Dahi Aloo Chicken Salan (Potato Chicken Curry)

There’s a good chance this dahi aloo chicken salan is unlike any chicken and potato curry you’ve tasted before. While most recipes call for tomatoes, this one has a creamy yogurt + potato base.

It's not a karahi, nor a handi, just a simple salan that's different yet so delicious.

The curry has a nice, smooth, and creamy consistency, but no cream is used. If you're looking for something unique to add to your chicken curry repertoire, you definitely want to give this one a try.

I won’t bore you with the origins of this family recipe of mine, but know that it’s been loved for four generations, and for good reason.

It stretches your chicken a bit further if you have a big family or need to feed a crowd. Bonus: I've recently found that picky kids enjoy it too.

The secret to getting that creamy sauce is boiled potatoes. You puree some with yogurt and then you also put pieces in the curry. Potato lovers, rejoice!

I love how low-effort it is and how high-effort it tastes. Plus, it’s a great way to use up that leftover sour yogurt sitting in your fridge.

A few spices, big flavor — winner, winner, chicken dinner, in every literal sense.

Pre-cooking notes

As always, I want to share some pointers from my own handwritten cookbook, where I keep all my recipes. These will help you avoid all the mistakes I've learned from and get a meal that tastes fantastic.

• Use any kind of potatoes you like or have at home. I prefer red ones, as they hold their shape better. Potatoes can vary a lot in size, so I’ve also shared the quantity in grams.
• Use yogurt that's been in the refrigerator for a few days (but make sure it's not spoiled or moldy). Fresh yogurt is usually sweeter and doesn't work well in this recipe. It can make the curry taste flat. The more sour the yogurt is, the better.
• Fresh curry leaves are great, but dried ones also work. That said, I’ve only ever used leaves I’ve dried at home. Store-bought dried curry leaves are usually much less flavorful.
• I use a bit of food coloring to get that yellow hue. That’s just how I grew up eating it, but it doesn't affect the taste and is totally optional.
• This salan tastes best with bone-in chicken because of the flavor from the bones. But if you prefer boneless, use skinless chicken thighs. Cut them into pieces of your preferred size. Breasts might taste too dry.
• When buying bone-in chicken, ask your butcher to cut it into medium-sized pieces, sometimes called curry-cut.
• I use small Indian or Thai green chilies. Gives the dish a medium level of spice, but you can also use the larger, milder green chilies from Pakistani/Indian stores.

A visual guide for making Yogurt-Based Potato and Chicken Curry

If you prefer a visual guide, this section is for you. I still recommend checking out the recipe card below for a printable version with exact quantities, detailed instructions, and notes all in one place.

Boil the potatoes with the skin on until fork-tender. Drain, cool slightly, peel, and cut into halves or quarters. Divide into two portions: set aside about ¼ to make a creamy base, and keep the remaining ¾ for the curry.

Heat oil in a pot over medium heat. Add black peppercorns, cumin, cinnamon, and cloves, and sauté for a minute. Stir in half the quantities of ginger paste and garlic paste, cook briefly, then add curry leaves and let them sizzle.

Add the chicken and salt. Stir and cook until it’s no longer pink. Add water, cover, and bring to a boil. Then lower the heat and let it simmer until the chicken is fully cooked.

In a blender, add the ¼ portion of boiled potatoes you set aside earlier, along with the green chilies, yogurt, and the rest of the ginger and garlic paste. Blend until smooth. If it’s too thick to blend, add some water.

Once the chicken is fully cooked, pour the potato-yogurt paste into the pot. Add water and the remaining ¾ portion of boiled potato halves/quarters to the curry.

Turn the heat to medium, stir continuously to prevent the curry from curdling, and bring it to a boil. Then lower the heat, taste and adjust the salt. If the curry’s too thick, add a bit of water.

Optionally, add a pinch of yellow food color, then mix well. Let it simmer for 10-12 minutes. Turn off the heat, top with chopped cilantro/coriander, and serve with rice or roti/chapati.

Serving ideas

I enjoy this curry most with plain, simple steamed basmati rice. Fresh roti/chapati is also great, but naan, not so much. Oh, and I also love to serve it with sliced or chopped onion that's tossed with some lemon juice or sumac.

This is such a unique recipe, and makes me all the more excited to hear from anyone who tries it. Please share your experience below. I truly appreciate your feedback and ratings.

Happy cooking – Nelo