Chicken with Yogurt and Indian Spices

This delightful recipe offers a sweet, saucy, and warming dish that will surely tantalize your taste buds. Perfectly complemented by Rice Pilaf or basmati rice, this flavorful chicken preparation can quickly become a favorite in your household. For an added burst of taste, consider using freshly toasted and ground cumin, coriander, cardamom, and cinnamon, you can savor this savory creation in no time!

MAKES: 4 servings

TIME: About 45 minutes

INGREDIENTS:

• 1/4 cup peanut or neutral oil, like grapeseed or corn
• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
• 1 large or 2 medium onions, sliced
• Salt and freshly ground black pepper
• 1 tablespoon chopped garlic
• 1 tablespoon chopped or grated fresh ginger or 1 teaspoon ground ginger
• 1/2 teaspoon cayenne, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 cups yogurt
• Chopped fresh cilantro leaves for garnish

INSTRUCTIONS:

1. Put the oil in a deep skillet with a lid or a Dutch oven over medium-high heat.
2. When hot, add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary. This process will take 10 to 15 minutes. (You can skip this step if you like; heat a tablespoon of oil and go directly to cooking the onions.)
3. Once the chicken is nicely browned, remove it from the skillet and turn the heat down to medium.
4. Pour or spoon off all but a tablespoon of the oil. Stir in the onions, along with some salt and pepper. Cook, stirring, until the onions soften, about 5 minutes.
5. Add the garlic, ginger, and spices, along with 1/2 teaspoon freshly ground black pepper. Cook with the onions, stirring, until very aromatic, 2 or 3 minutes.
6. Stir in the yogurt, then return the chicken pieces to the pan.
7. Cover and cook over medium-low heat so that the mixture doesn’t boil, turning the pieces every 5 minutes or so, until the chicken is cooked through, which should take 10 to 20 minutes (longer if you skipped the browning step); it’s okay if the mixture curdles a bit.
8. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 155–165°F.
9. Taste and adjust the seasoning, garnish with cilantro, and serve.

TIPS:

• For the best results, marinate the chicken in the yogurt and spice mixture for at least 2-4 hours, or ideally overnight. This allows the flavors to penetrate the meat and makes it more tender.
• Greek yogurt or hung curd works best for the marinade because they have a creamy consistency and won’t make the marinade too runny.
• Common Indian spices for this dish include cumin, coriander, turmeric, garam masala, red chili powder, and paprika. Adjust the spice levels to your preference for heat.
• Along with the spices, incorporate some acidic components like lemon juice or vinegar to balance the richness of the yogurt and add a tangy flavor.
• This classic Indian paste is a combination of fresh ginger and garlic crushed into a paste. It adds a robust and aromatic flavor to the marinade.
• Don’t forget to add some salt to the marinade. It enhances the overall taste and helps the flavors meld together.
• Make sure the chicken is well-coated with the marinade mixture. Massaging the marinade into the chicken helps the flavors penetrate better.

Enjoy this scrumptious and aromatic chicken dish with its rich yogurt-based sauce that perfectly balances the spice. Whether you’re serving it for a family dinner or a gathering of friends, this flavorful creation is sure to impress and satisfy everyone’s taste buds!