Today we’re cooking tender chicken in a yogurt sauce, refined with a touch of curry and garam masala. An Indian-inspired dish that, thanks to the tomato yogurt sauce, is wonderfully fresh and fruity. It’s enough to make your mouth water!
Recipe for Chicken in Yogurt Sauce: Fresh and Flavorful
We enhance the chicken in yogurt sauce with diced tomatoes and delicate spinach. Flavor comes not only from sautéed onions and garlic but also from ginger, which adds a subtle heat to the dish. But don’t worry: Not everyone likes its intense flavor, so you can vary the amount or simply omit it from the ingredient list if you prefer.
It gets spicy thanks to curry paste and garam masala. This Indian spice blend consists of cumin, coriander, fenugreek, and cinnamon, among other things, and is a small explosion of flavor. Before we use it, however, there are still a few preparation steps to be taken care of.
Let’s start by washing the spinach and peeling and chopping the onion, garlic, and chicken. Then we sauté the chicken in some oil, but not for too long so that it doesn’t become tough. Now the onion, ginger, and garlic are added and sautéed together with the curry paste. And now the Indian spice blend garam masala has its grand entrance.
In the next step, we add diced canned tomatoes and some broth to the ingredients and let everything simmer for a few minutes before stirring in yogurt and folding in the spinach. Season to taste again, and that’s it!
Want more chicken dishes? Then you should also try our Chicken Breast in Zucchini Cream Sauce or our Chicken Pineapple Curry. It’s also worth trying our Chicken Fricassee in Brussels Sprout Cream Sauce.
Chicken in Yogurt Sauce
Ingredients
- 7 oz. Spinach
- 1 large onion
- 2 garlic cloves
- 4 tbsp grated ginger or grate a 4-in. ginger slice
- 14 oz chicken breast fillets
- oil for frying
- 1 tbsp curry paste
- 1 tbso garam Masala
- salt & pepper
- 1 can (14. oz.) diced tomatoes
- ¾ cup vegetable broth
- 1 cup Yogurt
Instructions
- Wash and drain the spinach. Peel and chop the onion and garlic. Peel and chop the ginger.
- Wash and pat dry the chicken. Cut into bite-sized pieces.
- Heat oil in a pan or wok and lightly brown the chicken.
- Add the onion, garlic, ginger, and curry paste to the pan and sauté briefly. Season everything with garam masala, salt, and pepper.
- Add the diced tomatoes and broth, bring to a boil, and then simmer for 10 minutes.
- Stir in the yogurt and fold in the spinach. Season to taste and serve.
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