Indian Chicken



This is a very tasty dish, despite the fact that I’m not too crazy about how the yogurt looks in it. I always seem to have this problem when I cook with yogurt – maybe someone can tell me what I’m doing wrong. The yogurt always leaves a sort of weird looking texture (kind of grainy and coarse.)


1 lb. boneless chicken breasts, cubed

3/4 c plain yogurt

2 T. tomato paste

2 T. minced ginger

1 t. turmeric

1 t. cayenne pepper

1 t. garam masala

1 t. smoked paprika

1 clove minced garlic


Mix together all the ingredients (except the chicken) in a bowl. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours.

Heat the oven to 450 degrees.

Place the chicken and sauceĀ in a casserole dish, spreading it out as much as possible. Bake, uncovered, for about 30 minutes.

Serve with rice if desired.


2 responses »

  1. Try adding a stabilizer with the yogurt such as flour or corn starch. It is curdling due to the high heat. The stabilizer will minimize this. Also, reduce the “thermal shock” to the yogurt by allowing it to get to room temperature before adding to the dish. Take the pan off the heat before adding the yogurt. Stir it in and then gradually heat it back up. Hope this helps! This looks like a great dish!

    Liked by 1 person

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