The beauty of this Indian royal chicken cooked in yogurt recipe is that it’s delicious and can be made fairly quickly.You can just serve it with naan or make some rice to help soak up the sauce.I have adapted this from Madhur Joffrey’s recipe. Her recipe is for four people, my version is dinner for one person.
I made a few other minor changes as well. The original recipe calls for both dried and fresh coriander.I don’t generally have fresh coriander (and if I did, it would spoil), so I used a bit more dried instead.
She also says to use cardamon pods. I keep thinking about buying them, but then I remember they break my “no hard to get ingredients” rule.So, I leave them out.One day, I will have to try it with the cardamon, though! If you can get them easily and want to use them, you’ll need two. Add them with the cloves and cinnamon. Make sure to remove all of the whole spices before serving. You don’t want to crunch down on a clove.
Finally, I used black raisins instead of golden raisins, because that’s what I had.
I had sliced almonds, but you can substitute slivered, or blanched if that’s easier. You might even use whole ones, or throw them in the mini-chopper to chop them up.
There’s also a fun bit of chemistry here.When you add the raisins to the hot pan, they plump up and revert back to grapes!
Put the yogurt in a small bowl. Add the salt, pepper, cumin, coriander, and cayenne. Mix that all up until it’s smooth and set it aside while you prepare the chicken and the rest of the recipe.
Season the chicken with salt and pepper
Turn the heat on a burner to medium-high. Add the oil to a large skillet and heat. Once the oil is hot, add the cloves, cinnamon, (cardamon pods if using) and the bay leaf. Stir that together. Add the chicken thigh and brown it on both sides for about 2-3 minutes per side.
Once it’s brown, remove the chicken and place it in a small bowl.
Now add the almonds and raisins to the pan and stir them up. Keep an eye on it because the almonds will turn brown quickly and the raisins will magically transform back into grapes. Once they do, add the chicken back to the pan along with the yogurt mixture.
Stir that to combine everything. Increase the heat and bring the chicken/yogurt mixture to a simmer (not quite boiling). Stir when you add the chicken and yogurt and again after about 10 minutes. Cover, turn the the heat down to low and cook for another 10 minutes (twenty minutes total).
Take the cover off, increase the heat slightly, and cook down the sauce until it thickens. Remove the whole spices (cloves, cinnamon stick, cardamon pods if you used them, and bay leaf) and discard them before serving.
Substitutions and Variations for Indian Royal Chicken Cooked in Yogurt
try it with ghee (clarified butter) instead of oil, sliced onions, and ginger paste (full recipe here)
I’ve been fighting a terrible cold, so I needed soup. Specifically soup with curry or something spicy to cut through the congestion and fight those germs! So I turned to the Silver Palate cookbook and made curried chicken soup. I think it’s working!
A couple of notes on this. First, I used hot curry, which I don’t think I will do again. It was good for the cold, but a bit much for the soup. Next, I took the photo and realized I forgot to add the half-and-half! It’s creamy curried chicken soup!
If you don’t want the half-and-half, that’s fine. It’s good either way (I added it to the second bowl I ate).
Finally, the original recipe says to defrost the peas first. I don’t think that’s really necessary. Peas cook fairly quickly, unless they’re all stuck together in the box.
Making this soup is much easier (and less messy) if you have a stick blender. Just put the blender in the soup, press the button, and puree it. Otherwise, you’ll need to strain it, put the solids in a standing blender or food processor and then add some cooking liquid. Full instructions are in the recipe.
If you have the hand blender, this soup requires very little effort. Cut up the vegetables, add the stock, rice, and chicken, and just let it cook.
I’ve cut the original recipe in half, so it makes 2-3 servings instead of 4-6. Eat one right away and freeze (or save) the rest for another day.
A slightly spicy curried chicken soup with carrots.
3 T unsalted butter
1 cup (about one medium) onion, diced
1 carrot, peeled and diced
1 T curry powder
2 1/2 cups chicken stock
2 chicken thighs (bone-in)
1/4 C long grain white rice
1/2 C half-and-half*
5 ounces (about 2/3 C) frozen peas
salt and freshly-ground black pepper to taste
Melt the butter in a Dutch oven or large saucepan. Once the butter is melted, add the onions, carrots, and the curry powder. Stir that around to combine everything.
Next, reduce the heat to a low flame (or temperature setting). Let the vegetables and curry cook on low for about 20 minutes. Stir the mixture every once in a while so it doesn't stick and cooks evenly.
Add the stock, chicken, and the rice. Increase the heat and bring the mixture to a boil. Once it's boiling, cover the pot and reduce the heat to a simmer (it should bubble occasionally). Let it cook for about 25 minutes until the rice and the chicken are cooked.
Carefully remove the chicken (use tongs) and set it aside. Let it rest for 10 minutes until it's cool enough to handle. Once you can touch it, cut it up into small pieces and keep it separate on the cutting board for now.
If you have a hand blender, stick it in the pot and puree the soup. If not, strain the soup into a bowl and put the solids into a blender or food processor with about one cup of liquid. Blend until smooth, adding more cooking liquid if necessary. Then put everything back in the pot.
