Spicy World
Simple and Easy Recipes

Dahi Dhuan Chicken


It's always very hard for me to make as usual meal like 'daal, sabji' on weekend. I am sure you will get delicious aroma of spicy dishes from my kitchen almost every weekend. Last weekend 'charcoal' flavour was coming out from a new chicken preparation. Yes, its 'dahi dhuan chicken'. If you like to eat dhaba foods then you will become a fan of this dish. It has a thick rich gravy, nice crunch of onion and appetizing smokey flavour. Just close your eyes and go for it.

Dahi Dhuan Chicken


  • 10-12 medium size with bone chicken pieces.
  • 1 onion finely chopped.
  • 2 Teaspoons ginger and garlic paste.
  • 2 green chilies.
  • 1 cup hung curd.
  • 2 Teaspoons turmeric powder.
  • 1 Teaspoon red chili powder.
  • 1 Teaspoon coriander powder.
  • 1 Teaspoon garam masala powder.
  • Salt and sugar.
  • 7 Teaspoons white oil.
  • Warm water.
  • Some finely chopped mint leaves.
  • 7-8 raw onion rings.
  • 1 small charcoal.


  • Marinate the chicken pieces with half cup of hung curd for 2 hours.
  • Heat oil in a pan.
  • Add chopped onion. Fry it for 6-7 minutes.
  • Then add ginger and garlic paste. Mix this very well for 3 minutes.
  • Now add the marinated chicken. Mix the entire thing in high flame for 6 minutes.
  • Then add all mentioned powder one by one, salt and 1 Teaspoon sugar. Mix very well for 5 minutes in medium flame.
  • Add little water and green chilies. Mix this and cook it in slow flame for 25 minutes.
  • The gravy should be thick and chicken should be tendor.
  • Place the charcoal upon the flame of your another burner for 2 minutes.
  • Now beat the remaining curd very well and spread some upon the chicken as layer.
  • Add chopped mint leaves and onion rings one by one as layer.
  • Lastly place a steel bowl / aluminium foil on top and put the hot charcoal into it. Drizzle 2-3 drops of oil over the coal, it will creat the smoke and cover the pan with a tight lid.
  • Reduce the temperature to low and give it 5 minutes to absorb the smokey flavour.
  • After that turn off the heat and let it rest for another 5 minutes. Then remove the lid, charcoal piece from the pan and serve hot.

Your Dahi Dhuan Chicken is ready ...
  • Enjoy this special dish with plain roti / naan / paratha ...

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