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Indian chicken curry with almonds and pistachios recipe

Indian chicken curry with almonds and pistachios recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

An aromatic but mild Indian chicken curry with a creamy sauce. Best served over rice.


London, England, UK

2 people made this

IngredientsServes: 4

  • 250g plain yoghurt
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 chicken breast fillets, cut into 2cm cubes
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 125ml chicken stock
  • 100g ground almonds
  • 75g ground pistachios
  • salt and pepper, to taste
  • chopped fresh coriander, to garnish

MethodPrep:20min ›Cook:40min ›Extra time:1day setting › Ready in:1day1hr

  1. Line a sieve with muslin or cheesecloth and let yoghurt strain overnight in the fridge. Discard liquid and use thicker yoghurt for this recipe.
  2. Heat oil in a deep-sided pan over medium heat; add onion fry onion until golden and softened. Add chicken, garlic and ginger. Cook for 5 minutes, stirring often.
  3. Add cardamom, coriander, cumin, cinnamon, cloves, black pepper and chicken stock to the pan. Stir well, cover and simmer over low heat for 30 minutes.
  4. In a small bowl mix strained yogurt with ground almonds and pistachios until well combined; add to the chicken. Stir, cover and continue cooking for 10 minutes.
  5. Season with salt and pepper to taste, garnish with fresh coriander and serve.

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Reviews & ratingsAverage global rating:(1)


Recipe Summary

  • 1 cup chopped pistachios
  • ½ cup bread crumbs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • salt and pepper to taste
  • 2 large skinless, boneless chicken breast halves, cut into 1-inch strips

Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.

Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.

Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.


Kashmiri Chicken (Murgh) Recipe

Author: Priti Category: Side Dish Cuisine: Kashmiri
Prep Time: 10 Mins Cook Time: 40 Mins Total Time: 50 Mins
Serves: 4 to 5

AIP Chicken Kofta Curry

Chicken Kofta Curry is a traditional Indian dish that is decadent and rich. Kofta in ‘Persian’ means to grind and so ground meat turned into meatballs are what are called Koftas. There are lots of other things added to the meat – aromatic spices, herbs as well as nuts like crushed pistachios or almonds.

Koftas can be made from any meat – lamb, beef or chicken however the preparation will vary a little depending upon the meat used. Koftas can be made with vegetables too.

The curry base is also extremely flavorful and decadent. Usually, there are some dairy and / nuts in the curry as well. Today I wanted to share the recipe of Chicken Kofta Curry, which is my AIP version of this traditional favorite. This curry is so flavorful and goes fabulously well with cassava roti/tortillas or with just cauliflower rice!


Almond and Pistachio Kulfi | Popsicle | EASY, NO COOK, EGGLESS

You can use disposable plastic cups to make popsicles if you don’t have kulfi or popsicle molds.

Pour the mixture into the mold and then cover with a small square piece of aluminum foil. Make a small dent and insert the posicle stick. (Image reference below).

Place it in the freezer to set.

Blanching almonds and pistachios can take an additional 10 minutes if you plan to do it at home.

Kulfi is popular street food in India. The street vendor often stores the kulfi in earthen pots.

Most of the Indian desserts are prepared by simmering milk on low heat till the milk reduces in volume and becomes thick. It’s a long process and can be often time-consuming.

These days with heavy cream, condensed milk, evaporated milk and similar products in the market, it’s so much easier to make these Indian desserts at home with ease.

How to blanch almonds

To blanch almonds or pistachios at home: (You can use store brought slivered almonds if you don’t want to go to the process of blanching the nuts)

  • Bring a pot of water to boil.
  • Add unsalted whole almonds with the skin. Let it simmer for a minute but not longer than that.
  • Drain the almonds in a colander and rinse with cold water. You will see that the skin has slightly loosened.
  • Pat dry with a paper towel.
  • Hold one side of the almond and give it a gentle squeeze. You have blanched almonds.

How to make kulfi at home: Step by step recipe with images

Step1: Add the blanched almonds + pistachios into a jar of a mixer or food processor.

