Chicken with Yoghurt
Indulge in the creamy, aromatic flavors of this Chicken with Yoghurt recipe, a comforting dish that balances tender chicken thighs with a rich, spiced yoghurt marinade. Infused with garlic, ginger, and a medley of warm spices like cumin, coriander, and turmeric, this recipe creates layers of flavor with minimal effort. Slow-simmered with sautéed onions and juicy tomatoes, the chicken becomes delectably tender while the marinade transforms into a tangy, flavorful sauce. Garnished with fresh cilantro and optionally spiced with garam masala, this dish is perfect paired with steamed rice or soft naan bread for an irresistible meal. Ready in under an hour with a quick marinade, it’s ideal for weeknight dinners or intimate gatherings. Keywords: chicken with yoghurt, spiced chicken recipe, easy chicken curry, weeknight dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 cup Plain yoghurt
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika or chili powder (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 1 large Onion, finely sliced
- 2 medium Tomatoes, chopped
- 0.5 teaspoon Garam masala (optional)
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Water
Instructions
In a bowl, combine the plain yoghurt, minced garlic, minced ginger, ground cumin, ground coriander, turmeric powder, paprika (if using), salt, and black pepper. Mix well to create a spice yoghurt marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the yoghurt mixture. Cover and let it marinate for at least 30 minutes (or up to 4 hours for deeper flavor) in the refrigerator.
Heat the vegetable oil in a large skillet or deep pan over medium heat.
Add the sliced onion and sauté until golden brown, about 5–7 minutes.
Add the chopped tomatoes to the pan and cook until they soften, about 4–5 minutes.
Remove the chicken thighs from the marinade (reserving the marinade) and place them into the pan. Sear the chicken on both sides until lightly browned, about 3 minutes per side.
Pour the reserved marinade and water into the pan. Stir gently to combine with the onions and tomatoes.
Reduce the heat to low, cover the pan, and let the chicken simmer for 25–30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
If desired, add a sprinkle of garam masala for extra flavor during the last 5 minutes of cooking.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 24.6 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 478 mg | 37% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2341 mg | 50% | |
*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.
