Chicken is one of those comfort food which can go well with any combination of spices or masala or cocounut paste or cashew paste or yogurt. Not only that, it just tastes amazing and blends easily with all the ingredients with less amount of time involved in cooking. The chicken curry in yogurt sauce is one such variety i make at home often, this is a slight variation of biriyani process. You would find almost all the ingredients required for making dum biriyani for this recipe but with a slight change in the cooking process which makes it a good dish to eat along with rice and bread varieties. A quick look at the dish as soon as i cooked and before serving.
Ingredients:
500 gms of chicken pieces
2 big onions
3 medium sized tomatoes
2 inch ginger piece
6 garlic cloves
5 green chillies
1 green cardamom
1 black cardamom
1 big bay leaf
5 cloves
1 inch cinnamon stick
1/2 cup full fat yogurt/curd
1 tsp fennel seeds
1 tsp chilli powder
1/2 tsp coriander powder
A pinch of turmeric powder
Salt to taste
3 tbsp cooking oil
1 tbsp ghee, optional
Few saffron strands, optional
1/2 cup mint leaves 🍃
1/2 cup chopped coriander leaves 🍃
How to make chicken curry in yoghurt sauce:
1. Heat a heavy bottomed pan with 3 tbsp oil. Keep the flame in high-medium through the cooking unless specified.
2. Add slit green chillies. Slitting is optional as you can add the chillies as such and they get mashed well in the cooking process. Be careful as the chillies make the oil to sputter.
3. Add thinly sliced onions and sauté well till the onions turn light brown.
4. Meanwhile, in a mixer add green & black cardamom, fennel seeds, cloves, bay leaf, cinnamon, ginger and garlic pods. Blend it to smooth mixture, add little water if needed.
Tip: You can grind the paste coarsely and it tastes much better than the smooth paste.
5. Once the onions are sautéed well, add the spice paste and sauté till raw smell of ginger-garlic goes away.
6. Then add mint leaves and chopped coriander leaves. Sauté for a minute.
Save a tbsp of coriander leaves for garnishing towards the end.
Tip: no need to chop mint leaves.
7. Add roughly chopped tomatoes 🍅 and sauté till it gets cooked. You can use a lid to cook faster.
8. Now add chicken pieces along with salt, turmeric powder, chilli powder and coriander powder. Mix well.
Tip: You can remove the skin if you do not prefer to eat it. I have kept skin on few pieces as i like it that way.
9. Add curd/yogurt while keeping the flame in low and keep stirring contiuously for 2-3 minutes so that the yogurt does not curdle.
10. Cover the pan with lid and cook on medium flame until the chicken is well done. It might take 10-12 minutes.
11. When the chicken curry starts to ooze out oil from the sides of the pan, garnish with ghee, coriander leaves and few saffron strands. Switch off the flame.
12. Yummy chicken curry cooked in yogurt sauce is ready to be served with rice or roti or bread varieties.
13. A closer look at the cooked chicken pieces :)
Ingredients:
500 gms of chicken pieces
2 big onions
3 medium sized tomatoes
2 inch ginger piece
6 garlic cloves
5 green chillies
1 green cardamom
1 black cardamom
1 big bay leaf
5 cloves
1 inch cinnamon stick
1/2 cup full fat yogurt/curd
1 tsp fennel seeds
1 tsp chilli powder
1/2 tsp coriander powder
A pinch of turmeric powder
Salt to taste
3 tbsp cooking oil
1 tbsp ghee, optional
Few saffron strands, optional
1/2 cup mint leaves 🍃
1/2 cup chopped coriander leaves 🍃
How to make chicken curry in yoghurt sauce:
1. Heat a heavy bottomed pan with 3 tbsp oil. Keep the flame in high-medium through the cooking unless specified.
2. Add slit green chillies. Slitting is optional as you can add the chillies as such and they get mashed well in the cooking process. Be careful as the chillies make the oil to sputter.
3. Add thinly sliced onions and sauté well till the onions turn light brown.
4. Meanwhile, in a mixer add green & black cardamom, fennel seeds, cloves, bay leaf, cinnamon, ginger and garlic pods. Blend it to smooth mixture, add little water if needed.
Tip: You can grind the paste coarsely and it tastes much better than the smooth paste.
5. Once the onions are sautéed well, add the spice paste and sauté till raw smell of ginger-garlic goes away.
6. Then add mint leaves and chopped coriander leaves. Sauté for a minute.
Save a tbsp of coriander leaves for garnishing towards the end.
Tip: no need to chop mint leaves.
7. Add roughly chopped tomatoes 🍅 and sauté till it gets cooked. You can use a lid to cook faster.
8. Now add chicken pieces along with salt, turmeric powder, chilli powder and coriander powder. Mix well.
Tip: You can remove the skin if you do not prefer to eat it. I have kept skin on few pieces as i like it that way.
9. Add curd/yogurt while keeping the flame in low and keep stirring contiuously for 2-3 minutes so that the yogurt does not curdle.
10. Cover the pan with lid and cook on medium flame until the chicken is well done. It might take 10-12 minutes.
11. When the chicken curry starts to ooze out oil from the sides of the pan, garnish with ghee, coriander leaves and few saffron strands. Switch off the flame.
12. Yummy chicken curry cooked in yogurt sauce is ready to be served with rice or roti or bread varieties.
13. A closer look at the cooked chicken pieces :)
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