Chicken in a Creamy Yogurt Sauce

This is one of my husbands favorite chicken dishes.  The two main ingredients are chicken and yogurt if you have all the other staple spices in your pantry.  This is best as a two day process -- marinate overnight on day 1 and cook on day 2.

Chicken thighs ( 2 packs) or 2.2 lbs
Onions - chopped 1 small yellow
Green chilli whole (1)
Cardamom pod 1
Cilantro (optional)

Garlic 6 to 7 cloves
Ginger 1 tablespoon
Yogurt 1 to 1.5 cups (fresh yogurt is better since it is less watery; discard any water/liquid that may have settled on top of the yogurt)
Coriander powder 4 tsp
Red chilli powder 1/2 to 1 tsp (1/2 is enough)
Garam Masala 1 rounded tsp
Cumin powder 1/2 tsp
Salt 1 tsp

1) Start making the marinade with the garlic, ginger and little yogurt so its gets pasty
2) Add the rest of the marinade ingredients
3) Put the marinade and chicken into a large ziplock bag. Close ziplock and massage marinade into chicken before storing in the refrigerator overnight

1) In a pan add canola oil and fry onions and chilli whole.  Add the cardamom. Cook for around 5 minutes till onions are soft
2) Add the chicken with marinade and cook on high for 15 to 20 minutes until the watery curry becomes creamy and covers only one third of the chicken
3) Cover the pan and cook the chicken over a very low heat for 10 to 15 minutes until chicken is tender and the gravy is rich. Add water if needed. Add coriander optional only.  Delicious!
4) Serve with hot roti or Naan, something to soak in the yummy sauce!


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