Chicken Curry with Curd
Lunch • India
How to Make Chicken Curry with Curd (Traditional & Healthy Version)
Chicken Curry with Curd, known in Hindi as Dahi Murgh, is a beloved North Indian lunch dish that perfectly balances rich flavor with health-conscious ingredients. Originating from the culinary heartland of Punjab and Uttar Pradesh, this curry is renowned for its creamy yet tangy gravy, thanks to the addition of fresh dahi (curd). The succulent chicken pieces absorb the aromatic blend of spices, while the curd imparts a gentle tang and a natural creaminess, making the dish lighter and more digestible than versions made with cream or butter. In Indian homes, Dahi Murgh is often enjoyed during family get-togethers and festive occasions, such as Holi and Lohri. It's a versatile dish, typically served with roti (atta-based Indian bread) or steamed basmati chawal (rice), making it both comforting and satisfying. The use of curd not only enhances taste but also offers probiotic benefits, supporting digestive health. This recipe is crafted with health in mind—using minimal oil, lean chicken, and a medley of antioxidant-rich spices. Whether you're looking for a hearty yet light lunch or a festive centerpiece, this chicken curry with curd is a flavorful, nutritious choice deeply rooted in Indian tradition.
Ingredients(for 1 medium bowl per serving)
- 300 grams Chicken (skinless, bone-in) (murghi)
- 1/2 cup Curd (dahi) (fresh, low-fat preferred)
- 1 large, finely chopped Onion (pyaz)
- 1 medium, chopped Tomato (tamatar)
- 1 tablespoon Ginger-Garlic Paste (adrak-lehsun ka paste)
- 1/2 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Red chilli powder (lal mirch)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Garam masala (homemade or store-bought)
- 1/2 teaspoon Cumin seeds (jeera)
- 1 tablespoon Mustard oil (sarson ka tel; can use olive oil for lighter version)
- to taste Salt (namak)
- 2 tablespoons, chopped Fresh coriander leaves (hara dhaniya)
Instructions
- 1
Marinate the chicken with curd, half of the turmeric, red chilli powder, and salt. Mix well and let it rest for at least 10 minutes.
10 minutes
Marinating in dahi tenderizes the chicken and infuses it with flavor.
- 2
Heat mustard oil in a kadhai (wok) on medium flame. Add cumin seeds and allow them to splutter.
2 minutes
Let the mustard oil smoke lightly before adding spices to reduce its pungency.
- 3
Add chopped onions and sauté until golden brown.
4 minutes
Stir continuously to avoid burning and ensure even browning.
- 4
Add ginger-garlic paste, sauté for a minute till the raw aroma disappears.
1 minute
Use fresh paste for a more aromatic curry.
Why This Dish is Healthy
This North Indian chicken curry is a healthy choice because it uses low-fat dahi instead of cream, significantly reducing calorie and fat content. The recipe is made with minimal oil and is loaded with spices that boost metabolism and immunity. The inclusion of probiotic curd aids digestion, while lean protein from chicken keeps you full for longer, supporting weight management. It's a wholesome, nutrient-dense meal ideal for those seeking both flavor and fitness.
Chicken Curry with Curd is a protein-rich dish that provides essential amino acids, making it especially beneficial for muscle repair and growth. The lean chicken reduces saturated fat intake, while dahi adds probiotics that support digestive health. Spices like turmeric and coriander are packed with antioxidants and have anti-inflammatory properties. Tomatoes supply vitamin C and lycopene, promoting immunity and skin health. Mustard oil, used sparingly, offers healthy fats and omega-3s. This dish is balanced in macros, with moderate carbohydrates and healthy fats, making it a well-rounded meal option.
Pro Tips
- 💡Tip 1: Use homemade dahi for the freshest, creamiest taste.
- 💡Tip 2: Lightly roast your spices before adding to enhance aroma.
- 💡Tip 3: Always add garam masala at the end to preserve its fragrance.
Storage & Serving
Store leftovers in an airtight dabba (container) in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to adjust consistency.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 318.0 kcal |
