Prep time 10 min Cook time 30 min
A simple chicken recipe with an unbelievably creamy and delicious sauce made from yoghurt flavored with cardamom and ginger.
I grew up in Cairo and had a romanticized vision of The Ottomans who ruled Egypt from 1517 to 1867.
On the route to my high school in Heliopolis, then about half an hour north of Cairo (in today’s traffic it could take two), the school bus would pass by a majestic statue of Viceroy Ibrahim Pasha, Ottoman governor of Cairo on horse back 
pointing the way to a distant horizon. I was always mesmerized by the statue’s splendor and imagined myself in his place, leading my fictional army to victory.
Also surrounding me were other edifices and examples of Ottoman legacy. Beautiful Orientalist paintings of plump colorful personalities in large turbans, exotic concubines decked in sparkling jewelry and busy bazaar scenes all belying the pillaging that went on to achieve their power – but no more or less than any other empire in history.
That background was part of the rich and varied tapestry that was Egypt and I am grateful for having grown up in such a vibrant culture.
Another legacy I am now grateful for is their cuisine and no matter how many rebellious cries you might hear from Middle Easterners, the Ottomans influenced most of the dishes you find in the region today in one way or another.
Their mastery of ingredients was second to none and yoghurt is a good example. They used it as a dip, a sauce, a drink, a soup and a marinade that are now common in Middle East cooking but they raised the bar when it came to flavors. In addition to the usual addition of mint, garlic or cumin, the Ottoman’s borrowed more complex flavors from surrounding countries and this recipe is a classic example.
Called Yogurtlu Basti, this is a simple chicken recipe with an unbelievably creamy and delicious sauce made from yoghurt flavored with cardamom and ginger. It even works with fat free yoghurt, is therefore absolutely guilt free and this version only takes about 40 minutes to prep and cook.
Turkish Chicken With Cardamom Yoghurt
by
Derek Farwagi
Ingredients
- ½ cup Yoghurt ( Best with thick Greek yogurt but plain yoghurt will work but the sauce will be less creamy.)
- ½ tsp Ground cardamom seeds
- 1 tsp Grated ginger
- 2 Tbsp Olive oil
- 1 small Yellow Onion, finely chopped
- 2-3 Boneless and skinless chicken thighs
- ½ cup Water
- A few Blanched almonds, halved
Instructions
- In a small bowl, mix cardamom and ginger with 1/2 a cup of yoghurt and set aside
- In a frying pan, add 2 tbsp olive oil, onions and chicken thighs and sauté on low to medium heat for 5 minutes to brown chicken and soften onions. Stir onions to avoid burning them and do not move thighs.
- Turn chicken over and sauté for a further 5 minutes.
- Add 1/2 cup of water to chicken and onions and let simmer for 10 minutes ( turn chicken over after 5 minutes).
- While the chicken is simmering, dry toast the almonds in a separate frying pan on a medium to high heat untill golden brown ( about 5 minutes). Set aside.
- Test chicken for doneness by piercing with a small knife to see if juices run clear.
- Add yoghurt and mix with chicken and liquid. ( if the sauce is too thick, add a little water till you get the consistency of thick cream). Test for taste and adjust salt.
- Serve with rice or on a bed of grilled eggplant.
Andy
Really delicious and much loved. Thank you
Derek Farwagi
Glad you enjoyed it Andy.