Creamy Yogurt Chicken by Jeny John

Chicken in Spicy Yogurt Cream Sauce

Chicken is one food item that we have almost every weekend in our home. Since my husband returns after being away for the workweek and my kids love chicken, I always try making something different and special. There are so many varieties that I have tested and tried and this is one of our favorites. I just gathered the ingredients that were available on my shelf and combined it. I learned this technique from watching my mom. She cooks by following her instincts, and always made great dishes. Fortunately, it turned out great and my kids wanted more!  This recipe is simple and easy and worth the time that you put into it.

Creamy Yogurt Chicken by Jeny John via Yummly

Creamy Yogurt Chicken


    For the Marinade:
  • 1/2 cup plain, thick yogurt
  • 3 Tbsp tomato paste
  • 1 Tbsp cilantro (coriander leaves), finely chopped.
  • salt
  • pepper
  • For the curry:
  • 1lb (500g) boneless, skinless chicken
  • 1 cup onions, finely chopped
  • 2 tsp ginger, finely chopped
  • 4 or 5 cloves garlic, finely chopped
  • 3 or 4 dry red chilies
  • 1 cup of fresh cream
  • 1/2 Tbsp chili powder
  • 1 1/2 Tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 Tbsp ground pepper
  • 1 tsp allspice
  • cilantro (coriander leaves) for garnish
  • fresh mint for garnish
  • oil
  • salt


  • Clean the chicken thoroughly and marinate it in the yogurt-tomato marinade. Keep it aside, in the fridge, for at least half an hour.
  • Cook the chicken in pressure cooker for about 2-3 whistles. (Indian pressure cookers release steam at intervals, known as "whistles." It is recommended that you check the instructions for your own pressure cooker to determine how long you should cook this dish for).
  • Meanwhile, heat a pan over the stove and add a touch of oil. When oil gets hot, add in the onions, ginger, red chilies, and garlic, and saute well till the onions get translucent. To this add the dry spices and mix well. Add salt and mix.
  • To this add the cooked chicken and the stock and mix everything together. When the stock reduces, add in the fresh cream and give a good mix. Turn off heat and garnish with coriander and mint leaves. Serve with hot rice or roti.
 Chicken in Spicy Yogurt Cream Sauce Recipes

Creamy Yogurt Chicken, created by Jeny John


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