Chicken Yoghurt Curry

Prep time 10 min Cook time 25 min

Because of the yoghurt base, this is deliciously light curry full of fragrant notes of cumin, turmeric, cinnamon, cardamom, and nutmeg.

Curry dishes are always a favorite of mine and I am especially fond of this recipe that Northern Indians enjoy with homemade crispy charred naan, or fresh steamed rice. In the South, coconut milk or tamarind is used as the base for curry but in Northern India, a yogurt based curry is the most popular.

Don’t get me wrong, I love coconut based curries but the lighter yoghurt recipes let the spices come through without overpowering them. The trick to these recipes is to use a yoghurt that has a low liquid ratio. In India, yoghurt is hung in a muslin bag for a while to get rid of the liquid whey before it is used. Greek yoghurt with its rich creamy and dense texture works fine. Not so with ordinary yoghurt that has too much liquid and will separate when mixed in with the other ingredients.

What you need (for two)

4 boneless chicken thighs
2 Tsp Canola Oil
1/2 Red Onion
3 Garlic (cloves)
1 inch Ginger
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1/2 Tsp Turmeric Powder
1 Tsp Chili Powder (or more to taste)
1 Tsp Garam Masala
1/2 Cup Tomato Puree (or 2 ripe tomato, grated)
1 1/2 cup water
1/2 Cup Yogurt (Greek style yogurt)
Salt to taste

What to do

1 – Pat chicken dry and season with salt and pepper
2 – In a large frying pan on medium heat, sear thighs in oil for about 5 minutes each side and set aside.
 3 – In a food processor, grind onion, garlic and ginger to a coarse paste (if you do not have one of my must-have utensils, a small grinder kit, chop ingredients as finely as you can by hand). Set aside.
4 – Brown the paste in remaining oil on medium heat for about 5 minutes.
5 – Add all spices and sauté for 30 seconds.
6 – Add tomatoes, chicken and 1 1/2 cups of water, reduce heat to low and simmer for 20 minutes or until chicken is cooked.
7 – Before serving stir in 1/2 cup of greek yoghurt.
8 – Garnish with chopped cilantro and serve with naan bread or rice.

Variations

1) Addition of tamarind and potatoes and it becomes – Vindaloo.
2) Add cream and it becomes Korma.
3) Add spinach and it becomes saag chicken curry.