Chicken in Creamy Yoghurt Sauce
Indulge in the rich and aromatic flavors of Chicken in Creamy Yoghurt Sauce, a dish that blends tender, juicy chicken thighs with a luscious, spiced yoghurt-based sauce. This easy-to-make recipe combines classic Indian-inspired spices like garam masala, ground coriander, paprika, and turmeric, creating a beautifully balanced flavor profile that’s both comforting and vibrant. With a quick marination in Greek yoghurt, the chicken becomes incredibly tender and flavorful, while the simmering process ensures a silky, creamy sauce. Perfect for pairing with steamed rice or warm naan, this one-pan wonder is ready in under an hour, making it an ideal choice for weeknight dinners or special occasions. Garnish with fresh cilantro for a final burst of color and freshness that ties everything together.
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 200 grams Greek yoghurt, plain
- 1 large Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil or ghee
- 100 milliliters Water
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces and set aside.
In a mixing bowl, whisk the Greek yoghurt with garam masala, ground coriander, paprika, turmeric, salt, and black pepper. Add the chicken pieces to the yoghurt mixture, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours.
Heat the vegetable oil or ghee in a large skillet or pan over medium heat.
Add the finely chopped onion to the pan, and sauté for 5-7 minutes until golden and softened.
Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Add the marinated chicken along with the yoghurt mixture to the pan. Stir gently to combine and cook for 5-7 minutes until the chicken is lightly browned on the outside.
Pour in the water, stir, and reduce the heat to low. Cover and let the chicken simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender and the sauce has thickened.
Adjust seasoning with additional salt or pepper, if needed.
Garnish with freshly chopped cilantro (optional) and serve hot with steamed rice, naan, or flatbread.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.2 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
