My-Style Dahi Murg (Spicy Yoghurt-based  Chicken Dish) [Gluten free, Grain free, Indian Food, Primal, LCHF, Paleo]

Although not 100% sticking with tradition, this yoghurt based spicy chicken dish is sure to be a winner! You can do it with yoghurt for a Primal-safe or LCHF safe meal, or leave out the yoghurt for a dairy-free Paleo dish

Now – I say this dish is yoghurt-based because the gravy is made predominantly from yoghurt and puréed tomato (this is the not-so-traditional part). However, if you’re strictly Paleo, you can skip the yoghurt altogether because I’ve done this recipe in such a way that it is adaptable for different lifestyles and still just as tasty. 


I served this with some turmeric spiced creamed spinach and it was a match made in heaven. Adding green peppers to this dish was inspired by a friend of mine who’s an amazing cook and she made it sound so delicious that I had to add some peppers! And it worked amazingly well too. 

This is my adaptation of a traditional recipe and as such, being me, I want something fairly quick and simple yet delicious. No marinading for hours – just bung it all in and Bob’s your uncle mate! That’s what I like 😉 If you want to go traditional, you’d need to marinate the chicken in spices and yoghurt for a few hours (or overnight) first, and then prepare the dish later. If you’re keen to eat rather quickly, then follow below! 

Recipe for My-Style Dahi Murg (Spicy Yoghurt Chicken)

Yield: 6 servings 

Prep time: 5 minutes

Cooking time: 40 minutes (approx)

What you need

1.5kg chicken pieces

1 tspn ginger & garlic paste 

1/2 medium onion, chopped

Whole spices (2 bay leaves, 1 small cinnamon stick, 1 star anise, 3 cardamom pods) 

1 tblspn garam masala 

1 tspn chilli powder (this yields a mild heat; add more according to your preference)

1 tspn turmeric powder

1/2 cup chopped tomato/purée 

1/2 cup full cream yoghurt

Salt to taste 

Fresh coriander to garnish 

Optional: 2 green peppers, chopped 

What you need to do

1. Heat oil/ghee in a heavy based pot and brown the chicken pieces. Mix in the ginger and garlic paste. 

2. Add the whole spices as well as ground spices and mix to coat the chicken well. Add the chopped onion and a dash of water (to help with the spices sticking to the bottom). Mix well. 

3. Add tomato and 1/4 cup water, season and turn down the heat to medium low, cover and allow to cook for 20-25 minutes. Stir occasionally. If using peppers, add them halfway through cooking.

Check to see if the chicken is done – if yes, move on the next step. If not, cook further until the chicken is cooked properly.  

4. If excluding dairy: Simmer uncovered until the sauce thickens, garnish with fresh coriander and done!


Without dairy

5. If including dairy: Add the yoghurt, mix well, and simmer uncovered until the sauce thickens. Garnish with fresh coriander, and done!  

With dairy

Quick tip: if excluding dairy, you could stir in 1/4 cup of coconut cream for some added flavour 👍 

Serve with extra veggies, cauli rice, Paleo dosa/roti or (cauli roti for a low carb version) and enjoy! 

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2 thoughts on “My-Style Dahi Murg (Spicy Yoghurt-based  Chicken Dish) [Gluten free, Grain free, Indian Food, Primal, LCHF, Paleo]

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