YOGURT CHICKEN CURRY RECIPE | CHEFDEHOME.COM
Yogurt Chicken Curry - The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices.
This is a kinda curry which Indians love to enjoy with homemade whole wheat bread, crispy charred naan, or fresh steamed rice... any day of the week.
Time and again, when people ask me for a good chicken curry recipe.... I feel necessary to reach out and tell everyone what is a good chicken curry or how to make a chicken curry?
Now, every restaurant has a different definition of chicken curry and that's what locals in that area are known too. Actually, even in India, every region has local variation of chicken curry. Yogurt based curry is, by-far, the most popular and authentic chicken curry of Northern India... where in South, coconut milk or tamarind is used as main substitute for yogurt.
In different regions... few change in spices originate a new kind of Chicken Curry. Like:
1) Addition of tamarind and potatoes and it becomes - Vindaloo
2) cream and it becomes Korma
3) greens instead of turmeric and it becomes saag chicken curry.
4) Lots of chilies and it is Kashmiri Chicken Curry
5) or lots of warm spices and you have the Khara Chicken Curry.
This list is so endless that it will be unfair if I just list one ingredient and say a name of curry.
This post I'm dedicating to making a perfect, homemade Indian-style... I mean, North Indian-style chicken curry which is made with thick Greek-style yogurt, warm spices, chicken, onion, and garlic. The curries you taste in buffets in US are nothing like this home-style curry. There is no sugar, no creams in this to mask the flavor of spices. It is not hot spicy curry but you will be able to taste every bit of love that has gone into it.
To make chicken curry, I start by grating the base mother sauce ingredients. Mother curry sauce or masala is grated mixture of onion, garlic, ginger and green chili. It is not a paste but coarse grated mix which is sauted in oil or clarified butter until oil shows on sides and onion, garlic are lite golden brown. These mild caramelized bits of onion give subtle sweetness to the curry. In this brown mixture, grated tomatoes are cooked until they fully disintegrate. This cooked mixture of onion and tomatoes - a.k.a mother curry sauce can be prepared up-to one week in advance.
Now, it is time to add the spices. A quick saute of spices awaken flavor, taking curry to whole new level.
After sauting the spices, the star ingredient - yogurt is added. Mostly, yogurt is hung or allowed to drain while masala cooks. This removes water content from yogurt leaving behind thick and creamy, whey like yogurt. I usually use Greek yogurt because it is closest and ready-to-use match of hung-curd (yogurt). I add yogurt in small batches and mix well after every addition to avoid curdling.
Once, yogurt is fully mixed... Only step left is to add chicken, water and then cook until chicken is fully cooked and gravy is thick. I complete this step in variety to vessels. In instant pot pressure cooker, slow cooker, dutch oven or simple heavy bottom deep sauce pan too. The time taken is usually same as time taken to cook the chicken in any of these.
Not that hard, right?
Make masala, mix-in add yogurt, add chicken!
Viola! Curry is ready!
Note: Coconut milk is a non-tangy non-dairy substitute for yogurt. If you want to keep curry dairy free.. You can also use almond yogurt instead.
For my family, it is a meal we grew-up with. So, no one say "no" or no one even speak while enjoying a bowl of chicken yogurt curry with their favorite side of naan/bread/rice. The only voice you will hear is to ask for some more gravy!! :)
I'm wrapping-up today's post very quickly because I need to get up to cook dinner... I might cook the same chicken curry again... feeling nostalgic after sharing this post with you...
Honestly, all ingredients for this recipe will be in your pantry. I bet! If you can't find spices, use mix of garam masala and curry powder instead. Enjoy a cozy winter night with a hearty chicken curry, made Indian home-style!
Enjoy and don't forget to share with me your favorite childhood recipe that you still fell nostalgic about.
Have a wonderful day! -Savita
Provided by Savita
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4 - 1 Cup Servings
Number Of Ingredients 15
Steps:
- In a food processor, grind onion, garlic, ginger, green chili to a coarse paste.
- Heat oil in deep pan or pressure cooker. Add onion mixture and cook stirring often until mixture is medium brown, 5-8 minutes.
- Add all spices and saute for 30 seconds. Add grated tomatoes with salt and cook until oil separates (5-8 minutes). Reduce heat to low. Add **yogurt in small batches and stir quickly after each addition to mix in so that it not curdles. Add chicken and cook in masala for 2 minutes.
