North Indian Egg and potato curry is a fabulous vegetarian dish that satisfies without the need for meat. North Indian in origin, I was very
A staple family favourite ingredient in my house for dinner has to be chicken. It’s so versatile and can be cooked and prepared in so many different ways and I know my family will love it every time. This recipe for Spice Yoghurt-Braised Chicken produces the most succulent moist chicken with the most delicious paprika and turmeric sauce.
The Greek yoghurt in this recipe serves two purposes: the acid in the yoghurt tenderises the chicken meat making for super moist meat and the tart flavour works so well with the warm spices creating a creamy curry sauce.
By using chicken marylands on the bone the meat steams from the inside out also working to keep your chicken moist and tender. Serve with fluffy jasmine rice to mop all that sauce up and enjoy! Winner, winner chicken dinner!
Spices used in this recipe
Preheat oven to 180 degrees Celsius.
Place all the ingredients bar the chicken and olive oil into a food processor and blitz on high for a minute until you have a smooth puree. Pour this mix over the chicken marylands and allow to marinate for at least 30 minutes and up to overnight.
Remove the chicken from the yoghurt sauce and brown off in a hot casserole pot with a good drizzle of olive oil. Once all the marylands have been sealed off return them all to the pot along with the yoghurt sauce and place into the oven for 45 minutes or until the chicken is cooked through.
Serve with steamed rice.