Meena, I made some karahi chicken with spices similar to this one, got adventurous with kerala seeds hehe, and I did dip the gravy with some rotis yayy !! Thx ๐Ÿ™‚

  • Reply
    Kanchana
    February 5, 2007 at 9:04 PM

    5 stars
    Your site is fantastic, and the pictures are beautiful. Drool-worthy. I am certainly going to try your chilli paneer recipe. If only I could get a taste of yours!

  • Reply
    Ricky
    February 2, 2007 at 6:12 PM

    5 stars
    Made the chicken last night and it came out excellent. Thank You ๐Ÿ™‚

  • Reply
    kickpleat
    January 30, 2007 at 2:54 PM

    5 stars
    Chicken in yogurt? It’s one of my favourite dishes and I haven’t made it in forever. Thanks for the inspiration! Yum. It truly looks amazing.

  • Reply
    MeltingWok
    January 30, 2007 at 2:43 AM

    5 stars
    oh god, I could just drink the gravy like a soupppp, although some roti would be nice, great recipe, thanks for sharing ๐Ÿ™‚

  • Reply
    Pamela
    January 29, 2007 at 4:05 PM

    5 stars
    Oh my lord, that looks sooo amazing!!!

  • Reply
    jacob
    January 27, 2007 at 2:33 AM

    5 stars
    that looks so very good. would be great with kadak naan and an onion salad, i think!

  • Reply
    Marlee
    January 26, 2007 at 12:33 AM

    5 stars
    hey, meena…im here for the second time n loved reading through ur posts! apart from writing so well I also liked ur photographs ๐Ÿ™‚ I’m having an old childhood friend over for lunch tmrw n I found the perfect dishes to prepare here! will be cooking this chicken curry n the chilli paneer! will let u know how the lunch goes ๐Ÿ™‚

  • Reply
    Rasa Malaysia
    January 26, 2007 at 12:25 AM

    5 stars
    This looks like the curry dish I get at Indian restaurants. Fantastic. It goes so well with the rice. ๐Ÿ™‚

  • Reply
    Nidhi
    January 25, 2007 at 4:50 PM

    5 stars
    Great and evergreen recipe Meena! My husband also makes it almost the same way and we love it with Butter Naan or rice. The picture is colourful and beautifully taken, as usual ๐Ÿ™‚

  • Reply
    Spice Lover
    January 25, 2007 at 9:54 AM

    5 stars
    The chicken looks so good. And I have to tell you. you have a flair for writing. I enjoy reading your blog. I completely agree with you about quick no fuss ‘curries’. Unless it’s a dum biryani I will not spend more than 30 minutes on 1 dish.

  • Reply
    Sig
    January 25, 2007 at 3:16 AM

    5 stars
    Wow! Great site! The chicken curry looks amazing! And your pepper chicken, OMG, I am going to try that out as soon as I get time! I had no idea there are all these great blogs around till I started blogging myself… I am never spending money on a cookbook again ๐Ÿ™‚

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