Yoghurt Chicken Curry | Lonumedhu

Yoghurt Chicken Curry


First recipe of the year, and what’s better than a good old chicken curry recipe to kick off a brand new year.

Serves: 4


  • 1 kg curry cut chicken
  • ½ tsp. turmeric powder
  • 2 tsp. red chilli powder
  • 2 tsp. coriander powder
  • ½ tsp. cumin powder
  • 1 tsp. garam masala powder (optional)
  • 1 tsp. salt
  • 125 g plain yoghurt
  • 3 medium onions
  • 2 tbsp. oil
  • 4 cardamom pods
  • 4 cloves
  • 3 inches cinnamon
  • 1 ½ tsp. grated garlic
  • 1 ½ tsp. grated ginger
  • ½ cup water


  1. Defrost the chicken and remove the skin.
  2. Place the chicken in a large bowl, add turmeric, red chilli powder, coriander, cumin, garam masala, salt and yoghurt, mix well and then let it marinate for around half an hour at the least. If you’ll be marinating it longer, keep it covered in the fridge.
  3. Dice the onions.
  4. Heat the oil in a large pot and add the cardamom, cloves and cinnamon. Fry the mixture for around a minute.
  5. Add the onions and cook until they start becoming brown.
  6. Add the garlic and ginger, mix to combine and cook for another minute or until they soften.
  7. Add the marinated chicken and let the chicken cook on medium heat until the chicken pieces lose their raw pinkish colour. You’ll have to flip and turn the pieces now and then for even cooking. For us this took around 10 minutes.
  8. Add the water, mix to combine and then bring the mixture to a boil.
  9. Then lower the heat and let the mixture simmer for another 15 minutes. Before calling it done, check whether the chicken is cooked through. You can also taste the curry and add more salt if you want to. We added 1/3 tsp. at this stage.



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