Wednesday, April 13, 2016

Chicken in Yogurt Sauce

Yesterday when I was cooking a quick and simple chicken curry for our weeknight dinner I didn't know that it will turn out to be this finger-licking dish! Before gorging on it, I took just one photo and posted that on Facebook. I was planning to cook this again soon, so that I can take more photos and share on my blog post. But there were so many requests coming in from my readers for this recipe, that I decided to post it on the blog with just this one photo! Hope you enjoy this preparation!

Chicken - 1 lb
Yogurt - 1 Cup (not Greek yogurt)
Onion - 1/2 Cup (Chopped)
Ginger - 1 Tbsp
Garlic - 2 Big Cloves
Tomato - 2 (Medium)
Green Chili - According to Taste
Dry Red Chili - 2
Black Cardamom - 1
Salt - According to Taste
Sugar - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Kashmiri Chili Powder - 1/2 Tsp (Optional)
Garam Masala - 1/2 Tsp
Biryani Flavor / Rose & Kewra Water - Couple of Drops
Mustard Oil

Make a paste of ginger, garlic, green chili and tomato together. Keep this aside.
Mix the garam masala and biryani flavor with yogurt, whip it well and keep aside.
Heat mustard oil in a kadhai.
Add sugar, black cardamom and dry red chili, fry it for about 30 sec.
Add in the chopped onion and fry until it turns translucent.
Now add to it the ginger-garlic-green chili-tomato paste and fry on a medium flame until oil starts to ooze out.
Add salt, turmeric and kashmiri chili powder, mix well.
Next add the chicken, mix well with the curry paste and fry it on a high heat until the chicken starts to change color.
Finally add the yogurt mix into the kadhai and stir well taking care that the yogurt doesn't curdle.
Cover the kadhai and cook it on a low flame until the chicken is cooked well. Stir occasionally taking care that nothing sticks to the bottom of the kadhai.
Do a taste test, add seasoning if needed. Serve hot.

1 comment :

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