Yogurt Chicken Curry
Now, every restaurant has a different definition of chicken curry and that’s what locals in that area are known too. Actually, even in India, every region has local variation of chicken curry. Yogurt based curry is, by-far, the most popular and authentic chicken curry of Northern India… where in South, coconut milk or tamarind is used as main substitute for yogurt.
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
1.5 lbs Chicken (boneless or bone-in chicken thighs)
1 Cup Yogurt (Greek style yogurt)
1 Cup Red Onion
4 Garlic (cloves)
1 inch Ginger
1 Serrano pepper (or 2 small green chili)
1/2 Cup Tomato Puree (or 2 ripe tomato, grated)
3 tbsp Canola Oil
2 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Turmeric
1 tsp Chili Powder
1 Mace (Javitri) (blade)
1 tsp Garam Masala
1 tsp Salt
1. In a food processor, grind onion, garlic, ginger, green chili to a coarse paste.
2. Heat oil in deep pan or pressure cooker. Add onion mixture and cook stirring often until mixture is medium brown, 5-8 minutes.
3. Add all spices and saute for 30 seconds. Add grated tomatoes with salt and cook until oil separates (5-8 minutes). Reduce heat to low. Add **yogurt in small batches and stir
quickly after each addition to mix in so that it not curdles. Add chicken and cook in masala for 2 minutes.
4. Add 1 cup water, bring to boil. Reduce heat and simmer until chicken is fully cooked (15-20 minutes). Or if using pressure cooker, add 2/3 cup water, cook under high pressure
for 10 minutes. If gravy is too thick, add little more water. If gravy is too thin, boil mixture to evaporate some liquid.
5. Garnish with chopped cilantro and serve with naan bread. Enjoy!