Best 10 Yogurt Chicken Curry Recipes

GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE

Steps:

• Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
• Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
• Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
• Do Ahead
• Chicken can marinate up to 1 day before cooking. Keep chilled.

TOMATO-YOGURT CHICKEN CURRY

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.

CURRY-AND-YOGURT BRAISED CHICKEN THIGHS

Steps:

• In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.
• Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
• Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.

YOGURT CHICKEN CURRY

Steps:

• Place chicken and water in a medium saucepan and simmer over medium low heat for about 15 minutes, until chicken is cooked through and no longer pink inside.
• When water is almost reduced, season chicken with salt and pepper to taste. In a small bowl, combine yogurt and curry powder and mix together. Stir this mixture into saucepan until all chicken pieces are coated, then simmer for another 5 minutes to heat through and marinate.

CAST IRON SKILLET CURRY FRIED CHICKEN WITH CURRY AND MANGO-YOGURT SAUCE AND RED CHILE ASPARAGUS

Steps:

• Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
• Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.
• Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.
• Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.
• Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.
• Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
• Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.
• Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.

CHICKEN IN YOGURT AND ALMOND CURRY

Steps:

• Place chicken in a bowl and coat well with ginger and garlic.
• Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
• Add chili, garam masala and coriander.
• Cook for 2 more minutes turning once.
• Add yogurt, cardamom, cloves and salt.
• Cook 5 minutes.
• Turn once the chicken and cook covered 20 more minutes.
• Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
• Place chicken with sauce on serving dishes and top with garam masala and almonds.
• Serve with rice or naans and vegetables of course!
• Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.

CURRY AND YOGURT BRAISED CHICKEN

Steps:

• directions 1. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Add the chicken to the skillet and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate. 2. Add the ginger, garlic, chile and bell pepper to the skillet and cook over high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper. 3. Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the juices are slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve.

CHICKEN IN CARDAMOM-YOGURT SAUCE WITH RED BELL PEPPER AND SHALLOT CURRY

Steps:

• For chicken: Preheat overn to 375F. Whisk first 13 ingredients in 2qt baking dish. Add chicken. Stir to coat. Bake until cooked through, about 40mins. For Curry: Heat veg oil in heavy large skilled over med-hi heat. Add cumin ses and cook til aromatic. Add shallots and light parts of green onions. cook til golden brown, about 6mins. Add tomatoes, jalapenos, turmeric, paprika and mustard seeds to skillet. Simmer unti oil begins to separate, about 10mins. Add bell peppers and reduce heat to med-low. Cover and cook til peppers are soft, stirring frequently, about 10mins. Season w/salt and pepper. Stir in dark green parts of green onions. Top chicken with sauce over rice.

BAKED YOGURT-MINT CHICKEN CURRY

Steps:

• 1. Prepare the ginger-garlic paste. Then, in a small bowl, mix together the dried mint and fenugreek leaves, garam masala, and salt. Place the chicken in a large non-reactive bowl. Add 2 tablespoons ginger-garlic paste, half the spice mixture, and 1 cup yogurt. Mix well, making sure all the chicken pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.2. Heat the oil in an ovenproof saucepan over medium heat and cook the onion, stirring, until well-browned, about 10 minutes. Add the green chili peppers, the remaining ginger-garlic paste and the remaining spice mixture. Stir 1 minute, then add the remaining 1 cup yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until it comes to a vigorous boil.3. Preheat the oven to 350°F. Mix in the chicken, plus the marinade, and cook, stirring, about 5 minutes. Remove from the heat and cover, first with aluminum foil and then with the pan cover, to seal the pan.4. Place the pan on the center rack of the oven and bake about 50 minutes, or until the chicken is tender and the sauce smooth. Lightly swirl in the ground cardamom seeds and mint leaves, with parts of them visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YOGURT CHICKEN CURRY WITH CARAMELIZED ONIONS

Steps:

• 1. Heat the oil in a large saucepan over medium-high heat and cook the cardamom pods and cinnamon until fragrant, about 1 minute. Add the onions and cook, stirring, until golden, about 5 minutes. Reduce the heat to medium-low, sprinkle the sugar on the onions, and continue to cook, stirring, until well browned, about 10 minutes.2. Add the chicken, ginger, garlic, green chili peppers, coriander, cloves, black pepper, and salt, and stir over high heat until the chicken firms up, about 4 minutes.3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Keep stirring until it comes to a boil. Reduce the heat to medium, cover the pan, and cook, turning the pieces a few times, until the chicken is tender and the sauce is thick, about 25 minutes. (If the chicken becomes tender and the sauce seems thin, uncover the pan and cook over high heat until the sauce thickens.) Transfer to a serving platter, garnish with garam masala and scallions, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.