Wednesday 9 November 2016

Spiced Chicken in Yoghurt Sauce.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

What a day!

I don't really want to talk too much about you know what here except to say, wow, what a crazy day! 

For those of you in need of a comforting dish right now, I have the perfect one. It didn't snow here last night but the weather is still really cold and so only hot food will do.

This spiced chicken in yoghurt sauce ticks all the boxes. It's easy to make and has everything. Chicken, warming spices and a tangy sauce that is the best over boiled rice.

We'll start by whisking up a one-bowl spiced yoghurt sauce before adding in the whole chicken breasts. They can marinade in the sauce for as long or as little as you like. Everything is then tossed into a pan and cooked together on the stove. The chicken becomes really soft and the sauce thickens. I love it over a bowl of steaming hot rice and think you will too.

Whole Chicken Breasts, previously: tandoori chicken // peruvian baked chicken 

A Simple List of Ingredients:
1. Cumin Seeds
2. Black Cardamoms
3. Cinnamon Stick
4. Black Peppercorns
5. Plain Yoghurt 
6. Water
7. Ground Turmeric
8. Curry Powder
9. Crushed Red Chilli Flakes
10. Ground Ginger
11. Garlic Powder
12. Cloves
13. Salt
14. Vegetable Oil
15. Large Chicken Breasts

Bismillah, let's begin!

Our first job is to grind up a quick spice mix. If you don't want to do this, substitute with 1 teaspoon garam masala. I like to grind up fresh spices here - I think it gives the chicken more flavour and so will begin with, 1 teaspoon Cumin Seeds.

Next, 2 Black Cardamoms for a deep, smoky flavour.

Then, 1/2 inch Cinnamon Stick.

And finally, 3/4 teaspoon Black Peppercorns.

Once all the spices are together ...

... place them into a spice grinder.

Grind everything up!

Until you have a powder!

Again, if you don't want to go through all the grinding, substitute with 1 teaspoon garam masala.

Now, let's whisk up our easy yoghurt sauce. 

Into a large bowl, place 300ml Plain Yoghurt.

Whisk the yoghurt up.

Then, pour in 300ml Water.

And, whisk it into combine with the yoghurt.

Then, throw in the spices that we ground up earlier OR 1 teaspoon garam masala.

Next, more ground spices. Starting with 1/2 teaspoon Ground Turmeric.

1/2 teaspoon Curry Powder

1/2 teaspoon Crushed Red Chilli Flakes (more or less, if you prefer)

1/2 teaspoon Ground Ginger

1/2 teaspoon Garlic Powder

Next, 1/2 teaspoon Whole Cloves. I add them whole instead of ground so that the flavour doesn't overpower everything.

1 and 1/2 teaspoons Salt (more or less, if you prefer)

Finally, 3 tablespoons Vegetable Oil.

Grab your whisk and give everything a good whisk up.

Until you have a smooth sauce on your hands.

Set aside whilst we focus on the chicken. Take 2 large Chicken Breasts.

Poke them all over with a knife.

This will help the flavour get in!

Add the chicken to the sauce.

Make sure it is covered with the sauce. Marinade the chicken for a few hours or overnight. But, you can also cook right away.

To cook, place a large pan over a medium heat.

Pour in all the sauce.

And, the chicken!

Bring everything to a gentle boil over a medium heat. We don't want to have the heat too high because there is yoghurt in our sauce.

Once the liquid boils, cover the pan with a lid. Let the chicken cook completely over a low heat for 30 minutes, flipping halfway. 

Then, uncover. The chicken should be fully cooked and the sauce will resemble something similar to a kari.

Finally, let the sauce thicken over a gentle boil for a few minutes.

And then, we're done!

I like to finish the chicken with lots of Chopped Spring Onions and Chopped Fresh Chillies.

And to serve alongside, a big platter of hot boiled rice.

The chicken is wonderfully moist because we cooked it whole and in all that yoghurt.

And, that beautiful colour will cheer any grey day up.

To serve, I slice up the chicken.

Spoon the hot rice into bowls. I used jasmine this time but basmati would be good too.

On goes the chicken.

Followed by plenty of the yoghurt sauce.

More spring onions and chillies on top, and we're done!

Literally craving one of these bowls right now!

Full Written Recipe:

Spiced Chicken in Yoghurt Sauce.

Prep Time: About 20 minutes + extra marinating time.
Cooking Time: About 40 minutes.
Serves: About 4 people.

1 teaspoon Cumin Seeds
2 Black Cardamoms
1/2 inch Cinnamon Stick
3/4 teaspoon Black Peppercorns
300ml Plain Yoghurt
300ml Water
1/2 teaspoon Ground Turmeric
1/2 teaspoon Curry Powder
1/2 teaspoon Crushed Red Chilli Flakes (more or less, if you prefer)
1/2 teaspoon Ground Ginger
1/2 teaspoon Garlic Powder
1/2 teaspoon Cloves
1 and 1/2 teaspoons Salt (more or less, if you prefer)
3 tablespoons Vegetable Oil
2 large Chicken Breasts

To Serve
Boiled Rice
Spring Onions, sliced
Fresh Chillies, sliced

Place the cumin seeds, black cardamoms, cinnamon stick and black peppercorns into a spice grinder. Grind to a powder and set aside. Alternatively, you could just take 1 teaspoon garam masala instead.

Take a large mixing bowl and put in the yoghurt. Whisk for a minute then pour in the water. Whisk together until combined. Add in the ground spice powder, ground turmeric, curry powder, red chilli, ground ginger, garlic powder, cloves, salt and vegetable oil. Whisk in until well combined.

Poke the chicken breasts all over with a knife. Then, add to the yoghurt mixture. Stir and marinade for a few hours or overnight. You could even cook straight away too.

To cook, place a large pan over a medium heat. Place in all the chicken along with the yoghurt sauce. Slowly bring to the boil over a medium heat. Cover with a lid and simmer on a low heat for 15 minutes. Then, flip the chicken. Cover again and simmer for another 15 minutes or until the chicken is fully cooked. Finally, uncover and slowly boil until the sauce is slightly thickened.

Slice the chicken breasts and serve over boiled rice. Spoon over the yoghurt sauce, sprinkle with spring onions and chillies, and enjoy!

This Time One Year Ago:
pumpkin pie + gingerbread maple cookies + autumn tomato tart

This Time Two Years Ago:
apple pie cookies + autumn sunrises + flourless chocolate cakes

This Time Three Years Ago:
cinnamon apple muffins

This Time Four Years Ago:
hajj 2012.

Keep me in your duas please, and enjoy your chicken!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.