Chicken in Yogurt Sauce

Name: Chicken in Yogurt Sauce
Yield: 1 serving
Ingredients: 2 pounds chicken pieces; 1 tablespoons fresh ginger paste; 1 tablespoon garlic paste; 1 1/2 teaspoons salt; 1 teaspoon cumin-corriander powder; 1 teaspoon cayenne pepper; 1/3 cup cashews; 1 cup Greek yogurt; A few bay leaves; 1 tablespoon whole garam masala*. I used powdered since that was what I had; 1 tablespoon black peppercorns; 3 green chilies; 3 whole dried red chilies; Garnish; 3/4 cup chopped onions; 1/2 teaspoon saffron strands; Preheat oven to 300*F

User Reviews

5.0

3 reviews

Excellent

Course
Main Course
Cuisine
Indian

Chicken in Yogurt Sauce

Cassie Burton

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

2 pounds chicken pieces on the bone, skinned. (I used just thighs)
1 tablespoons fresh ginger paste I cheated and used jarred ginger from the produce section of my grocery store
1 tablespoon garlic paste ditto
1 1/2 teaspoons salt
1 teaspoon cumin-corriander powder I used 1/2 teaspoon each
1 teaspoon cayenne pepper I used 1/2 teaspoons since I was cooking for my kids and didn't want it to be too hot
1/3 cup cashews
1 cup Greek yogurt
A few bay leaves
1 tablespoon whole garam masala*. I used powdered since that was what I had
1 tablespoon black peppercorns
3 green chilies slit lengthwise. I used milder jalapeños.
3 whole dried red chilies
Garnish
3/4 cup chopped onions
1/2 teaspoon saffron strands
Preheat oven to 300*F. I found 325* worked better for my oven

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Instructions

Preheat oven to 300 degrees F. (I found 325 degrees F. worked better for my oven)
Combine spices from ginger paste through cayenne pepper in a small bowl. Place chicken pieces in an oven proof baking dish, and cover with spices. Set aside for 30 minutes.
Grind cashews into a smooth paste with 3 tablespoons yogurt in a food processor. Add remaining yogurt and pulse until smooth.
Stir in bay leaves, gram masala, and black peppercorns. Cover chicken pieces with yogurt-cashew mixture. Scatter the red and green chilies on top.
Cover the casserole highly with foil and bake for 1 hour, or until chicken is cooked through.
Remove from the oven, sprinkle with chopped onions and saffron threads