Add the half-and half to the pot (if using), along with the diced chicken. Discard the bones, or save them for stock. Add the peas and heat the soup for 15 minutes until the peas are cooked.
Season with salt and pepper to taste.
*It's supposed to be creamy chicken curry soup. I forgot to add the cream. It was delicious without it. You can also add a dollop of plain Greek yogurt on top.
This week’s recipe was going to be something else, but then I realized I hadn’t defrosted it.Oops. No matter, this Indian fish fillet in yogurt sauce recipe will do quite nicely instead.You’ll just have to wait for the other recipe!
This is adapted from The Wednesday Chef , who in turn adapted it from Madhur Joffrey.Since the amounts are smaller, you don’t have to heat up the oven. You can make this in the toaster oven instead. It heats up more quickly and it’s easier to clean too!
All you have to do is lightly fry some onions, pour them onto a tray, season and mix the yogurt, and then pour all of that over the fish.
It’s maybe ten minutes of prep, and 20 minutes of baking.While it bakes, pour yourself a glass of wine or a beer or make some rice to go with it. Or both.
You end up with a rich, creamy sauce that tastes indulgent (but isn’t, since it’s yogurt, not cream). So no need to feel guilty after the holidays.
The garam masala, ginger, and cumin add a bit of bite, but not too much (unless you want it spicier, of course). It’s pretty easy and approachable for Indian food.
Fish Fillets in Yogurt Sauce, creamy indulgence without any guilt.
1 tablespoon vegetable oil
1/2 medium onion, sliced thinly
1/2 pound cod (or haddock or halibut) fillet
1/4 cup Greek yogurt
1 1/2 tsp lemon juice
salt and coarsely ground black pepper
1/2 teaspoon ground cumin
1 1/2 tablespoons ground coriander
generous pinch garam masala
pinch cayenne pepper
1/4 teaspoon grated fresh ginger*
1 T butter (optional)
Remove the tray from your toaster oven. Start by preheating the toaster oven to 350. While that’s warming up, heat the oil in a small skillet. Then add the sliced onion. Cook that until you can see through the slices. This should take about five minutes or so. Season with salt and pepper.
Remove the onions from the pan and scatter them over the toaster oven tray. Cut the fish into small pieces (about 2 inches) and arrange the pieces over the onions on the tray.
Take a small bowl and mix together the remaining ingredients (except the butter). If the mixture is too thick, thin it out with a teaspoon or two of water. Pour that over the fish and the onions and stir it around to cover the fish completely on both sides.
Cover the tray with foil, place it in the hot toaster oven and cook for about 20 minutes. The fish is done when it’s white and flakes easily with a fork.
If you want a thicker sauce, pour the sauce from the tray into a small saucepan, heat it to boiling, and then slowly add the butter.
* I grated the ginger using my microplane. If you don't have one, just use a cheese grater.
Substitutions and Variations for Indian Fish Fillet in Yogurt Sauce
Add some curry to the sauce for more kick
Try pan frying the fish (about three-five minutes per side); add the yogurt sauce at the end, off the heat so it doesn’t curdle
There’s nothing better and more comforting than hot soup on a chilly, blustery day. This curried butternut squash soup with apples is perfect for cold fall or winter weekends when squash are plentiful. I had quite a bit of squash left over from making roasted cinnamon nutmeg butternut squash, so this was the perfect way to use it up. I have adapted the recipe from The Silver Palate cookbook, with a few tweaks.
First, I cut the recipe in half, as the original recipe made 6 large servings. Plus, I only had most of one squash left (not two!). I also substituted apple cider for the apple juice called for in the recipe. This gives it more flavor than just plain apple juice.
One more note, I recommend that you use a mild curry in this recipe (not something super-hot and spicy as it will overwhelm the flavor of the squash and the apples). I have a West Indian curry blend which is more savory than spicy; it works perfectly.
An easy soup that's perfect for chilly fall or winter days.
2 T unsalted butter
1 C yellow onion (about one medium-large), finely chopped
3 teaspoons mild curry powder (preferably West Indian)
1 butternut squash (about 1 1/2 pounds)
1 apple, peeled, cored, and chopped
1 1/2 C chicken stock
1/2 C apple cider
salt and pepper to taste
Melt the butter in a three quart dutch oven or soup pot.
Add the chopped onions and the curry powder. Cover the pot and let the onions cook, on low heat, about 20 minutes.
Peel the squash and cut it into chunks. You don't have to be too neat about this as you're going to puree the soup. The easiest way is to take a large, sharp knife and cut the squash in half (width-wise) and then into smaller hunks. Make sure you scrape out the seeds and discard them. I find a grapefruit spoon works nicely.
When the onions are soft, add the stock, the chunks of squash, and the apple to the pot.
Raise the heat to medium-high and bring the soup to a boil. Once it's boiling, reduce the heat to a simmer and cook (with the cover partially off the pot), until the apples and squash are soft. This should take about half an hour.
Turn off the flame and remove the pot from the heat.
Now, take a stick blender and puree the soup until it's smooth.
