Gozzoo
Elevate your dinner table with Gozzoo, a creamy and fragrant chicken dish that's a celebration of bold spices and rich flavors. This recipe combines tender, yogurt-marinated boneless chicken thighs with a luscious coconut milk sauce infused with turmeric, cumin, coriander, and the subtle heat of cayenne pepper. The marinade, featuring fresh garlic, ginger, and tangy lemon juice, ensures every bite is deeply flavorful. Perfectly seared and then simmered to perfection, the dish is garnished with fresh cilantro for a pop of color and freshness. Serve Gozzoo over fluffy basmati rice for a comforting, aromatic meal that’s ready in under an hour. This one-pot wonder is ideal for busy weeknights or a crowd-pleasing dinner with family and friends! Keywords: creamy chicken recipe, coconut milk sauce, Indian-inspired chicken, basmati rice dish, flavorful chicken marinade.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 200 grams Plain yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoons Cayenne pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 400 ml Coconut milk
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Freshly cracked black pepper
- 4 cups Cooked basmati rice
Instructions
In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground turmeric, ground cumin, ground coriander, cayenne pepper, and salt.
Add the boneless chicken thighs to the mixture, ensuring they are fully coated. Cover and marinate in the fridge for at least 1 hour, preferably overnight for better flavor.
Heat the olive oil and butter in a large skillet or frying pan over medium heat.
Remove the chicken from the marinade, shaking off any excess, and place it in the pan. Sear the chicken for 3-4 minutes on each side until lightly browned. Set aside.
In the same pan, pour in the coconut milk and stir in any remaining marinade. Bring it to a gentle simmer.
Return the chicken thighs to the pan and cook for 20-25 minutes, turning occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Taste and adjust the seasoning with more salt or black pepper, if needed.
Garnish with freshly chopped cilantro and serve hot over cooked basmati rice.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 43.4 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 596 mg | 46% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2231 mg | 47% | |
*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.
