Best Chicken In Creamy Yoghurt Sauce Recipes

CREAMY MUSTARD YOGURT SAUCE

Creamy Mustard Yogurt Sauce image

A rich, creamy mustard sauce that goes great with chicken, sausage, vegetables, and just about anything else!

Provided by Jimmy Simian

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h5m

Yield 8

Number Of Ingredients 3

Ingredients

¼ cup spicy brown mustard
¼ cup plain Greek yogurt
½ teaspoon garlic powder

Steps:

Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

Nutrition Facts : Calories 15.5 calories, Carbohydrate 0.8 g, Cholesterol 1.4 mg, Fat 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 101.3 mg, Sugar 0.3 g

CHICKEN PAPRIKA IN YOGURT SAUCE

Chicken Paprika in Yogurt Sauce image

This from a book called Recipes For Change by Molly Siple and Lissa DeAngelis. This is a dilightful low fat entree you will enjoy! You may use sour cream instead of the yogurt if you wish(skip the part about draining).

Provided by Sharon123

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
1 (3 lb) chicken, cut into 4-8 pieces
2 onions, chopped
2 carrots, chopped
2 stalks celery, chopped
1 cup chicken stock or 1 cup water
2 tablespoons paprika
1/2 teaspoon salt
2 cups plain yogurt
2 scallions, minced
parsley (to garnish)

Steps:

In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
With tongs, remove chicken from casserole to a heated platter.
Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!

Nutrition Facts : Calories 622, Fat 39.9, SaturatedFat 12.3, Cholesterol 173, Sodium 618.9, Carbohydrate 19.4, Fiber 3.4, Sugar 11.3, Protein 45.8

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