Dahi Chicken Karahi

As the name suggests, “Dahi” refers to yogurt, which lends a creamy texture and a touch of tanginess to this mouthwatering Pakistani delicacy. Dahi, meaning yogurt in Urdu, is the key ingredient in this dish. It sets the base of the gravy, giving Dahi Chicken Karahi its signature taste.

This dish features karahi-cut small chicken pieces that are cooked using a slow-cooking method known as “dum.” The ingredients typically include oil, basic spices, fried onion, yogurt, and cream.

What sets this karahi apart is the absence of tomatoes in the gravy, yet the taste is fantastic. Instead of using tomatoes, we create a paste that enhances the dish’s flavor profile. This paste, combined with the other ingredients, is added to the fried chicken and cooked on low heat to allow the flavors to meld together, resulting in a dish that is packed with taste.

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Table of Contents

Ingredient List

Here is a breakdown of the key ingredients needed for making Dahi Chicken Karahi:

Karahi-Cut Small Chicken Pieces: Bone-in chicken pieces cut into small chunks traditionally used in karahi dishes. Make sure your chicken pieces are not too big for this recipe.

Oil: You need the usual amount used for cooking and sautéing the chicken and other ingredients.

Basic Spices: The essential spices include salt, cumin, white pepper, coriander, red chili flakes, and garam masala powder, providing the necessary flavors for the dish.

Fried Onion: Thinly slice onions are fried in oil until they turn brown, then removed and placed on a paper towel to cool, ensuring they become crispy. This step adds a deep, caramelized flavor and helps thicken the curry.

⁠Yogurt: Of course it’s a star ingredient in making Dahi Chicken. Since we’re not adding tomatoes in this recipe, we’ll be adding yogurt to make a gravy. It adds a tangy flavor and helps tenderize the chicken.

Cream: To balance the sweetness from the fried onions and the tangy twist from the yogurt, we will add cream, that provides richness and creaminess to the dish, enhancing its flavor as well as texture.

Ginger: Ginger adds a warm, aromatic flavor to the dish and complements the other spices used. It also helps in enhancing the overall taste of the karahi.

Garlic: Garlic provides a pungent and savory flavor to the dish. It pairs well with the chicken and spices, adding depth to the overall taste profile.

Green Chilies: For adding a bit of spiciness, we will add green chilies for a fresh heat to the dish. They contribute to the overall flavor profile of the Karahi. But you can adjust it based on personal spice preferences.

Cilantro: Fresh cilantro leaves, also known as coriander leaves for providing a burst of freshness and color to the Dum Chicken Karahi.

Mint Leaves: Mint leaves contribute a refreshing and cooling flavor to the dish. They add a unique twist to the karahi, balancing out the overall taste.

Step by Step process of Making Karahi

I’m sharing a step-by-step guide on how to prepare Dahi Chicken Karahi, based on the instructions provided:

Heat some oil in a pan and fry sliced onions until they turn brown and caramelized.

Remove the fried onions from the pan and set them aside for later use in making the paste.

In a blender, combine the fried onions, garlic cloves, ginger, yogurt, cream, mint leaves, cilantro and green chili. Blend the ingredients together until they form a smooth paste-like texture.

In the same pan used for frying onions, add more oil if needed. Add the chicken pieces until chicken changes colors.

Fry the chicken with the basic spices (salt, cumin, coriander, red chili flakes, garam masala powder) until the chicken changes color and starts to cook through.

Once the chicken has started to cook, add the prepared paste over the chicken in the pan. Mix well to ensure the chicken is coated evenly with the paste.

Cover the pan with a lid and let the chicken cook on a medium flame for about 10-12 minutes or until the chicken is tender. This slow cooking method allows the flavors to meld and the chicken to become tender. Once the chicken is tender, uncover the lid and fry the chicken on high heat to evaporate any excess water and thicken the gravy.

Increase the heat to help the oil separate from the gravy, indicating that the dish is ready. At this point sprinkle with kasuri meethi and garnish the Dahi Chicken Karahi with fresh cilantro leaves and sliced green chilies for presentation.

Why You Need to Follow this Recipe

This Dahi Chicken Karahi recipe skips the tomatoes, offering a unique take on the traditional dish that’s a pleasant surprise for your taste buds.

Embrace the relaxed pace of slow cooking with this recipe. Let the flavors mingle and the chicken tenderize at its own pace for a truly delightful experience in the kitchen.

Say goodbye to complicated grocery lists. This recipe keeps it simple with basic ingredients, making it a hassle-free and enjoyable cooking experience for you. My daughter loves this dish, and I find myself loving it even more because it’s so quick to prepare.

Prepare yourself for a taste sensation. The blend of spices and yogurt results in a dish that not only tastes fantastic but also offers a creamy texture that’s sure to have you coming back for more.

Check out more similar chicken recipes Chicken Manchurian, Murgh Karahi and Chicken Jalfrezi that are not only easy but also incredibly delicious.

Special Instructions

This recipe is simple, but small mistakes can change the taste. Here are some tips for making Dahi Chicken Karahi.

Thinly Sliced Onions

Cutting onions into thin slices ensures they cook evenly and caramelize beautifully, imparting a sweet and rich flavor to the dish. For that matter allow the onions to cook low and slow to caramelize properly. Stir onions continuously while caramelizing to prevent burning and achieve a uniform golden-brown color.

Smooth Paste

Blend all the ingredients with 1/2 cup water on a high setting for a longer time to achieve a smoother consistency. Do not forget to add a little water to adjust the consistency.

Serving Suggestions

Serve hot with naan, rice, or roti for a satisfying meal. Accompany with a side of cucumber raita or a fresh green salad for a refreshing contrast. Or pair with pickled onions or mango chutney for an added burst of flavor. You can even enjoy alongside a cooling mint lassi or your favorite beverage to complement the bold flavors of the dish.

Tips for Optimal Cooking Vessels

Cooking vessels can significantly impact the final taste and texture of Karahis. The ideal cooking vessel for this dish is one that distributes heat evenly and retains it well, allowing the ingredients to simmer and meld flavors effectively.

Traditional options include heavy-bottomed cast iron pans, thick copper pots, or a good quality non stick pans, as they conduct heat evenly and retain it for a long time, enhancing the slow-cooking process of the dish.

Avoid thin pans as they may not distribute heat uniformly, leading to uneven cooking and potentially affecting the taste. For Karahis, it’s important to choose a vessel that is large enough to comfortably hold all the ingredients without overcrowding, as this ensures proper cooking and flavor infusion.

If using a traditional Pakistani Karahi or wok for authenticity, make sure it is made of high-quality materials that can withstand high heat and prolonged simmering. Seasoning the cooking vessel properly with coconut oil before use can also enhance the flavors and prevent sticking.