Chicken in creamy yoghurt

Chicken in creamy yoghurt

By
From
Indian Food Made Easy
Serves
6-8
Photographer
Vanessa Courtier

This is a delicious dish whose simplicity belies its full flavour. The recipe has been in my family for as long as I can remember and it has always been a firm favourite of mine. It is easy to cook and can be made with the minimum of spices and even less effort. As a bonus for the health-conscious amongst you, very little oil is used in the dish which simply relies on good-quality chicken and fresh yoghurt for its wonderful depth of flavour and creaminess. I like to serve the chicken with some green vegetables, roti or naan.

Ingredients

Quantity Ingredient
1.3kg chicken, skinned and jointed into small pieces
2 tablespoons vegetable oil
1 small onion, peeled and chopped
1-2 green chillies, slit, (optional)
1 large or 2 small black cardamom pods
handful fresh coriander stalks and leaves, finely chopped

Marinade

Quantity Ingredient
15g garlic, peeled
20g fresh ginger, peeled
400ml plain yoghurt
4 teaspoons coriander powder
1/2-1 teaspoon red chilli powder
1 rounded teaspoon garam masala
2 teaspoons salt, or to taste
1/2 teaspoon cumin powder

Method

  1. Puree the garlic and ginger with some of the yoghurt to make a smooth paste, then stir in the remaining marinade ingredients. Tip into a non-metallic bowl, add the chicken and leave to marinate in the fridge for as long as possible (I leave mine overnight). Bring back to room temperature before cooking.
  2. Pour the chicken and the marinade into a large saucepan and place over a high heat.
  3. Meanwhile, heat the oil in a small pan and fry the onion and chillies, if using, for about 6 minutes or until soft. Once done, add to the chicken along with the cardamom pods and continue cooking over a high heat for about 15–20 minutes until the watery curry becomes creamy and covers only one-third of the chicken.
  4. Cover the pan and cook the chicken over a very low heat for a further 10–15 minutes until it is tender and the gravy is rich and creamy. Stir occasionally, making sure there is enough water in the pan and adding a splash more if necessary. Stir in the coriander, check the seasoning and serve.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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