Asian Home Recipe

Chicken in Spices and Yoghurt Recipe

Ingredients :

1 X 1.5 kg

1/4 teaspoon

1 tablespoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1/4 teaspoon

1/4 teaspoon

1/4 teaspoon

1/4 teaspoon

2 cloves

1 1/2 teaspoon

2 tablespoons

3 tablespoons


1 1/4 cup


Saffron strands

Hot water

Ground black pepper

Ground turmeric

Ground cumin

Chili powder

Ground cardamom




Garlic, crushed



Ghee or oil

Medium onions, finely sliced

Hot water or stock

Method :
  • Wash and dry chicken inside and outside.

  • Remove the neck and giblets, cut off the wing tips.

  • These can be used for making stock.

  • Soak saffron strands in hot water for 10 minutes, pressing saffron strands between the fingers to diffuse flavor and color.

  • Mix into the saffron and soaking water, all the ground spices and the garlic crushed with salt, into the yoghurt.

  • Rub a tablespoon of the mixture inside the cavity of the chicken. Rub some of the mixture over the chicken.

  • Leave chicken to marinate for 1 hour.

  • Heat ghee in a large, heavy saucepan and fry onions until golden.

  • Remove onions to a plate, put in the chicken and brown it lightly on all sides.

  • Return onions to the pan and stir remaining chicken marinade into the hot water or stock.

  • Pour into pan and bring to boil.

  • Turn heat low, cover and cook for 45 minutes or until chicken is very tender.

  • Turn chicken from time to time so it cooks first on one side and then the other, on its back and for the last 10 minutes, breast downwards.

  • Liquid should evaporate almost completely.

  • Serve hot.


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