The green drink is what we like to call it. Go slowly because it’s quite flavorful, tangy, and packed with flavor.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 hrs |
| Total Time: | 10 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (8 ounce) container plain yogurt
- 1 clove garlic, mashed into a paste
- 2 tablespoons lemon juice
- 1 ½ teaspoons garam masala
- 2 teaspoons white pepper
- 5 saffron threads
- salt to taste
- 1 ½ pounds skinless, boneless chicken, cut in 1-inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seed
- ¼ cup heavy cream
Instructions
- Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours.
- Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 3 g |
| Sodium | 494 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted great, but we were both wishing for something else in there other than chicken and sauce. I served some sauteed broccoli on the side, and we both just sort of mixed the two together, after which this was amazing. Next time I’ll just add some veggies right to the sauce.
This is a very tasty dish, though I added a bit of cayenne pepper to give it just a bit more kick. Definitely going to keep this recipe handy. It smells wonderful, too!
It was a big hit! I made this with some modifications and it turned out really delicious. Everyone liked it. I used 200 g of plain yogurt instead of 400 g. I used 2 cloves of garlic instead of one, and 1/2 cup of cream instead of 1/4 cup. I put 1/2 tsp of salt in the marinade, but as it cooked I had to keep on tasting and adding salt. I also add 1/4 tsp of sugar in the marinade. I used black pepper instead of white pepper. Lastly, I marinated it for about 16 hours, and it really worked. I think, though, 1.5 pounds of chicken for 6 serving is too little. Oh, I also added some carrots and green pepper in it. I served with rice on the side. I highly recommend this recipe for those who crave for spice.
Really easy to put together, it satisfies the curry craving.
Excellent! This was worth spending $15 on saffron. The kids complained that it stunk, but they were surprised at how good it tasted. We will definately make this again.
It tasted good.
This was easy and flavorful. I used fat-free yogurt, so it curdled up when I added it to the oil, but it all worked out in the end when I added the cream. I used three large garlic cloves. I didn’t know what to do with the leftover yogurt marinade, so I just discarded it. I added extra garam masala to the chicken while it was browning. Served with Indian Saffron Rice from this site.
Easy and delicious! I marinated it 24 hrs. The next day, dinner was done in a snap.
It’s a simple chicken dish easy to prepare.