Step2: Add half 1/2 cup of milk little at a time and grind it to a smooth paste.

Step3: Transfer to a bowl and add milk + condensed milk + heavy cream + powdered cardamom + saffron.

Step5: Transfer to kulfi molds. Cover with the lid or small pieces of aluminum foil. Refrigerate for 3 to 4 hours or until kulfi is set.

Step6: (Optional) You can sprinkle powdered pistachios of the top, cover the mold or plastic cups with small pieces of aluminum foil and make a dent to insert the popsicle sticks.


Vegetarian

Cabbage Thoran (Kerala-Style Stir-Fried Cabbage)

Thoran is a South Indian dish of vegetables flavored with grated coconut, turmeric, black mustard seeds, shallots, green chiles, and curry leaves. Any sort of vegetables can be used for thoran—in this classic version, we opt for green cabbage. Despite the array of strong spices, using them in small amounts ensures that the delicate cabbage won't be overpowered.

Indian-Style Stir-Fried Spiced Carrots

This simple carrot stir-fry is flavored with curry leaves, mustard seeds, turmeric, red chili powder, and green chiles. As with the cabbage thoran above, the spices are used sparingly so that the carrots' earthiness can shine.

Capsicum Besan Sabji (Bell Pepper and Chickpea Flour Stir-Fry)

"Capsicum" may sound like an order of monks, but it's just another name for the mild green bell pepper. This stir-fry pairs the crisp texture of the peppers with the softness of chickpea flour, all of it seasoned simply with red chile, coriander, cumin, and black mustard seeds. It just might make you see the humble vegetable in a whole new light.

Beet Foogath (Beet Coconut Stir-Fry)

This hearty salad combines beets with curry leaves, black mustard seeds, green chiles, and coconut flakes—the chiles give the stir-fry a mild bite, while the coconut adds great texture. Eat it either warm or cold, as lunch or a light dinner.

Mirchi Salan (Curried Jalapeño Peppers)

A curry that's packed with big flavors and textures: hot jalapeños, rich toasted spices, crunchy peanuts, and more. Sweet and spicy, it's an intense side that pairs well with a plate of biryani. If you can't stand the heat of the jalapeños, replace them with green bell peppers.

Apple Sabzi (Apple Cooked in Mild Spices With Coconut)

It's normal to include all sorts of vegetable sides as part of an Indian meal, but fruit sometimes makes an appearance, too. Apple sabzi features tender apple coated with chiles, coconut, and various spices. It's sweet, flavorful, and wonderful alongside a fiery curry.

Sooji Upma (Indian Semolina Breakfast Dish)

This robust breakfast dish is made with semolina, spices, and vegetables—carrots and peas, in this recipe, but feel free to use whatever veggies you'd like. For even more flavor, try garnishing it with coconut, peanuts, cashews, or fruit.

Dry, Spiced Ladyfingers (Okra)

This recipe does away with okra's unappealing slimy texture and brings out the mellow flavor of the vegetable. The secret: adding a little lemon juice while you're cooking it. It makes a great comfort-food meal when served with rice and lentils.

Cilantro Fritters (Kothimbir Wadi)

Cilantro is often reduced to the role of mere garnish, which doesn't really do justice to its bright, fresh flavor. If you want to truly showcase the herb, try making kothimbir wadi, fritters of chickpea flour, peanuts, and spices. They're steamed and then fried for a bit of crispy texture.

Spiced Potato Bhaaji

These crunchy potato rounds are made by pan-frying quarter-inch slices of potato until they're golden brown and crispy. Seasoned with salt and chili powder, they're just spicy enough to keep you coming back for more.

Aloo Paratha (Indian Potato Bread)

Naan gets all the attention in the US, but this unleavened flatbread is a favorite of ours. It can be served plain or stuffed with vegetables, but it's especially tasty when packed with potatoes. Fresh off the stove with a little butter, it's a carb-on-carb treat that makes for a filling breakfast.

