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PrintYOGURT CHICKEN
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the chicken in the marinade mixture and leave for about 2-3 hours in the fridge. Bring back to room temperature.
- Heat the oil in a non-stick saucepan and brown the onion for about 5-7 minutes.
- Add the chilli and the chicken pieces, reserving the marinade, and sear over a moderate heat for 5 minutes.
- Stir the water with the marinade into the pan with a little salt. Simmer to low flame, cover and cook for about 20-30 minutes or until the joints are tender.
- Stir occasionally, make sure there is always enough water in the pan.
- When the chicken is just done, increase the heat and toss in the gravy for about 5 minutes or until the gravy reduces to thick consistency.
- Add the remaining spices and coriander. Taste, adjust the seasoning and add the lemon juice, if needed.
INGREDIENTS
- 500 grams chicken joints, skinned, rinsed, dried and pricked
- all over
- 100 ml hot water
- 1 onion, finely chopped
- 4 teaspoon IDHAYAM Sesame oil
- 1 green chilli, seeded and sliced
- ½ teaspoon black peppercorns, pounded
- ½ teaspoon garam masala
- 1 teaspoon lemon juice
- Salt to taste
- A handful of chopped fresh coriander leaves and stalks
Marinade
- 100 ml low-fat yogurt, beaten
- 1 tablespoon ginger-garlic paste
- 2 teaspoon coriander powder
- ½ teaspoon garam masala
- Salt, to taste
8 comments for “Yogurt Chicken”
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