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Yoghurt Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Chicken pieces marinated in herbs and spices and slow-cooked or baked with herbed spiced yogurt.

Chicken pieces marinated in herbs and spices and slow-cooked or baked with herbed spiced yogurt.

Ingredients

Serves: 6-8

Metric Cups

For the Chicken

  • 1 chicken (on the bone, cut into pieces)
  • 3 potatoes (cubed)
  • 2 onions (sliced)
  • 2 tablespoons garam masala
  • 4 tomatoes (quartered)
  • 1 stick lemongrass
  • 1 tablespoon chilli powder
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric

For the Spiced Yoghurt Mix

  • ½ litre plain yoghurt
  • 1 tablespoon mint jelly
  • 1 tablespoon garam masala

For the Chicken

  • 1 chicken (on the bone, cut into pieces)
  • 3 potatoes (cubed)
  • 2 onions (sliced)
  • 2 tablespoons garam masala
  • 4 tomatoes (quartered)
  • 1 stick lemongrass
  • 1 tablespoon chili powder
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric

For the Spiced Yoghurt Mix

  • ⅘ pint plain yogurt
  • 1 tablespoon mint jelly
  • 1 tablespoon garam masala

Method

Yoghurt Chicken is a community recipe submitted by Gopi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a pot/wok, heat some olive oil and fry onions, sliced white end of lemon grass till fragrant.
  • Add chicken pieces and continue to fry.
  • Cover and let cook for 5 minutes.
  • Add the chilli, curry and turmeric powder, and cover for another 5 minutes.
  • Add spiced yogurt mixture and reduce heat and cover the dish and cook slowly.
  • Add potatoes pieces when chicken are half cooked. DO NOT ADD WATER AT ANY STAGE.
  • Season with salt. When chicken is almost done, uncover the dish to allow excess moisture to escape. Gravy must be thick.
  • Add the quartered tomatoes at this stage. The heat of the curry must cook the tomatoes, not the fire.

  • In a pot/wok, heat some olive oil and fry onions, sliced white end of lemon grass till fragrant.
  • Add chicken pieces and continue to fry.
  • Cover and let cook for 5 minutes.
  • Add the chilli, curry and turmeric powder, and cover for another 5 minutes.
  • Add spiced yogurt mixture and reduce heat and cover the dish and cook slowly.
  • Add potatoes pieces when chicken are half cooked. DO NOT ADD WATER AT ANY STAGE.
  • Season with salt. When chicken is almost done, uncover the dish to allow excess moisture to escape. Gravy must be thick.
  • Add the quartered tomatoes at this stage. The heat of the curry must cook the tomatoes, not the fire.

    • Additional Information

    This dish is wonderful with lemon or plain rice, or even with pita bread.

    Alternatively, preheat oven at 220 degree Celsius.

    Add a couple slugs of olive oil onto a greaseproof oven dish and put into oven till oil is hot. Add onions and the spices and fry. Add the chicken and the yogurt. Cook in a reduced heat of 180 degrees for an hour. Add the tomatoes at the end of the cooking hour. (Note: the potatoes are omitted in this manner)

    This dish is wonderful with lemon or plain rice, or even with pita bread.

    Alternatively, preheat oven at 220 degree Celsius.

    Add a couple slugs of olive oil onto a greaseproof oven dish and put into oven till oil is hot. Add onions and the spices and fry. Add the chicken and the yogurt. Cook in a reduced heat of 180 degrees for an hour. Add the tomatoes at the end of the cooking hour. (Note: the potatoes are omitted in this manner)

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