- Add 1 cup water, bring to boil. Reduce heat and simmer until chicken is fully cooked (15-20 minutes). Or if using pressure cooker, add 2/3 cup water, cook under high pressure for 10 minutes. If gravy is too thick, add little more water. If gravy is too thin, boil mixture to evaporate some liquid.
- Garnish with chopped cilantro and serve with naan bread. Enjoy!
12 YOGURT CURRY RECIPES FOR A WARM + ENERGIZING DINNER ...
Curry: the love child of spices + yogurt.
Provided by Maggie McCracken
Number Of Ingredients 1
Steps:
More about "curry yogurt recipes"
YOGURT CHICKEN CURRY RECIPE | ALLRECIPES
From allrecipes.com
Reviews 3.1
Total Time 25 minutes
Category Meat and Poultry, Chicken, Breast
Calories 165.7 calories per serving
- When water is almost reduced, season chicken with salt and pepper to taste. In a small bowl, combine yogurt and curry powder and mix together. Stir this mixture into saucepan until all chicken pieces are coated, then simmer for another 5 minutes to heat through and marinate.
CHICKEN CURRY WITH YOGURT RECIPE | EATINGWELL
From eatingwell.com
Reviews 3.5
Total Time 35 minutes
Category Healthy Curry Chicken Recipes
Calories 314.6 calories per serving
- Gradually stir yogurt into cornstarch until dissolved. Stir mixture into the pan. Simmer gently, stirring constantly, until the sauce thickens. Do not boil. Season with salt and pepper.
CHICKEN AND YOGHURT CURRY RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 363.9 per serving
- Serve with rice, and accompaniments.
YOGURT CHICKEN CURRY RECIPE | ALLRECIPES
From allrecipes.com
Reviews 3.1
Total Time 25 minutes
Category Meat and Poultry, Chicken, Breast
Calories 165.7 calories per serving
- When water is almost reduced, season chicken with salt and pepper to taste. In a small bowl, combine yogurt and curry powder and mix together. Stir this mixture into saucepan until all chicken pieces are coated, then simmer for another 5 minutes to heat through and marinate.
CHICKEN CURRY WITH YOGURT RECIPE | EATINGWELL
From eatingwell.com
Reviews 3.5
Total Time 35 minutes
Category Healthy Curry Chicken Recipes
Calories 314.6 calories per serving
- Gradually stir yogurt into cornstarch until dissolved. Stir mixture into the pan. Simmer gently, stirring constantly, until the sauce thickens. Do not boil. Season with salt and pepper.
IRRESISTIBLE CHICKEN CURRY - EASY RECIPES FOR HOME COOKS
From inspiredtaste.net
Reviews 5.0
Total Time 1 hours 5 minutes
Cuisine Indian, Indian-American
Calories 330 per serving
- Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
INDIAN CHICKEN CURRY (MURGH KARI) RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category World Cuisine, Asian, Indian, Main Dishes, Curry
Cuisine Asian, Indian, Main Dishes, Curry
Calories 427.4 calories per serving
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
CURRY-YOGURT CHICKEN WINGS RECIPE - NYT COOKING
Reviews 5
Total Time 45 minutes
Cuisine barbecue
Calories 296 per serving
- When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.
EASY CHICKEN CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Calories 354 calories per serving
- Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
BEST POTATO CURRY WITH TOMATOES AND YOGURT RECIPE - HOW TO ...
From 177milkstreet.com
Total Time 50 minutes
10 BEST INDIAN CURRY WITH YOGURT RECIPES | YUMMLY
CURRY-YOGURT SAUCE - RECIPE - FINECOOKING
From finecooking.com
10 BEST INDIAN VEGETABLE CURRY WITH YOGURT RECIPES | YUMMLY
From yummly.com
SOUTH INDIAN KADHI YOGURT CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOMATO-YOGURT CHICKEN CURRY RECIPE | AARTI SEQUEIRA | FOOD ...
From foodnetwork.com
INDIAN CHICKEN YOGURT CURRY - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
INDIAN CURRY YOGURT MARINADE RECIPE — THE MOM 100
From themom100.com
HOW TO ADD YOGURT TO CURRY WITHOUT CURDLING - YOGURT NERD
From yogurtnerd.com
CURRY CHICKEN MARINADE (SUPER FLAVORFUL YOGURT MARINADE ...
From bakeitwithlove.com
CHICKEN CURRY IN A HURRY RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com