Chicken in Yogurt Sauce
User Reviews
5
2 reviews
Excellent
-
Course
Main Course
-
Cuisine
Indian
Chicken in Yogurt Sauce
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 2 pounds chicken pieces on the bone, skinned. (I used just thighs)
- 1 tablespoons ginger I cheated and used jarred ginger from the produce section of my grocery store, fresh paste
- 1 tablespoon garlic ditto, paste
- 1 1/2 teaspoons salt
- 1 teaspoon cumin I used 1/2 teaspoon each, powdered
- 1 teaspoon Coriander I used 1/2 teaspoon each, powdered
- 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
- bay leaf a few
- 1 tablespoon garam masala whole; powdered also used
- 1 tablespoon black peppercorns
- 3 green chilies slit lengthwise. I used milder jalapeños.
- 3 dried red chili whole
- Garnish
- 3/4 cup onion chopped
- 1/2 teaspoon saffron strands
- Preheat oven to 300*F. I found 325* worked better for my oven
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
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
