The Quintessential Indian Yoghurt Chicken Recipe For Foolproof Dinners

The Quintessential Yoghurt Chicken Recipe For Foolproof Dinners

Recipe meat Indian dinner cooking Category:Meats

This Indian yoghurt chicken recipe cooked in a creamy yoghurt and methi-flavoured (fenugreek) gravy is a winner every single time. Easy to plate and pairing well with rice as well as parathas, this is our go-to move for every impromptu dinner party.

Yoghurt Chicken
Serves 3
Print
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
716 calories
71 g
225 g
25 g
65 g
6 g
566 g
294 g
5 g
0 g
13 g
Nutrition Facts
Serving Size
566g
Servings
3
Amount Per Serving
Calories 716
Calories from Fat 224
% Daily Value *
Total Fat 25g
39%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 225mg
75%
Sodium 294mg
12%
Total Carbohydrates 71g
24%
Dietary Fiber 27g
109%
Sugars 5g
Protein 65g
Vitamin A
27%
Vitamin C
231%
Calcium
23%
Iron
205%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon oil
  2. 300 grams fenugreek leaves
  3. ½ teaspoon cumin seeds
  4. 1 onion, chopped
  5. 3-4 green chillies
  6. 2 teaspoons ginger-garlic paste
  7. 1 teaspoon red chilli powder
  8. ½ teaspoon turmeric powder (optional)
  9. ½ teaspoon cumin powder
  10. 1 teaspoon coriander powder
  11. 500 grams boneless chicken thighs, cut into pieces
  12. 1 tomato, chopped
  13. 1 teaspoon garam masala powder
  14. Salt to taste
  15. 3 tablespoons yoghurt
  16. 2 cups water
Instructions
  1. Heat half a tablespoon of oil in a pan and add fenugreek leaves. They should begin to shrink as you cook. Once done, transfer to a bowl and set aside.
  2. In a separate pan, heat the remaining oil and add the cumin seeds. After about a minute, add the chopped onions. Once golden brown, add the green chillies along with the ginger-garlic paste and stir for about two minutes. Stir in the red chilli, turmeric, cumin and coriander powders.
  3. Mix in the chicken pieces and the chopped tomatoes, cover for about 15 minutes and stir every couple of minutes. Now add the cooked fenugreek leaves, garam masala powder, salt and yoghurt, mix well, and then pour in the water.
  4. Cover and cook for another 20 minutes on low heat. Serve with rice or freshly made roti!
beta
calories
716
fat
25g
protein
65g
carbs
71g
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Photos Courtesy Of: Madishetty Manasa

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