If regular chicken curry has started feeling repetitive, this dahi tadka chicken recipe offers a creamy and flavourful alternative. Shared by chef Saloni Kukreja as part of her ‘AirFryerMaxxing’ series, the recipe combines air-fried chicken breast with Greek yoghurt and a tempering of mustard seeds, curry leaves and green chillies.

The chicken is air-fried instead of deep-fried, while Greek yoghurt forms the creamy base of the dish. The recipe can be served with roti or paratha.

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Why try this dahi tadka chicken recipe?

The recipe uses 400g chicken breast and Greek yoghurt, both of which are sources of protein. The chicken is air-fried with a drizzle of oil, reducing the need for deep-frying.

The yoghurt mixture gets its flavour from a tadka made with ghee, mustard seeds, curry leaves, green chillies, red chilli powder and turmeric. Lime juice, ginger-garlic paste and spices add flavour to the chicken marinade.

How to make dahi tadka chicken at home?


Ingredients


400g chicken breast, cut into pieces
1 tbsp lime juice
½ tsp salt
½ tsp pepper
½ tsp chilli powder
¼ tsp coriander powder
1 tbsp ginger-garlic paste
1 small onion, sliced
Coriander, for garnish
¾ cup Greek yoghurt
1 tbsp ghee
¼ tsp red chilli powder
Salt and pepper, to taste
A pinch of turmeric powder
2 tsp mustard seeds
1 sprig curry leaves
2 green chillies, slit


Method

  1. Marinate the chicken:
    Add lime juice, salt, pepper, chilli powder, coriander powder and ginger-garlic paste to the chicken. Mix well and leave it to marinate.
Bored of regular chicken curry? This creamy dahi tadka chicken adds a protein-rich twist to your meal.
ZOOM IMAGE
Bored of regular chicken curry? This creamy dahi tadka chicken adds a protein-rich twist to your meal / Pexels
  1. Air-fry the chicken:
    Place the marinated chicken pieces on a parchment-lined tray and drizzle with oil. Air fry at 230°C for around 15 minutes, or until the chicken is cooked and crispy.
  2. Prepare the tadka:
    Heat ghee in a pan. Add mustard seeds, slit green chillies, curry leaves, red chilli powder and turmeric powder. Let the mixture crackle.

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  1. Add the tadka to the yoghurt:
    Pour the hot tadka into the Greek yoghurt and stir well.
  2. Assemble:
    Add the air-fried chicken to the yoghurt mixture and combine. Garnish with chopped coriander and sliced onions.

Serve with roti or paratha.

Source note: This recipe is based on user-generated social media content shared by chef Saloni Kukreja.