A beautifully plated dish of Royal Chicken Cooked in Yoghurt, featuring tender, golden-brown chicken pieces simmered in a rich, spiced yoghurt sauce. The dish has a creamy texture with hints of cumin, coriander, and cardamom. Garnished with slivered almonds and fresh coriander, it is served in a rustic ceramic bowl. Accompanied by a side of fragrant basmati rice and naan bread, the bowl rests on a wooden table, with soft, warm lighting enhancing the inviting and regal presentation.

Royal Chicken Cooked in Yoghurt

An elegant dish that may be served to the family or at a grand party. Rice is the ideal accompaniment.
Portions:4
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Ingrediënten

  • 250 ml natural yoghurt
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon chilli powder or to taste
  • 4 tablespoons finely chopped green coriander
  • 1.5 kg chicken cut into serving portions
  • 4 tablespoons vegetable oil
  • 8 cardamom pods
  • 6 cloves
  • 5 cm cinnamon stick
  • 3 bay leaves
  • tablespoons blanched slivered almonds
  • tablespoons sultanas

Instructies

  • Put the natural yoghurt into a bowl and beat it lightly until it is smooth and creamy. Add half the salt, some black pepper, the ground cumin, ground coriander, chilli powder and green coriander. Mix and set aside.
  • Salt and pepper the chicken pieces on both sides using the remaining ½ teaspoon salt. Put the oil in a wide, preferably non-stick pan and set over medium–high heat. When hot, put in the cardamom pods, cloves, cinnamon stick and bay leaves. Stir once and add some of the chicken pieces – only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces in this way and remove to the bowl.
  • Put the almonds and sultanas into the same hot oil. Stir quickly. The almonds should turn golden and the sultanas should plump up – which will happen very fast. Now return the chicken and its accumulated juices to the pan. Add the seasoned natural yoghurt. Stir to mix and bring to a simmer. Cover, turn the heat to low and simmer gently for 20 minutes, stirring once or twice during this period. Remove the cover, turn the heat up a bit and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.
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Recipe Category Chicken / Main Dish / Poultry
Country India
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