Thursday, 10 July 2014

Chicken in creamy yogurt sauce

Inspiration for this dish is from 'David Rocco's Dolce India' TV show. This is the most easiest chicken preparation I have cooked so far. It just takes only few ingredients to make this gravy. This gravy is creamy, rich and tastes delicious. 



For Marinating the Chicken:

  • 500 Grams Chicken pieces ( I used skinless chicken pieces with bone)
  • 1/2 Teaspoon Red Chilli Powder
  • 1/4 Teaspoon Turmeric powder
  • Salt to taste
  • 1/2 Teaspoon Fresh lemon Juice

For the Gravy

  • 10 Shallots - peeled, washed and chopped finely
  • 2 Tablespoon Vegetable Oil
  • 1 Tablespoon Fresh Ginger julienne
  • 1 Teaspoon Red Chilli Flakes
  • 1 Tablespoon Coriander Powder
  • 1/2 Teaspoon Garam Masala
  • 1 Cup Thick plain Yogurt / Curd / Sour cream
  • 1 Sprig of fresh thyme ( I did not have fresh thyme, I used fresh mint leave instead. But fresh thyme adds nice flavour to this gravy)
  • salt to taste
  • 1 Tablespoon Chopped cilantro leaves for garnish


1. Marinate chicken along with the list of ingredients listed under 'For Marinating the chicken' for at least an hour
2. In a pan, heat oil. When the oil is hot, add ginger juliennes , thyme / mint leaves and shallots and fry on medium flame until the shallots are translucent



3. Add red chilli flakes and fry for few seconds.




4. Now add the chicken pieces along with the marinated masala

5. Increase the flame to high and fry the chicken nicely for 2 to 3 minutes , stirring intermittently

6. Add coriander powder and give it a good stir                    

7. Now add 1 cup water and salt and let the chicken cook


8. When the chicken is half way cooked through, add yogurt and combine everything



9. Reduce the flame to low and cook until the chicken is done

10. Switch off the flame and garnish with chopped cilantro leaves

11. Serve hot with naan or roti / pulao


  1. hey just wanted to knw that did u add mint leaves with the ginger...its nt mentioned in the step but saw on the just wanted to confirm....thanks:-)

    1. Hi Navneet Basra : yes I did add mint leaves along with shallots and ginger. Thanks for pointing that out. My bad... I will update the recipe now :)