Indian · Non-veg
Yogurt Chicken Curry
A mild, creamy curry where whisked yogurt is folded in off the heat, giving a smooth gravy that never splits.
- Total
- 35 min
- Difficulty
- Medium
- Spice
- Mild
Servings
Start cooking4
Quantities below update automatically.Ingredients
- Chicken700 g
- Yogurt (whisked smooth)250 g
- Onion2 pcs
- Garlic1 tbsp
- Ginger1 tbsp
- Green Chili2 pcs
- Oil3 tbsp
- Cumin Powder1 tsp
- Coriander Powder1 tsp
- Garam Masala½ tsp
- Cardamom3 pcs
- Water100 ml
- Saltto taste
Nutrition
Total for 4 servings
- Calories
- 1336 kcal
- Protein
- 112 g
- Carbs
- 48 g
- Fat
- 76 g
- Fiber
- 4 g
- Sodium
- 1920 mg
Method
- 1
Prepare Ingredients
4 minWhisk the yogurt until completely smooth and keep it at room temperature.
- 2
Fry Onion & Cardamom
5 minHeat the oil, add cardamom pods and onions and fry until light golden.
- 3
Add Ginger, Garlic & Chicken
5 minStir in the pastes, then add the chicken and cook until sealed.
- 4
Fold in Yogurt
4 minLower the heat to its lowest setting, add the whisked yogurt a spoon at a time and stir continuously.
- 5
Simmer
8 minAdd 100ml water and the dry spices, cover and simmer gently until tender.
- 6
Finish & Serve
2 minAdd garam masala and green chilies, rest for a minute and serve.
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Questions about Yogurt Chicken Curry — substitutions, timing, technique.