मMasala AtlasBiryani
Punjab

Dahi Wala Kukkad

Chicken cooked in a light, tangy yogurt-based gravy without tomatoes.

Prep45 minCook35 minTotal1 hr 20 minServes4DietNon-vegLevelEasySpice
Dahi Wala Kukkad from Punjab

About this dish

Dahi Wala Kukkad is the 'home-style' answer to the more famous Butter Chicken. Originating from the rural households of Punjab, this dish omits tomatoes entirely, relying on whisked yogurt for its tang and thickness. It is lighter on the palate and features a distinctively pale, creamy gravy that highlights the quality of the chicken and the sourness of the curd.

Ingredients

The Marinade

  • 750g Chicken, curry cut (on the bone)
  • 1.5 cups Thick Yogurt (Dahi), whisked smooth
  • 1 tbsp Ginger-Garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Salt

The Gravy Base

  • 3 tbsp Ghee or Mustard oil
  • 2 large Onions, finely sliced
  • 3-4 Green chillies, slit lengthwise
  • 1 tsp Cumin seeds
  • 1 tsp Black peppercorns, coarsely crushed
  • 1 tsp Coriander powder
  • 1/2 cup Fresh Cilantro for garnish

Method

  1. 1

    Marinating the Chicken

    In a large bowl, whisk the yogurt until perfectly smooth. Add the ginger-garlic paste, turmeric, and salt. Toss the chicken pieces in this mixture and let them marinate for at least 30-45 minutes. The acid in the yogurt tenderizes the chicken fibers.

  2. 2

    Tempering and Onions

    Heat ghee in a heavy-bottomed kadhai (wok). Add cumin seeds and let them crackle. Add the sliced onions and sauté on medium heat. The goal is to reach a pale golden color, not a dark brown, to keep the gravy light.

  3. 3

    Adding Aromatics

    Add the slit green chillies and the coarsely crushed peppercorns. The pepper provides a sharp heat that perfectly complements the sourness of the yogurt. Sauté for 1 minute until the oil is fragrant.

  4. 4

    Cooking the Chicken

    Add only the chicken pieces to the pan first, reserving the excess marinade in the bowl. Sear the chicken on high heat for 3-4 minutes until the meat turns opaque and white on the outside.

  5. 5

    Simmering with Yogurt

    Lower the heat to the minimum. This is crucial: slowly pour in the remaining yogurt marinade while stirring continuously. If the heat is too high, the yogurt will split and the gravy will become curdled.

  6. 6

    Slow Braising

    Cover the pan and cook on low heat. The chicken will release its own juices, combining with the yogurt to form a thick, luscious sauce. Do not add water unless the chicken is sticking to the bottom.

  7. 7

    Developing Texture

    Cook for 20-25 minutes, stirring every 5 minutes. As the chicken cooks, the oil (ghee) will start to rise to the top and pool at the edges, signifying that the yogurt and spices are well-cooked.

  8. 8

    Final Reduction

    If the gravy is too thin, increase the heat for the last 2 minutes and cook uncovered. The consistency should be 'lapata'—thick enough to cling to the chicken pieces.

  9. 9

    Garnishing

    Turn off the heat and stir in a generous amount of freshly chopped cilantro. Let the dish sit for 5 minutes before serving to allow the flavors to harmonize.

Notes & variations

  • Use full-fat yogurt for a creamy texture; low-fat yogurt is more likely to split.
  • Ensure the yogurt is at room temperature before adding it to the hot pan.
  • If the yogurt does split, you can whisk in a teaspoon of gram flour (besan) into the marinade next time as a stabilizer.
  • This dish is best eaten fresh as reheating can sometimes cause the yogurt base to thin out.

Serve with

Serve with Tandoori Roti or simple Jeera Rice.

Cook's note

Whisk the yogurt thoroughly with a fork or balloon whisk until there are zero lumps before marinating; this is the key to a silky gravy.

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