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Matka Murgh Dahiwala

Matka Murgh Dahiwala Recipe, Easy Claypot Chicken in Curd Gravy Recipe

Sumit Malhotra
Murgh Dahiwala or Matka Murgh Dahiwala when cooked in a clay pot. Or, Claypot Chicken in Curd Gravy is yet another example of my tryst with “Matka” or “Claypot” cooking. Matka murgh dahiwala is a fragrant and delectable chicken dahiwala curry dish that uses dahi or yoghurt as a souring agent.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 350 kcal


  • 1/6 Cup Ghee or Clarified Butter (घी)
  • 1/6 Cup Rice Bran Oil (चावल की भूसी का तेल)
  • 6 piece Cardamom (हरी एलैचि)
  • 3 Inch Cinnamon (दाल चीनी)
  • 0.5 Tablespoon Black Peppercorns (खड़ी काली मिर्च)
  • 6 piece Cloves (लौंग)
  • 2 piece Mace (जावित्री)
  • 2 Tablespoon Coriander Seeds (धनिये के बीज)
  • 2 piece Bay Leaves (तेज पत्ता)
  • 3 piece Onions (प्याज़) Medium-sized and pulsed
  • 2 Tablespoon Ginger Garlic Paste (अदरख लहसुन)
  • 1.2 kg Chicken (मुर्ग़) On the bone
  • 1 Tablespoon Coriander Powder (धनिया)
  • 1 Teaspoon Kashmiri Red Chili Powder (लाल मिर्च)
  • 0.5 Teaspoon Turmeric Powder (हल्दी)
  • 0.5 Teaspoon Salt (नमक) Adjust to suit your taste
  • 400 gram Curd or Yoghurt (दही) Homemade & well beaten


  • Take a clay pot with a lid and clean it properly. If you have an unseasoned matka or a clay pot, read my earlier post on Matka Gosht on tips to season it.
  • Heat the ghee and rice bran oil combo on high flame and add all dry masalas including, cardamom, cinnamon, black peppercorns, cloves, coriander seeds, mace and bay leaves.
  • Once they are fragrant & crackle add the onions and fry till light brown. Add onions and brown till oil starts separating. This will take around 10 minutes.
  • Add ginger-garlic paste to the sauteed onions and mix well. Cook till the raw smell of ginger garlic paste goes away. This will take around 7-8 minutes.
  • Add murgh (chicken) and stir well for a few minutes. Add the powdered masalas including coriander and turmeric powder. This will take around 1o minutes on medium flame.
  • Add dahi/ yogurt/ curds & salt. Mix it well with the chicken. Put the flame on low and cover with a lid. Cook for 30-35 minutes
  • Remove from fire. Rest it for about 10 minutes, correct the salt if required.
  • Serve with tandoori roti, naan or basmati rice.
Keyword Chicken Dahiwala, Claypot Chicken in Curd, Claypot Chicken in Curd Gravy, Matka Murgh Dahiwala, Murgh Dahiwala