Name: Yoghurt chicken curry
Yield: 1
Ingredients: 12 chicken thighs skin on, bone in; 8 tablespoons natural yoghurt; 1½ teaspoons salt; 2 teaspoons garam masala; 2 teaspoons turmeric powder; 2 teaspoons chilli powder; 6 garlic cloves grated; 4 tablespoons sunflower oil; 2 teaspoons cumin seeds; 8 onions roughly choped; 2 x 400 g tins of chopped tomatoes; 900 g basmati rice (75g per serving); 1 handful of fresh coriander leaves finely chopped (10g)

Yoghurt chicken curry

0 Likes

Ingredients:

12 chicken thighs skin on, bone in
8 tablespoons natural yoghurt
1½ teaspoons salt
2 teaspoons garam masala
2 teaspoons turmeric powder
2 teaspoons chilli powder
6 garlic cloves grated
4 tablespoons sunflower oil
2 teaspoons cumin seeds
8 onions roughly choped
2 x 400 g tins of chopped tomatoes
900 g basmati rice (75g per serving)
1 handful of fresh coriander leaves finely chopped (10g)

Instructions:

Peel the skins off the chicken thighs and set aside. Combine chicken with yogurt, salt, garam masala, turmeric, chili powder, and garlic in a bowl. Allow to marinate for 5 minutes. Heat oil in a pan, add cumin seeds, then sauté onions until golden for 10-12 minutes. Stir in tomatoes, cover, and simmer on low for 15 minutes. Adjust seasoning if needed. Add marinated chicken, bring to a boil, cover, and simmer for 40-45 minutes until cooked. Rinse rice well, cook in boiling water for 10-12 minutes, and drain. Garnish curry with coriander and serve with rice.

We use cookies

Similar Recipes

Indian chicken curry

Indian chicken curry with cashews

Spicy yoghurt chicken with roasted capsicum and garlic

Chicken and cauliflower curry

Creamy chicken pasanda recipe