DAHI CHICKEN

To properly marinate chicken for Dahi Chicken, combine 1 kg of chicken with 0.75 cup of curd, salt to taste, and spices like red chili powder, coriander powder, garam masala, and chicken masala. Add ginger garlic paste and green chilies for extra flavor. Mix well, cover, and let it sit for at least an hour to allow the flavors to penetrate the chicken.

If you're looking for a dairy-free option for Dahi Chicken, you can substitute yogurt with coconut yogurt or a cashew cream. Both alternatives will provide a creamy texture and a hint of tanginess, similar to traditional yogurt, while keeping the dish dairy-free.

To store leftover Dahi Chicken, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2-3 months. When reheating, ensure it is heated thoroughly to enjoy the best flavor.

Dahi Chicken pairs wonderfully with steamed basmati rice, naan, or roti. You can also serve it alongside a fresh salad or raita (yogurt-based side dish) to balance the spices and add a refreshing element to your meal.

Yes, you can use boneless chicken for Dahi Chicken. However, keep in mind that boneless chicken cooks faster than chicken with bones. Reduce the cooking time to about 15-20 minutes to ensure it remains tender and juicy without overcooking.