Greek Yogurt Butter Chicken Stew
Got this recipe from NYT Cooking when I was feeling a little adventurous (don't know what to cook, more like). It's savory and although reminds me of curry, it is not spicy at all. Goes great with rice. There are a lot of ingredients on the list so, adjust to suit taste. There's no sugar in original article, I just like to make a little sweeter)
Greek Yogurt Butter Chicken Stew
Got this recipe from NYT Cooking when I was feeling a little adventurous (don't know what to cook, more like). It's savory and although reminds me of curry, it is not spicy at all. Goes great with rice. There are a lot of ingredients on the list so, adjust to suit taste. There's no sugar in original article, I just like to make a little sweeter)
Open in Cookpad AppSteps
- 1
In a large bowl, combine Greek yogurt, lemon juice, turmeric powder, ground cumin, ground nutmeg, garam masala. Coat chicken thighs and marinade overnight or at least 20 minutes
- 2
Heat wok with a little oil, melt butter
- 3
Stir in onions, garlic and ginger for approximately 1 to 2 minutes
- 4
Add cinnamon stick, tomatoes, chili and a little salt into wok and continue cooking until they are a little soft
- 5
Add in marinaded chicken thigh (together with the marinade) and let it cook for about 5 minutes. Add in chicken stock. Cover and cook for about 20 minutes
- 6
Add cream (if using) and tomato paste, stir, taste and adjust (salt and sugar) along the way. Cook for another 10 minutes.
- 7
Top with almonds and cilantro leaves
- 8
Serve!
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