Olive Magazine
A plate of yogurt chicken with salad on the side

Yogurt-braised chicken

Published: February 24, 2021 at 4:55 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

The lightly spiced yogurt curry sauce in this recipe keeps the chicken moist and flavoursome during cooking. Perfect served with brown basmati rice

  • Gluten free
Nutrition:
NutrientUnit
kcal470
fat30g
saturates15.7g
carbs14g
sugars10.6g
fibre3.3g
protein34.3g
salt0.4g
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Try this recipe for yogurt-braised chicken then check out our healthy chicken pilaf, chicken risotto and chicken supreme, plus discover more chicken thigh recipes.

Recipe author Nicola Graimes says: "I prefer to use chicken thighs on the bone in this dish, as they add another layer of nutrients to the sauce, including some omega-3 and omega-6 fatty acids, collagen, calcium, iron, zinc and magnesium."

Ingredients

  • 1½ tbsp butter or ghee
  • 1 large onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 4cm piece ginger, peeled and cut into matchsticks
  • 1 tbsp coriander seeds, crushed
  • 2 tsp cumin seeds
  • 2 tsp ground turmeric
  • 1 tbsp garam masala
  • 600g greek yogurt
  • 8 skinless whole chicken thighs
  • 125g baby spinach leaves
  • a squeeze lemon juice
  • 1 red jalapeño chilli, thinly sliced
  • a handful coriander leaves

Method

  • STEP 1

    Heat a large casserole over a medium heat. Add the butter or ghee and, when melted, stir in the onion. Cover with a lid and cook, stirring occasionally, for 6 minutes until softened. Reduce the heat slightly, add the garlic, ginger and spices, and cook for a further minute.

  • STEP 2

    Stir in the yogurt and 100ml of water, then add the chicken thighs. Spoon the sauce over the chicken and, when it just starts to bubble, reduce the heat to low, cover, and simmer for 1 hour until the chicken is cooked through. Remove the chicken to a warm plate and cover to keep warm.

  • STEP 3

    Add the spinach and lemon juice to the pan and cook, turning the spinach with a pair of tongs for 3 minutes until wilted. Season to taste. Spoon the sauce onto plates, top with the chicken and any resting juices, and finish with the chilli and some coriander leaves.

Recipes extracted from The Right Fat by Nicola Graimes (£9.99, Pavilion Books). These recipes were supplied by the publisher and not retested by us.


*This recipe is gluten-free according to industry standards


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