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pakistani chicken curry with yogurt

Pakistani Chicken Curry with Yogurt

Making Pakistani chicken curry with yogurt. It's a form of dahi chicken. Simple chicken curry recipe best in Pakistani food. Watch recipe video...
5 from 2 votes
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Course: curry, Main Course
Cuisine: Indian, Pakistani
Keyword: chicken curry with yogurt, pakistani chicken curry, pakistani chicken curry with yogurt, pakistani chicken recipe, simple chicken curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 3 minutes
Servings: 2 Persons
Calories: 339kcal
Author: Hinz


  • Oil – 1 Tbsp
  • Whole Garam Masala
  • Cloves: 4 Black Pepper: 10
  • Green Cardamom: 2 Cinnamon: 3″
  • Cumin – 1 Tsp
  • Garlic Paste – 1 Tsp
  • Ginger Paste – ½ Tsp
  • Onion Paste – 1 Tsp
  • Chicken – 500 gms
  • Curd – 1 cup
  • Black Pepper – ½ Tsp
  • Tomatoes – 2
  • Green Chilies – 4
  • Water – 100 ml
  • Salt – ½ Tsp
  • Garam Masala – 1 Tsp
  • Fresh Cream – 1 Tbsp
  • Butter – 3 Tsp
  • Garnish with ginger and fresh coriander


  • In a pan, add oil and heat it up.
  • Now add whole garam masala and let it pop for a few seconds.
  • Add garlic paste, ginger paste and onion paste.
  • Saute for a minute.
  • Now add chicken and cook on high heat until the chicken changes the color.
  • Now add yogurt and black pepper powder.
  • Saute again for few minutes until the yogurt mixed with the curry.
  • Add tomatoes, green chilies, and 100 ml water.
  • Cover the lid and cook for 20 minutes on medium to low heat.
  • After 20 minutes, mix the curry with a spoon on high heat until oil shows on the side of the curry.
  • Add salt and garam masala powder.
  • Mix well.
  • Add fresh cream and again mix well and cover the lid for 5 minutes to simmer the curry.
  • After 5 minutes, curd chicken is ready to serve.
  • Garnish with curd, Julianne ginger, and green chilies and freshly chopped coriander.
  • “Curd Chicken” is ready!! Serve with Roti or tandoori naan.


  • To make smooth curry texture, make sure to blend all the ingredients using spoon.
  • Monitor the water quantity to make thick curry consistency.
  • Cook chicken on high heat to close the pores. It will make chicken more juicy and tender.
  • Temperature management is important to make the best curry. 
  • Avoid overcooking. 
  • Make sure the yogurt should be good in taste. 
  • Yogurt should not be too watery in texture. Thick yogurt makes good taste. 
  • Use homemade Garam Masala as it will give you best taste.st taste.


Serving: 500g | Calories: 339kcal