Best Indian Chicken In Tomato Yogurt Sauce Recipes

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TOMATO-YOGURT CHICKEN CURRY



Tomato-Yogurt Chicken Curry image

Provided by Aarti Sequeira

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons peanut or canola oil
1 teaspoon cumin seeds
1 medium red onion, finely chopped
2 bay leaves
One 14.5-ounce can whole plum tomatoes
5 cloves garlic
1 1/2-inch piece ginger, peeled and roughly chopped
4 dried arbol chiles, stems removed
1/4 teaspoon turmeric
1/2 teaspoon paprika
2 pounds skinless, boneless chicken thighs, fat trimmed, halved
2 medium red-skinned potatoes, cut into 1-inch cubes
1 teaspoon honey
Kosher salt
2 tablespoons plain whole-milk yogurt, preferably Greek style
Generous pinch of Garam Masala, recipe follows
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping
1/4 cup green cardamom pods
4 black cardamom pods
3 large cinnamon sticks, preferably Ceylon, broken into pieces
2 tablespoons whole cloves

Steps:

  • Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
  • Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
  • Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
  • Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
  • Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
  • Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
  • Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
  • Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.

INDIAN CHICKEN WITH YOGURT SAUCE



Indian Chicken With Yogurt Sauce image

I ran across this dish in my Stonyfield Farm Cookbook - it has such an interesting combination of ingredients that I thought I would post it. It says that the recipe is highly rated by everyone who tries it. It also adds that the "hotness" of the dish can be adjusted by the type of chili pepper you use.

Provided by DailyInspiration

Categories     Curries

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 large onions, sliced in rings
4 carrots, sliced in rounds
2 tablespoons butter
2 garlic cloves, crushed
1 tablespoon curry powder
3 tablespoons soy sauce
1 tablespoon honey
1/2 cup orange juice
1/2 cup water
1 fresh green chili pepper, seeded and chopped
1/4 cup raisins (optional)
1 cup plain yogurt
6 chicken thighs
cooked rice

Steps:

  • Preheat oven to 350 degrees. Saute the onions and carrots in butter for 2 minutes. Add the garlic and curry powder and cook for 5 minutes more. Add the soy sauce, honey, orange juice, water, chili and optional raisins and simmer 10 minutes. Remove from heat and stir the yogurt into the sauce.
  • Place the chicken thighs in an ungreased 2 1/2 - 3 quart casserole dish. Pour the sauce over the chicken, cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more or until tender. Serve over rice.

Nutrition Facts : Calories 490.6, Fat 29.8, SaturatedFat 11, Cholesterol 141.7, Sodium 988.5, Carbohydrate 26.5, Fiber 3.9, Sugar 16.7, Protein 30.1

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