Dahiwala Chicken with Tandoori Roti

I have always been the kind who loves to try new recipes, dishes and cuisines! Dahiwala chicken is one such recipe that I never thought would turn out so good because I cracked it myself. It’s also special because every time someone has tried it, they’ve loved it and that motivates me!


  • For the Marination
  • 400 Gms Chicken
  • 6 Onions (sliced)
  • 3-4 Tomatoes (paste)
  • 2 Tbsp Ginger-Garlic Paste
  • 6-8 Tbsp Curd
  • 1/2 Tsp Haldi Powder
  • 1/4 Tsp Chilli Powder
  • 1/2 Tsp Dhaniya Powder
  • 1/4 Tsp Kasuri Methi (Everest)
  • 1/4 Tsp Kashmiri Chilli Powder
  • 1 Tbsp Ginger Garlic Paste
  • Salt to Taste
  • For the Gravy 
  • 2 Tbsp Ghee (Amul)
  • 1 Tbsp Oil (Godrej Sunflower Oil)
  • 2 Bay Leaves
  • 1 Stick Dalchini
  • 3-4 Choti Elaichi
  • 4 Onions, Sliced
  • 3 Tomatoes, Paste
  • 3-4 Green Chillies (slit)
  • 2 Tbsp Ginger-Garlic Paste
  • Salt to Taste
  • 1/2 Tsp Haldi
  • 1/2 Tsp Kashmiri Chilli Powder
  • 1/4Tsp Chilli Powder
  • 1.5 Tsp Coriander Powder
  • 1/4 Tsp Kasuri Methi (Everest)
  • 1/4 Tsp Garam Masala (Everest)
  • 1/4 Tsp Meat Masala/Chicken Masala (optional) (Everest)
  • 1 Tbsp Cream/Malai (optional) 
  • 1/2 Lemon’s Juice
  • Handful Coriander (chopped)
  • Boiling Water as required
  • For the Tandoori Roti 
  • 2 Cups Maida
  • 1/2 Cup Atta
  • Salt to Taste
  • 1 Tbsp Oil
  • 1 Tbsp Curd
  • A Pinch of Sugar
  • Water as required


Prep: 10 minutes
Cooking: 60 minutes

  1. For the marination, mix all the ingredients well. Marinate for at least 1 hour or overnight.
  2. For the gravy, heat ghee/oil, add whole spices and sauté till fragrant. Add sliced onions and cook till brown. Add a little water and cook for 2 minutes.
  3. Add ginger-garlic paste and cook till the raw smell goes away.
  4. Add tomatoes and salt, haldi, chilli powders, coriander powder and cook till the oil separates.
  5. Add the marinated chicken and cook till dahi loses out all its water and starts to release oil.
  6. Pressure cook and turn off the flame before the whistle blows.
  7. Let the cooker de-pressurize naturally and then add cream/malai, garam masala, slit green chillies, meat/chicken masala, kasuri methi and cook for 5 minutes on medium flame. Garnish with finely chopped coriander. 
  8. For the tandoori roti, mix all ingredients well and knead a semi-soft dough. Let it rest for 30 minutes.
  9. Take small portions of the dough and roll a semi-thick roti. Apply water on one side of the roti. 
  10. Heat a tawa really hot. Place the wet side of the roti on the tawa and as soon as you see small spots popping up, flip the roti such that the roti is in direct contact with the flame. Keep splashing water on the back of the tawa. 
  11. Once you see brownish blackish spots appearing on the roti, take it off and apply some butter/ghee. Your tandoori roti is ready!