I have shared many yogurt chicken recipes, but this is the easiest and one of the most delicious ways to cook chicken.
SERVES 4
200ml natural yogurt
1 tsp salt
1 tsp garam masala
1⁄2 tsp ground turmeric
1⁄2 tsp chilli powder
2 garlic cloves, grated
600g boneless, skinless chicken thighs, cut into 3cm pieces
2 tbsp sunflower oil
1 tsp cumin seeds
2 tomatoes, thinly sliced
20g fresh coriander leaves, finely chopped
- Mix together the yogurt, salt, ground spices and garlic in a bowl. Add the chicken pieces and turn until well coated in the marinade. Let the chicken marinate while you prepare the curry base.
- Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the tomatoes and cook over a medium heat for 5 minutes until they start to soften.
- Add the marinated chicken with any excess marinade and mix well, then bring to the boil. Cover and cook over a medium to low heat for 15 minutes or until the chicken is cooked.
- Sprinkle with the coriander and serve.
Now buy the book
Chetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20. To order a copy for £17.80 until 27 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.