Pepper Poppadoms

These crackers are often served in restaurants, but they're even better when made fresh at home. This version uses black gram flour and is flavored with black pepper and asafetida. You can dry the poppadoms in the oven in a pinch, but they're best when dried in the sun.

Basmati Rice and Pea Pilaf (Peas Pulao)

There are a million ways to eat rice—this simple basmati pilaf is flavored with cinnamon and cumin, but what really sets it apart is the addition of green peas, which add bursts of sweetness. If you have access to great fresh spring peas, use them, but frozen will work otherwise.

Fodni Bhaat (Indian Fried Rice)

When you think of fried rice, your mind might immediately turn to Chinese or Thai food. India, though, has its own version in fodni bhaat. Our recipe gets tons of flavor from garlic, chiles, turmeric, cilantro, and black mustard seeds.

Tamarind Rice

Got leftover rice? Try stir-frying it with tamarind pulp, peanuts, and spices like fenugreek, black mustard seeds, and asafetida. Called puliyodharai in the south of India, it's a quick, easy way to transform boring leftovers into an exciting meal.

Scrambled Eggs With Chili Oil

These scrambled eggs get a little bit of Indian flair with the addition of chili oil. Make the chili oil with serranos or, if you can find them, bird chiles. If you need a refresher course on scrambling, check out our guide to the best scrambled eggs, whether you like them soft and creamy or light and fluffy.

Anda Bhurji (Spicy Indian Scrambled Eggs)

If you want a slightly more extreme take on scrambled eggs, then anda bhurji is for you. It's packed with flavorful ingredients: onion, tomato, chiles, turmeric, and more. Be sure to serve it with some bread on the side—you're going to need something to soak up all the juices.

Indian Masala Omelet

Masala omelet sandwiches are a common snack across India, especially popular on long train trips. The omelet is made by whisking up eggs with chili powder, cilantro, chiles, onion, and tomato and cooking them until golden brown. You can eat the omelet on its own or serve it with buttered white bread.

Kerala-Style Egg Gravy

This egg dish is amped up by a spicy tomato gravy. If you want, you can make the gravy and add halved hard-boiled eggs (fried for a little crunch) directly to it. But it's easier to just crack eggs into the hot gravy and let them cook, shakshuka-style, to your desired doneness.

Pork Vindaloo

This vinegary Portuguese-Indian classic is hot—and unashamedly so. Its punch comes from dried Kashmiri chiles (though you can also use chiles de árbol).

Pork Indad (Sweet and Savory Indian Stewed Pork)

This rich, vibrantly red pork stew is packed with ginger, cinnamon, turmeric, and cumin. Raisins and a pinch of sugar give it a little sweetness, while vinegar lends a great sour tang. Make a big batch—the leftovers are delicious.

Chicken Ghee Roast

A form of clarified butter ubiquitous in India, ghee absolutely makes this roast—it might seem like too much, but resist the temptation to cut the amount down. Despite the name, we cook the chicken on the stovetop after marinating it in yogurt, lime juice, and turmeric.

Chicken Pepper Fry

In Kerala, pepper is the king of spices (and you'll find it growing on vines all over people's walls and roofs). This stir-fry is made with a full tablespoon of whole black peppercorns ground with a mortar and pestle, plus more for the marinade. Onions and tomato give the accompanying gravy some extra body.

Indian Village Chicken Curry

Hailing from the western coast of India, this curry features chicken swimming in a spicy gravy flavored with cumin, coriander, chiles, cloves, and cinnamon. Traditionally, it'd be made with lean, gamy, free-roaming chickens, but use whatever you can find at your local butcher's shop.

Indian Fried Chicken Marinated in Green Spices

Who doesn't love fried chicken? We have no shortage of recipes, but if you're looking for a new variation to add to your repertoire, try this home-style Indian version. It gets a slight green color from an aromatic marinade of cilantro, green chiles, and garlic. Pull the meat off the bone, wrap it inside a piece of naan, and you've got yourself an awesome lunch.

