Dahi Tadka Chicken

Dahi Tadka Chicken

Tender chicken pieces marinated in thick yogurt and aromatic spices, cooked until golden, then simmered in a creamy, tangy yogurt sauce. The magic happens with the tadka—cumin seeds, curry leaves, and dried red chilies sizzled in hot oil and poured over the top, filling your kitchen with the most incredible aroma.

Inspired by the flavors of Delhi, perfected in my Melbourne kitchen, this dish is comfort personified. Rich, warming, and deeply satisfying, it's the kind of meal that reminds you why cooking can be such a beautiful act of love.

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I am Kanika.

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Ingredients

For the Chicken:

  • 500g chicken thighs, diced into bite-sized pieces
  • 2 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • 1 tsp freshly cracked black pepper
  • Salt to taste
  • Oil or Ghee for pan-frying

For the Tomato Base:

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • A pinch of hing (asafoetida)
  • 1 tbsp fresh ginger-garlic paste
  • ½ cup brown onions.I use store bought ones.
  • 1 cup chopped tomatoes (canned or fresh)
  • 2 green chillies, slit
  • 1 tsp Kashmiri lal mirch (for vibrant color)
  • 1 tbsp coriander powder
  • ¼ cup water
  • Salt to taste

For the Yogurt Layer:

  • 2 cups thick Greek yogurt
  • Salt to taste

For the Tadka (Tempering):

  • 3 tbsp ghee or oil
  • 4–5 whole dry red chillies
  • 1 tbsp garlic, finely chopped
  • A handful of fresh curry leaves

For Garnish:

  • Sliced red onions
  • Fresh coriander, chopped

Method

In a bowl, toss the chicken pieces with the flour, garlic powder, chilli powder, pepper, and salt. Pan-fry in a little ghee over medium-high heat until golden and crispy (alternatively, air-fry at 200°C for 10-12 minutes). Set aside.

Heat 2 tbsp ghee in a pan. Add cumin seeds and hing. Stir in the ginger-garlic paste and sauté until fragrant. Add the onions and tomatoes along with the green chillies.

Once the tomatoes soften, add the Kashmiri lal mirch, coriander powder, and salt. Pour in the ¼ cup of water. Cook over medium heat, stirring occasionally, until the water reduces and the oil begins to separate from the masala.

Whisk the Greek yogurt with a pinch of salt until completely smooth and lump-free.

Spread the warm tomato mixture at the bottom of a flat serving dish.

  • Layer the crispy chicken over the tomatoes.
  • Pour the whisked yogurt evenly over the chicken.

In a small tempering pan, heat 3 tbsp ghee. Add the chopped garlic and fry until it turns a deep golden brown. Add the whole red chillies and curry leaves; let them sizzle for a few seconds.

Immediately pour the sizzling tadka over the yogurt layer. Garnish with sliced onions and fresh coriander.

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