Chetna Makan’s yogurt chicken curry

I have shared many yogurt chicken recipes, but this is the easiest and one of the most delicious ways to cook chicken.

yoghurt chicken curry
Nassima Rothacker

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

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with the coriander and serve.

Now buy the book

Chetna Makan 30 minute indian
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.