Yogurt Chicken

Yogurt Chicken is one of my very good friends recipe and she calls it cream chicken (minus cream) :). She basically substitutes cream with hung curd, which gives it a nice rich white texture.

Yogurt Chicken

Yogurt Chicken

Serves: 4
Preparation: 30 mins
Cooking: 45 mins

Ingredients:

1 kg chicken thigh fillets
3 medium onion
1 inch ginger
3 cloves garlic
4 green chillies
2 tbsp oil
2 cup hung curd
1/2 cup water
Salt to taste
1 tsp garam masala
1 tbsp kasoori methi
1 tsp white pepper
2 tbsp cream (optional)
Chopped coriander to garnish.

Direction:

1. Wash, clean and cut chicken thigh fillets.
2. Grind onion, ginger, garlic and green chillies in a blender with little water. The mixture should have a nice green color. 
3. If using natural yogurt, then tie it tightly in a muslin or cheese cloth for 20 mins.
4. Heat oil in a sauce pan.
5. Add onion mixture and cook until it starts changing color. (Dark shade will effect the final look of the dish)
6. Add chicken pieces, salt and white pepper and stir to coat the chicken with onion mixture.
7. Keep stirring and let it cook for 5 mins on medium heat.
8. Add hung curd, garam masala and kasoori methi and stir it well.
9. Cover the sauce pan and let it cook on low heat for 15 mins.
10. Chicken thigh fillets usually take some time to cook so after 15 mins keep checking if the meat has cooked or not.
11. The gravy will be quite thick by now will start leaving oil. Add 1/2 cup water and 2tbsp cream and let it cook uncovered on high for approximately 5 mins or until it has reached your desired consistency.
12. Garnish with chopped corriander and serve hot.