Learn how to make creamy White Dahi Chicken with simple ingredients. Mild, rich, and perfect with roti or rice. Easy recipe with important tips inside.
When cooked patiently on low heat, it delivers subtle flavour without heavy spices (Photo: Social Media)
White Dahi Chicken is a delicate North Indian curry where chicken is slow-cooked in thick yogurt without turmeric or red chilli powder. The gravy is pale, mildly spiced, and creamy. The flavour comes from softened onions, whole spices, ginger-garlic, and slow cooking, not heavy masalas. It is comforting and light, perfect for a weekday dinner.
500g chicken (bone-in preferred)
1 cup thick fresh yogurt (whisked)
4 tbsp ghee or neutral oil
2 large onions, finely chopped
2 tbsp ginger-garlic paste
6 green chillies
1 tsp cumin seeds
1 bay leaf
3 green cardamom
3 cloves
1 small cinnamon stick
2 tsp coriander powder
1 tsp white pepper powder
1 tsp cardamom powder
Salt to taste
3 tbsp fresh cream
Heat ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, cardamom, clove, and cinnamon. Let them release aroma.
Add onions and cook on medium heat until soft and lightly golden. Do not over-brown, as the gravy should stay pale.
Add ginger-garlic paste and cook until the raw smell disappears.
Add coriander powder, white pepper, and salt. Stir briefly.
Add chicken pieces and cook for 5–7 minutes until sealed and slightly firm.
Lower the heat completely. Slowly add whisked yogurt while stirring continuously to prevent curdling.
Cover and cook on low heat for 20–25 minutes. Stir occasionally. The chicken will cook in the yogurt and release juices.
Once oil lightly separates, sprinkle cardamom powder.
Finish with a spoon of cream if desired.
Do not use turmeric or red chilli powder to get a good white color.
Use fresh, non-sour yogurt.
Keep heat low when adding yogurt. High heat will split it.
Avoid over-browning onions. Light golden is enough.
If gravy thickens too much, add hot water gradually.
Chicken provides high-quality lean protein for muscle repair.
Yogurt supports digestion due to natural probiotics.
White pepper aids digestion and adds gentle heat without altering colour.
People with lactose intolerance should avoid this dish. Do not use lactose-free yogurt. Those on low-fat diets should reduce the quantity of ghee. Individuals sensitive to dairy may need moderation.
White Dahi Chicken is mild, creamy, and aromatic. When cooked patiently on low heat, it delivers subtle flavour without heavy spices. Best served with phulka, naan, or steamed basmati rice.
Disclaimer: This content is for informational and educational purposes only. Adjust ingredients according to dietary needs and health conditions.
