The easiest chicken curry I make is also the one my family loves the most. This chatpata dahi chicken is tangy, masaledar, and ready in about 40 minutes.
This chatpata dahi chicken is a yogurt-based curry where yogurt (dahi) keeps the chicken moist and tender while lending a subtle creaminess. The bright, tangy finish comes from a generous sprinkle of chaat masala at the end. Golden-fried onions add sweetness, and green chillies give a fresh heat that lifts the whole dish. It’s simple, quick and full of familiar Indian flavours.
If you enjoy easy, flavourful recipes like our spicy chicken roast or curry leaf chicken, this dahi chicken fits right in. Most ingredients are pantry staples, prep takes about 5–10 minutes, and once the chicken is in the pan it largely cooks itself. We make this regularly at home and it never grows old.
jump to section: dahi chicken
- Ingredients for Chatpata Dahi Chicken
- Frequently Asked Questions
- Richa’s Top Tips
- Storage Tips
- Serving Ideas
- Yogurt is a natural tenderiser – Did You Know?
- Watch Dahi Chicken Recipe Video
Ingredients for Chatpata Dahi Chicken
- Chicken: Bone-in, curry-cut pieces about 2 inches. Boneless also works—reduce cooking time slightly.
- Marinade: Whisked dahi/Greek yogurt with crushed garlic and ginger, red chilli flakes, cumin powder, meat masala, Kashmiri chilli powder, salt and crushed pepper.
- Onions: Thinly sliced and fried until golden brown.
- Chaat Masala: Added at the end for the signature tangy, chatpata flavour.
- Green Chillies: Sliced and added with the chaat masala for fresh heat.
- Coriander Leaves: Freshly chopped for garnish.
- Oil: Groundnut oil or any neutral-flavoured oil for frying.
Frequently Asked Questions
Yes. Use boneless pieces but reduce the covered cooking time to about 15 minutes instead of 20–25. Bone-in pieces add slightly more depth of flavour.
Reduce or omit the red chilli flakes and use only Kashmiri chilli powder for colour with less heat. Skip the green chillies if you prefer a milder finish.
Yes—paneer cubes work well. Fry them until golden before adding to the onion masala, and reduce the cooking time. Chaat masala pairs beautifully with paneer too.
Richa’s Top Tips
- Marinate for at least 30 minutes. Yogurt needs time to tenderise the meat and let the spices penetrate. An hour or overnight in the fridge improves flavour and texture.
- Fry the onions until properly golden. Their natural sweetness balances the tangy chaat masala. Take your time here—don’t rush.
- Roast the marinated chicken briefly on medium heat before covering. This develops colour, helps the yogurt cook without splitting, and adds a subtle char that enhances the final dish.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days. Flavours deepen overnight but the chaat masala’s tang will mellow slightly.
- Freezing: Cooked chicken freezes well for up to two weeks. Thaw overnight in the fridge and reheat gently.
- Reheating: Warm on the stove over low heat with a splash of water. After reheating, add a fresh sprinkle of chaat masala, a squeeze of lemon and chopped coriander to revive the flavours.
Serving Ideas
This chatpata dahi chicken pairs well with many sides. A few favourites:
- Lachha Paratha: Hot, flaky parathas are perfect for scooping up the tangy masala.
- Jeera Rice: Cumin-scented rice makes a quick, comforting weeknight meal with this chicken.
- No Yeast Naan: Tear off a piece and scoop up the curry for an easy, satisfying bite.
- Cucumber Raita: Cool, creamy raita balances the tanginess of chaat masala and the heat of green chillies.
Yogurt is a natural tenderiser – Did You Know?
Dahi has been used in Indian cooking for generations as a gentle tenderiser. The lactic acid in yogurt softens surface proteins, which helps meat stay juicy and tender even when cooked at higher heat. Unlike strong acidic marinades such as lemon or vinegar, yogurt works more gently and adds moisture during marination—one reason many Indian chicken recipes begin with a curd base.
I’ve made this chatpata dahi chicken many times and it reliably gets a good response at the table. If your family loves tangy, masaledar food, they’ll enjoy this recipe.
Watch Dahi Chicken Recipe Video
Chatpata Dahi Chicken
Print Recipe
Ingredients
- 500 grams bone-in chicken, curry-cut (2 inch pieces)
- ¾ cup Greek yogurt or dahi, whisked
- 8 garlic cloves, crushed
- ½ inch ginger, crushed
- 1 teaspoon red chilli flakes
- 1 teaspoon cumin powder
- 2 teaspoons meat masala
- 1 teaspoon Kashmiri chilli powder
- ¼ teaspoon salt
- 1 teaspoon crushed pepper
- 2 tablespoons groundnut oil
- 1 cup thinly sliced onions
- ¼ cup water
- 2 green chillies, sliced
- 1 ½ teaspoons chaat masala
- 2 tablespoons finely chopped coriander leaves
Instructions
- In a bowl combine the whisked yogurt with crushed garlic, crushed ginger, red chilli flakes, cumin powder, meat masala, Kashmiri chilli powder, salt and crushed pepper. Add the chicken, mix well and marinate for 30 minutes to 1 hour.
- Heat oil in a pan or kadhai and fry the sliced onions on low heat for 5–6 minutes until light golden. Add the marinated chicken and fry on medium for 3–4 minutes to get some colour.
- Add water, mix, cover and cook for 20–25 minutes until the chicken is cooked through. Add sliced green chillies and chaat masala, simmer for 2 minutes, finish with chopped coriander and serve.
Video
Notes
- The meat masala used may contain salt, so start with the stated ¼ teaspoon of salt and adjust to taste based on your blend.
- Boneless chicken works well too; reduce the cooking time accordingly.
Nutrition
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This article was researched and written by Harita Odedra.