Yogurt Chicken Curry from Chetna’s 30-Minute Indian

By Erin Brown
Related Categories: Cookbook Confidential

“I have shared other yogurt chicken recipes in my previous books, but this is the easiest version and one of the most delicious ways to cook chicken – and it’s my kids favourite. I have to admit that I usually make this with chicken on the bone, as the bones add flavour to the curry. But it does take a bit more time to cook and I know many people prefer boneless chicken. This is a fool proof curry that works every single time, and you can enjoy it with any flatbreads or rice.” Chetna Makan, author of Chetna’s 30-Minute Indian

200ml (7fl oz) natural yogurt

1 teaspoon salt

1 teaspoon garam masala

½ teaspoon ground turmeric

½ teaspoon chilli powder

2 garlic cloves, grated

600g (1lb 5oz) boneless, skinless chicken thighs, cut into 3cm (1¼ inch) pieces

2 tablespoons sunflower oil

1 teaspoon cumin seeds

2 tomatoes, thinly sliced

20g (¾oz) fresh coriander leaves, finely chopped

Mix the yogurt, salt, spices and garlic together in a bowl. Add the chicken pieces and turn until well coated in the marinade. Let the chicken marinate while you prepare the curry base.

Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the tomatoes and cook over a medium heat for 5 minutes until they start to soften.

Add the marinated chicken with any excess marinade and mix well, then bring to the boil. Cover and cook over a medium to low heat for 15 minutes or until the chicken is cooked through.

Sprinkle with the coriander and serve.