Yogurt chicken. A lipsmackingly delicious spicy Flavorful dry chicken curry without much spices. A spicy kick from green chilli and black pepper and flavoured with roasted cumin powder. That’s it. You don’t need onion garlic or any other spices and oil to make this tangy spicy chicken. Interesting isn’t it?
Serve this dry chicken as a starter or a side dish with pulao, fried rice, biryani or any bread. If you are on a restricted diet or don’t like to use much spices then its perfect for you.
Got this recipe recently from my loving sister Anju Arora. Anju makes this mouthwatering chicken curry frequently. And now it’s my favourite recipe to make in a jiffy. Thanks a lot Anju for this wonderful recipe.
I have used homemade thick curd or yogurt to make this curry. Don’t use watery curd or yogurt. If you don’t have thick curd then strain the curd with a strainer to get thick curd. Watery yogurt will curdle after adding in the chicken. You can use green chilli and black pepper powder according to your spice tolerance. I like my curry chatpata or spicy. Best part is you need only 1 teaspoon butter to make half kg chicken. You can use olive oil instead of butter if you want. I have used leg pieces but you can also use curry cut chicken.
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Chicken – 1/2 kg
Butter – 1 teaspoon
Yogurt or curd – 1 cup
Green chilli – 2-3 or to taste
Roasted cumin or bhuna jeera – 2 teaspoon
Black pepper powder – 1/2 teaspoon or to taste
1. Wash the chicken well, drain the water and keep aside. I have used 5 leg pieces but you can also use curry cut chicken.
2. Heat butter in a pan or wok. I used Amul salted butter. Add chicken pieces and salt. Fry on high heat for 5 minutes. Stir in between.
2. After 5 minutes reduce the heat. Cover and cook on simmer for 10 minutes. Chicken will release water so you don’t need to add water.
3. Blend thick curd with green chilli and 1 teaspoon roasted cumin powder. Use your mixer grinder to blend the curd or yogurt. Remember don’t use watery curd. If you don’t have thick curd then strain the curd with a strainer to get thick yogurt or curd.
4. After 10 minutes remove the cover and add the blended curd and green chilli. If you want your chicken more spicy or hot use slit green chilli. Mix well. Adding whole green chilli with curd is optional, you can skip this step if you don’t like your chicken hot.
5. Increase the flame and cook on high heat for 5 minutes. Curd will curdle if unattended so don’t forget to keep stirring.
6. Again reduce the flame and cover. Cook on simmer for 10-15 minutes or till chicken becomes tender. Check in-between. Timing depends on the quality of chicken.
7. When chicken becomes tender remove the cover and cook on high heat. Keep stirring. When chicken is about to dried up add black pepper powder and mix well. Taste and adjust salt if required.
8. Cook till chicken completely dried up or you can see the butter leaves the sides. Add 1 teaspoon roasted cumin powder, mix and remove from heat. Your yogurt chicken is ready. Serve hot as a side dish with pulao, fried rice, biryani or any bread. Or enjoy it as a starter.
Recipe note –
1. If you want your chicken less tangy use 1/2 to 3/4 cup curd or yogurt. And if you want to make more tangy add a dash of lemon juice before serving.
2. Olive oil can be used instead of butter.
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