Yoghurt Chicken with Fenugreek, Tomato and Toasted Almonds
Lalkila Kitchen · Lalkila · Chicken · Meat · Main dishes · Curries · Contemporary cooking
Yoghurt-marinated chicken cooks in a tomato sauce with ground fenugreek and almonds.
Ingredients
- 500g boneless skinless chicken thighs, diced
- Juice of ½ lemon
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon hot chilli powder
- 200g plain yoghurt
- 2 tablespoons oil
- 1 chopped large onion
- 3 crushed garlic cloves
- 1 thumb-sized piece ginger, grated
- 1 teaspoon garam masala
- 2 teaspoons ground fenugreek
- 3 tablespoons tomato purée
- 300ml chicken stock
- 50g flaked almonds, toasted
- Salt to taste
Method
- Mix lemon, cumin, paprika, chilli and yoghurt. Coat chicken and refrigerate covered for an hour or overnight.
- Soften onion, garlic and ginger in oil over medium heat.
- Add garam masala, fenugreek and tomato purée; stir for 2 minutes.
- Add stock, chicken and all its marinade. Simmer gently, stirring, until chicken reaches 74°C/165°F throughout.
- Season and finish with toasted almonds.
Cooking notes
Ground fenugreek means seed, not leaves. Refrigerate raw chicken; cook all its marinade thoroughly.
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Source and adaptation
Adapted from Jennifer Joyce, Easy butter chicken, Good Food. Original recipe.
Ingredient-led title; optional chilli and serving extras omitted.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.