Crispy Indian-Style Simmered Goat Chops

The wonderful texture of these flavorful goat chops comes courtesy of a two-stage cooking process—we begin by simmering them in a spice mixture until they're tender, then bread and fry them until they're crisp. You can do the simmering step ahead of time, making this handy for entertaining. If goat is a little too gamy for your taste, use lamb chops instead.

Mangalorean Beef and Bacon Gravy

The majority of Indians practice Hinduism, which forbids eating beef however, the country's Muslims and Christians don't follow the same dietary restrictions. This dish, from India's Mangalorean Catholic community, is made by cooking beef in a pressure cooker and adding it to a rich tomato-based sauce.

Indian-Style Stewed Beef With Chili

This spicy dish is made with tomatoes, onions, garlic, ginger, and hot green chiles, plus some turmeric and a generous dose of cumin. For a contrasting texture, and to soak up the gravy, Denise likes to serve it with something you might not associate with Indian cuisine: French fries.

Mangalorean Mutton Gravy

Another recipe from India's Mangalorean Catholic population, this mutton gravy is flavored with a masala paste made with cinnamon, poppy seeds, chiles, coconut, coriander, cumin, and cloves. Traditionally, a masala is ground by hand with a heavy granite rolling pin—but we don't expect you to have the equipment or the patience for that, so go ahead and use a blender.

Potato Chops (Meat-Stuffed Indian Potato Pancakes)

Potato chops are an East Indian specialty of mashed potato pancakes that are stuffed with meat, breaded, and fried. Ground beef or lamb will work fine for the filling. They're a little labor-intensive, but you can make a big batch of the patties at once and fry them whenever you get a craving. Crunchy, rich, and spicy—what's not to love?


Related Video

This is a very tasty chicken salad. Even easier to make if you use a rotisserie chicken. I used the breast and thigh meat and it seemed to be a perfect amount. The only other change I made was to cut back a bit on the curry. I started with 1 TB, taste tested, then added 1 more TSP. For me, that amount was just right. it left a pleasant spicy “burn” but didn't overpower the flavor of the other ingredients. It made a delicious sandwich on a nice buttery croissant. Suggest you add the cashews right before you eat it so they keep their full crunch, which is a great texture element.

Have wanted to make a curried chicken salad to replicate one I used to have at a NYC sandwich shop decades ago. I finally made it yesterday and was not disappointed! Perfect recipe. I didn’t have everything on hand and did substitutions and it was still great.

First, I have to say that EPICURIOUS (wonderful name) really should put a limit on the number of times a user can review the same recipe - as well as limit length for those who seem to be writing their own cookbooks via review. But that said: this is one FABULOUS dish. Like everyone, I made a few minor nudges in taste & ingredients to make it personal, but will not bore everyone with the deets. Just really appreciate having a top-notch base recipe that I will return to at least once a week during this pandemic summer. We take bits of joy where we can find them <3

I've made this many times and it's always great. Not fond of cashews so I use almonds. I always use the Costco rotisserie chicken in the wrapper. Quick lunch or dinner, but always better the following day.

Delicious as written, but IMHO it begs for the addition of fresh cilantro and avocado.

This is an amazing recipe and I have used it for 15 years. I made it again for my 4th of July party tomorrow and I thought I would add some notes to changes I have made over the years: • 1 1/2 lb skinless boneless chicken breast: Don't boil in water. Bake in 350 degree oven until chicken is 158 degrees. Take out and let rest for 15 min before chopping. • 1/3 cup plain yogurt: Drain in cheese cloth or fine mesh strainer 4 hours or overnight. Dramatic difference. • 5 teaspoons curry powder: Add 1 tsp of Garam Masala • 1 tablespoon fresh lime juice: You can also use lemon juice. • 1/2 teaspoon ground ginger: Use fresh grated for better flavor. • 1/2 teaspoon salt: This is far too little and leaves dish woefully under seasoned. Use at least 1 tsp and up to 2 tsp. • 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped: Substitute apple for great change.

Excellent. I like to put a sliced apple in these sandwiches, too.

A great recipe for rotisserie chicken from costco. Easy enough to make, ingredients readily available. Of course, it's better on days 2 and 3.

