Yogurt Chicken Masala recipe

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Ingredients

6 chicken thighs
1 (8 ounce) container plain yogurt
1 small red onion, chopped
1 (2 inch) piece ginger, minced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground turmeric
1 tablespoon vegetable oil
2 fresh curry leaves, or more to taste
1 teaspoon cumin seeds
1 teaspoon salt

Nutrition Info

246.3 calories
carbohydrate: 5.4 g
cholesterol: 73.3 mg
fat: 15 g
fiber: 0.7 g
protein: 21.6 g
saturatedFat: 4.1 g
servingSize: -
sodium: 488.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove any skin and visible fat from chicken thighs. Drain on a paper towel-lined plate.

  2. Place chicken thighs into a bowl, pour yogurt over chicken. Add onion, ginger, garlic, chili powder, and turmeric. Rub marinade well into the meat. Cover and refrigerate 8 hours to overnight.

  3. Heat vegetable oil over medium heat in a wok. Add curry leaves and cumin seeds to flavor the oil, cook until seeds pop, 15 to 30 seconds. Add chicken and marinade to the wok and bring to a boil. Reduce heat and let simmer until chicken thighs are no longer pink in the centers, about 30 minutes. Season with salt.

Recipe Yield

6 chicken thighs

Recipe Note

This recipe for yogurt chicken masala was passed down to me by my grandmother. It is delicious and easy to cook. Serve with rice.

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