Add the apple cider and season with salt and pepper to taste.
Tools and Ingredients for Curried Butternut Squash Soup with Apples
Butternut squash is notoriously hard to peel, but this gadget makes the job a snap. Using this peeler, peeling a squash is no harder than peeling a carrot.
The little hole at the end is great for removing the eyes from potatoes, or taking out bruised spots from veggies. Oxo was originally designed for people with arthritis, so the handle is soft, round, and easy to grip.
There are some nights when you want dinner and you want it quick. This easy tuna curry can be made in just a few minutes. Just cut up a bit of onion, chop some garlic, grate some ginger, and open a can of tuna. Yes, canned tuna.
If you make extra rice in advance (as I usually do), you just have to heat that up and you have dinner. It’s curry in a hurry.
I adapted this recipe from Madhur Jaffrey’s Quick & Easy Indian Cooking. Her recipe made two or three servings, which I have reduced. She calls for fresh chopped cilantro (which I never have, so I used a bit of dried coriander, which is the same thing). If you do have the fresh version, use 1 to 1 1/2 tablespoons.
I have simplified the preparation a bit. Rather than slicing the onions into rounds, I chopped them. I grated the ginger with my microplane zester, instead of slicing it into strips; I didn’t want to bite down on big hunks of ginger! Besides, this way is faster.
It was recently Chinese new year, and I had a craving for spicy sesame noodles. Unfortunately, I didn’t have the “right’ sort of noodles. Most of the sesame noodles recipes use long pasta noodles, usually linguine. I didn’t have linguine, only penne. So, I made do with what I had at hand. Feel free to use either one. It doesn’t matter.
Also, the recipes I found online were either much too sweet, or called for other ingredients I didn’t have. The one from Allrecipes was too sweet and had too much oil. It was also meant to serve eight people, rather than just one person. I found another recipe from The New York Times, but that one called for tahini or peanut butter, which I didn’t have. I did like the idea of including ginger though.
This is really spicy, so if you prefer a milder version, leave out the chili garlic sauce.
This easy chicken curry recipe is a quick and delicious way to get the taste of Indian food without a lot of work. The original recipe came from The New York Times (I think), but I had to put my own spin on it. It only requires a few ingredients and a small skillet and you can put the whole thing together in fifteen minutes. Just perfect when you’re hungry and in a hurry!
If you don’t have Greek yogurt, you can use sour cream instead. As a bonus, sour cream is more heat-resistant than yogurt so you can add it directly to the pan, rather than dirtying a separate bowl. I use the yogurt because I prefer the flavor.
Garam masala is a spice mixture (kind of like curry, every mixture and every manufacturer is a bit different). It adds both spiciness and savor to the dish.
1 boneless chicken breast or chicken thigh, cut up
1/4 cup plain Greek yogurt
Heat oil in small skillet on medium high heat. After a minute or two, add the onions and season with salt and pepper. Cook the onion, stirring, until it becomes clear. This should take about 5 minutes.
Turn down heat to medium. Add half the curry powder and cook for another minute or so.
Season the chicken with salt and pepper, plus the remaining curry powder and the cumin. Push the onions to one side of the pan, away from the heat.
Add the chicken and cook about 2 minutes. Turn the meat on the other side and cook another two minutes.
Remove the chicken from the pan and set it aside on a plate.
Turn the heat down to very low, and wait a minute or two until the pan cools slightly. Measure the yogurt into a cup and add some of the pan drippings. Stir it around to blend (this will keep the yogurt from curdling when you add it to the pan). Add the yogurt mixture to the pan and stir it into the onions. Keep stirring until it gets hot again.
Put the chicken back in the pan, add the jalapeño pepper and cook another 2 minutes. Turn after halfway cooked.
Remove from pan and serve.
I served this over jasmine rice, along with a side dish of cabbage seasoned with ginger, garam masala, and red pepper flakes.
Chicken Curry Recipe Variations and Substitutions:
If you don’t have jalapeño pepper, add a pinch of red pepper flakes along with the curry
Add some garam masala (a spice blend that adds both savor and spiciness) or some ginger
If you don’t have boneless chicken, cut up a bone-in thigh, or just start the chicken first, cook it for ten minutes, then add the onions, and follow the rest of the recipe (with the bone-in thighs, the recipe will take about 25 minutes total).
Recommended Tools and Ingredients
Madhur Jaffrey’s Quick & Easy Indian Cooking I love Indian food, but I used to find it a bit intimidating, because it’s not as familiar to me as a home cook. However, this cookbook made that a lot easier (and I use it quite a bit).
My favorites are quick chicken korma, lamb with spinach, fish fillets in curry sauce, and curried tuna (the canned kind, not fresh). Most of the recipes take less than 30 minutes to prepare.
Many Indian cookbooks use ingredients that can be hard to find if you don’t live in an area with a large Indian or Pakistani population. I have some excellent spice stores near me, but many don’t.
That’s one reason this cookbook caught my eye. He gives you the standard ingredients, and then tells you how to “cheat” if you don’t have them available. It makes the food much more accessible. The recipes are easy to follow and have 10 ingredients or less.