John Myers
Chicken in Creamy Yogurt Sauce
The perfect chicken in creamy yogurt sauce recipe with a picture and simple step-by-step instructions.
- 800 g Chicken breast fillet in pieces
- 1 small can Strained tomatoes 200 g
- 0,5 tsp Salt
- 2 tsp Ground cumin
- 0,5 tsp Turmeric
- 1,5 tsp Ground coriander seeds
- 0,5 tsp Cayenne pepper
- Black pepper
- 3 cm Ginger root
- 7 piece Garlic cloves
- 125 ml Water
- 6 tbsp Ghee or clarified butter
- 1 piece Finely chopped onion
- 150 g Yogurt 3.5% fat, creamy
- 300 ml Water
- 1 tsp Salt
- 1 tsp Garam Masala
- 6 tbsp Cream
- Mix 0.5 teaspoons of salt, half of the cumin, one third of the coriander, half of the turmeric, half of the cayenne and some black pepper and rub the chicken pieces with it – leave to stand for 1 hour. Grind the ginger, garlic and 125 ml water in a blender until a smooth paste is formed. Heat the ghee in a wok or a large pan and fry the chicken pieces well on all sides. Remove with a slotted spoon and keep warm. Fry the onion in the remaining fat and brown well. Add the ginger garlic paste and stir until the water has evaporated. Add the rest of the cumin, coriander, cayenne and turmeric and stir for about 20 seconds until the spices smell. Immediately add the tomatoes and turn down the heat on medium heat. Stir in the yogurt tablespoon at a time. Add the meat with the juice, mix with 300 ml of water and 1 teaspoon of salt and bring to the boil. Cover and simmer over low heat for 20 minutes. Then stir in Garam Masala, 1 – 2 teaspoons to taste, and cream and let cook until the sauce thickens slightly. If the dish is too spicy, you can balance it with cream. With basmati rice (cooked sticky so that the sauce sticks well). (in the picture it is the right court in the larger field)
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