I get the pre-cooked chicken from Costco, use raisins instead of grapes, almonds rather than cashews. Works every time. Great recipe.

I've made this recipe several times and it always comes out great no matter what substitutions I make. Today I left out the mango, grapes and cashews and put in golden raisins. Delicious a great way to use up left over rotisserie chicken!

Made as instructed except subbed apple for mango and peanuts for cashews. Agree that it's a bit spicy (next time I might only due 3tsp curry), but what a fantastic way to cook the chicken - moist and delicious.

Kadence very few slight alterations (due to what I had in stock). Used cream fraiche instead of yogurt and did not use any grapes. It was still delicious and I would defiantly make this again. Might add cilantro next time. Thanks for the great recipe.

I made this for a large crowd a couple of weeks ago and it was absolutely awesome! However, as I’m not that’s fond of the breast meat, I roasted a whole chicken with S&P, thyme and lemon on the BBQ then cut and cubed the whole chicken. I will definitely use this recipe for any leftover Thanksgiving turkey.

I pan fry the chicken 8 minutes aside after overnight soak in water - this results in a more sticky less watery mix. halve the grapes if you have kids and use apple instead of mango. been making this for five years now - better at this than capitalization

OMG this is delicious. Made as written!

Made recipe as printed, except I had two lbs of of chicken instead of 1.5. The poaching method was spot on. Breasts registered 160-170 when taking them out. Very moist, and super easy, so don't use another cooking method. Salad was really good, but next time I would use a little more citrus. Used Penzeys mild curry and amount was fine. Will definitely make again and I think scallions instead of regular onion and chopped sweet red bell pepper would be really good. Also had cilantro for those who like it.

Great recipe. I baked the chicken in the oven. I used currants and almonds because it was what I had. I like mine spicer so I used hot curry powder. Easy, quick and very delicious.

Love the inspiration. I have made this using pre seasoned BBQ chicken with no curry and as the recepie follows. I just use all yogurt no mayo and add the zest of the limes before juicing.

Fantastic recipe, however, I did make some innovations which I think enhanced the salad. Instead of the 1.5 cup mayonnaise, I did 1/2 mayo and 1/2 greek yogurt and that gave a really nice tangy flavor. I also marinated poached the chicken in boiling water with scallions, ginger and some root veggies with salt and pepper and that gave the chicken a really nice flavor. I also replaced the cashews with walnuts because after 1 day in the fridge, the cashews tended to lose their crunch and become stale--the walnuts on the other hand, maintained its crunchiness the next day. I also used dried cherries instead of raisens, this lent a touch of tartness

Way too much curry powder. Curry powders vary in their heat levels. Five teaspoons made mine almost inedibly hot. Start with three teaspoons and add more to taste.

I am fascinated with the review from Barbarella115. Did she even use one ingredient from the original recipe? Why would she rate the recipe?

I played with this recipe again and found a way to make it vegan/parve and added some different Asian/Indian flavors that spice up the dish, and lend lovely color, too. Substitute vegan ɼhicken' (chopped coarse), vegan plain 'yogurt', and vegan mayo (the Veganaise brand works best, IMO) for their non-vegan analogs and in the same amounts. Omit the chicken stock (no further liquid is required as nothing is being poached). Add a half teaspoon each of crushed cumin and celery seed a tablespoon of turmeric for lovely color medium chop three quarters of a bunch to a full bunch of fresh cilantro leaves (no stems they're bitter a hack for this ingredient is to squeeze half of a tube of cilantro into the spices and wet ingredients) one can of sliced water chestnuts (drained and medium chopped) one red bell pepper (medium to fine chopped membrane and seeds removed), one jalapeno or Serrano chile (minced membrane and most of the seeds removed. Use Nitril gloves for this step! After removing the gloves, wash your hands with a good amount of baking soda and dry on a paper towel that you'll immediately throw away) two garlic cloves (peeled and fine minced) and a couple to few hands-full of peas. You can also substitute toasted pistachios for the cashews. There's enough salt in the recipe already and nothing is lost by using unsalted nuts in place of the salted cashews. Mix the spices, wet ingredients, and nuts together, then add the vegan ɼhicken'. For best results, refrigerate at least 4-6 hours before serving. Going gluten-free or just trying to eliminate simple carbs? No problem! Use Napa cabbage or butter lettuce leaves instead of bread. Scoop some curry salad onto the center of each leaf. Serve and eat as you would tacos.

