Dahi chicken or Chicken stew

April 4, 2010

I’ve been meaning to put this up here for a while, however, I just kept postponing for various reasons.  The other day I promised a friend I would send her the recipe, and by the time I got it all written, I realized the writeup was decent enough for the blog.  So, here goes.

This dahi chicken is kind of comfort food for the entire family.  It is light on the tummy and really easy to make.

Ingredients: (for 2 adults)

  1. Chicken                        – 1/2 kg (boneless)
  2. Potatoes                       – 2 nos. (medium size)
  3. Tomatoes                       – 2 nos. (medium size)
  4. Onions                         – 2 nos. (medium size)
  5. Curd                           – 1 or 1.5 cup
  6. Tej patta (bay leaves)         – 2 or 3 nos.
  7. Badi Ilaichi (cardamom)        – 2 nos.
  8. Dalchini (Cinnamon)            – 2 or 3 sticks
  9. Dried red chilli (saboot)      – 2 nos.
  10. Ginger                         – 1/2 inch ginger
  11. Sugar                          – 1/2 tea spoon
  12. Salt                           – 1 or 2 tea spoon (or according to taste)
  13. Turmeric                       – 1/2 tea spoon
  14. Cooking oil                    – 1 or 2 table spoon (whichever cooking oil you use at home groundnut/soya bean/sunflower oil)


  1. I generally use Godrej boneless chicken as I’m not very confident of buying chicken on my own.  Godrej chicken has neatly cut chicken pieces.
  2. Wash the chicken thoroughly and keep it under running water for couple of minutes.
  3. Marinate the chicken with salt and turmeric for around 8-10min.
  4. Beat the curd slightly so that it becomes smooth and does not show its natural granules.
  5. Peel the onions and potatoes.  Cut the tomatoes, peeled potatoes and onions each in eight pieces.
  6. Crush the ginger slightly or cut it into small pieces.
  7. Crush the badi ilaichi slightly so that you get the aroma in the stew.


  1. Heat the cooking oil in a pressure pan.  Once it is hot, add tej patta, badi ilaichi, dalchini and turn them in oil.  Add the dried red chillies.  You can break the chillies in two halves or more depending on how spicy you want it.
  2. Add potatoes and onions and turn them in oil for a while till they become slightly brown.
  3. Add tomatoes and turn them in oil till they become slightly soft.
  4. Add the marinated chicken and turn everything together.
  5. Sprinkle 1-1.5 tea spoon salt on the mixture.  Remember the chicken has been marinated in salt so accordingly you will need slightly less salt.
  6. Add 1 cup of water and close the pressure pan lid.  We don’t need lot of water as the chicken itself releases water.
  7. Give 3 whistles, the chicken should get cooked with 3 whistles.  If you are sceptical, give 1-2 more whistles, but that would mean you have to increase the water in step 6 by 1/2 cup or so.
  8. After the whistles, let all the steam escape.
  9. Open the pressure pan lid and check that the water has dried up.  If not, reheat on slow flame till the water dries up.  Keep turning the prepared chicken slightly while evaporating excess water.
  10. Let the chicken cool.
  11. When the chicken is just warm, not hot, pour the curd on the prepared ingredients, sprinkle half spoon sugar and nicely mix the curd and the prepared chicken.
  12. The stew/dahi chicken is ready.

3 Responses to “Dahi chicken or Chicken stew”

  1. Meghna Kulkarni Says:

    This is beautifuly written. A dummy (like me) would feel extremely confident about preparing this dish now.

    I plan to boil the chicken (upt one whistle), throw away the water and then marinade before going thru the recipe. Sounds okay?

    • littlenotes Says:

      Well, its written by a dummy, so well…!

      Yes, that should be fine. Do let me know how it turns out.

  2. Chintan Says:

    Its been a while since I visited your blog. I remember eating this at your house, when I visited you after you got married. The taste is still there in my memory 🙂

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