This is delicious and easy. In fact, a time-saving hack is to use thick sliced turkey breast from the grocery store deli case. I prefer turkey over chicken and it is every bit as tasty in this dish. These were the other changes that I made: added chopped celery, substituted golden raisins for the red grapes, mango chutney for the mango, and increased the yogurt by the amount of mayo that I omitted. This is a fun recipe to play with and a great make-ahead dish for a crowd.

I'm giving this three forks as written, but with modifications, it's a 3.5. After reading the other reviewers' comments, I omitted the honey. I also didn't have mango or red grapes on hand instead, I substituted a chopped up crisp apple. Taking the advice of other reviewers, I used more yogurt than mayo non-fat plain yogurt Greek worked great. For the curry, I used half curry powder and half gram masala. I suspect the quality of the curry powder makes a big difference in the overall success of the dish. After It was all mixed up, it still didn't have enough kick for me so I added about a 1/4 C. of diced preserved sugar ginger and about 2 T. mango chutney. The sweetness of the ginger and chutney did the trick. For a starter or fancy lunch, Iɽ use this to stuff half an avocado.


Nilgiri Chicken Korma Recipe:

Nilgiri chicken curry – a delectable chicken dish infused with the colour and refreshing flavour of coriander and mint leaves.

  • To make this delectable green murgh recipe, firstly clean the chicken pieces well with water and set aside.
  • Next chop onions, coriander, mint and curry leaves. Slit the chilli and grate coconut.
  • Toast poppy seeds. Once they cool, transfer into a mixie jar, add grated coconut and grind to paste.
  • Keep the prepared paste aside.
  • Then take curry leaves, mint leaves, coriander leaves and green chillies in a mixie jar and grind to paste.
  • Heat oil in a kadai. Put in cinnamon, cardamom, cloves and bay leaves. Saute for a few seconds and then crackle mustard and cumin seeds.
  • Add onions, ginger garlic paste, and fry till the onions turn brown.
  • Sprinkle asafoetida and haldi. Mix well.
  • Next tip in the coconut-poppy seeds paste. Stir well and cook for abut 4-5 minutes.
  • Sprinkle salt, chilli powder and coriander powder. Combine well.
  • Put in the prepared green masala paste. Stir well and cook till for a couple of minutes.

  • Finally, drizzle lemon juice on the thickened chicken gravy and remove.
  • Serve Nilgiri Chickenwith Coconut Rice or Naan.

If you are looking for more murgh curry recipes, then do try out Murgh Rezala.


Chicken Curry (Chicken Korma) Recipe

Below is another one of my mother&rsquos muscle memory recipes. This time it&rsquos a chicken with these great tasting potatoes mixed in this creamy, yogurt gravy. She has a few recipes that she dumps yogurt into, so I decided to do a little research into yogurt and cooking.

What is yogurt and how is it made? Yogurt is produced by bacterial fermentation of milk. Usually cow&rsquos milk is used but milk from other animals can be used such as water buffalo, goats, ewes, mares, camels and yaks. They also produce yogurt with slightly different flavours and results. The type of milk use, such as homogenized or not, pasteurized or raw will give slightly different flavours and results as well. [1]

There are different types of yogurt whether it&rsquos from different parts of the world or made with different ingredients. There is the regular yogurt that we are all used Greek yogurt that has become popular and has a greater protein content and has a thicker consistency than regular yogurt then there are yogurts made from milk that is NOT from a cow such as goats milk or sheep milk yogurt Skryr is Icelandic yogurt and it is the thickest of the yogurts Australian yogurt is somewhere between regular and Greek and Icelandic yogurt Then there are the non-diary yogurts such as soy yogurt, almond, coconut yogurts yogurt drinks are another great invention, kefir being one example. [2, 3]

Yogurt may be used in cooking and is found a lot in Indian and south Asian cooking. But why? That&rsquos a good question. You&rsquoll notice in Indian restaurants there is always a yogurt like sauce or dip that is on the side. The lactose has this cooking effect that is helpful with all the spicy chilli hot food that can be found in that type of cuisine many Indians are vegetarian and whole-milk contains protein, calcium and fat, all good things (fun fact: a gallon of milk produces a gallon of yogurt so there is no loss in the production.) yogurt is great for thickening curries which seems to be what my mother does and it makes it very creamy yogurt is also used in their drink such as the mango lassi. [4]

Below is just one of the recipes my mother has made that includes yogurt. More general Indian recipes that include yogurt as ingredient can be found in the article 8 Indian Recipes with Yogurt by Drew Glover. [5].

Ingredients

  • 1 lbs chicken drumsticks
  • ¼ c butter
  • 1 large onion
  • 2 medium sized potatoes
  • 5 tsp ground ginger
  • 5 tsp ground garlic
  • ½ tsp turmeric
  • ½ c plain yogurt
  • 1&rdquo cinnamon stick
  • 4-5 pods cardamom
  • 4-5 cloves
  • 2-3 bay leaves
  • ½ c milk (optional, if necessary)
  • Sliced almonds (optional)
  • Pistachios (optional)
  • Rosewater (optional)
  • Saffron (optional)

Instructions:

  1. Peel and chop potatoes into bite sized pieces
  2. Wash well.
  3. Marinate potatoes in a pan of water with ½ tsp turmeric and pinch of salt.
  4. In medium pan, melt butter add chopped and washed onion ground ginger, garlic and other spices. Add yogurt. Turn off heat.
  5. Add chicken. Mix well.
  6. Add potatoes to a separate frying pan and fry, stirring occasionally to prevent sticking.
  7. Add potatoes to chicken pan.
  8. Turn heat back on. Add 1 cup of water.
  9. Let simmer on low medium heat until chicken is cooked.
  10. Continue simmering until potatoes are cooked adding ½ c milk, if necessary.
  11. Bring to boil simmer cover if potatoes are not fully cooked otherwise, uncover to let water evaporate.
  12. Add almonds, rosewater and saffron.

Notes: I&rsquom not a cook and I&rsquom sure there are many techniques to making Indian and Asian cuisine that would make the above recipe tastier. In any case, I hope you enjoy the recipe and the results.

Onions, it seems using onions like a Spanish onion isn&rsquot encouraged. So just regular cooking type onions that make your eyes water when you&rsquore cutting them are best.

One thing I&rsquove noticed about these recipes there is a lot of prep required. So I&rsquom noticing with trying each of these recipes, sometimes multiple times, that if I do some of the prep the night before, it makes the actual cooking process easier and less rushed. For example, chopping up the onions, garlic and potatoes beforehand. Marinating the potatoes overnight doesn&rsquot hurt either. And having the chicken prepped the night beforehand. I found this made the actual cooking experience easier as I could just concentrate on cooking and adding ingredients in at the correct times rather than prepping ingredients while trying to pay attention to the actual cooking process.

Modifications: I can&rsquot possibly offer modification to this or any other recipe of my mother&rsquos except for the type of yogurt. In this recipe I just used regular plain yogurt. But I&rsquom wondering how the recipe would turn out if plain Greek yogurt or Skyr were used? Or, perhaps goat&rsquos milk yogurt or another type of milk? Or even one of the non-dairy yogurts? This is where I may considering a modification to the recipe, only to see what the difference is.

Tea pairings: Tea pairings isn&rsquot something I have studied extensively, yet. From what I have read it seems that green teas are best with chicken. There is the steamed or the fried green teas. The latter are smokier and go better with chickens, stir fried vegetables, potatoes, root vegetables and turkey. [6]