Yoghurt Chicken

Cook Time Allow up to 2 hours

Servings 8


1.3 kg chicken, skinned and jointed into equal pieces so that the breast is cut into two (your butcher will do this for you), cut some slashes in the chicken at 1 cm intervals, or prick all over to allow flavours to penetrate.


35g garlic, around 7 fat cloves, peeled

20g ginger, peeled

400g yoghurt

4 teaspoons coriander powder

½-1 tsp red chilli powder

1 rounded tsp garam masala

2 tsp. salt or to taste

½ tsp. cumin powder

2 tbsp vegetable oil

1 small onion, chopped

1-2 green chillies, slit (optional)

2 small or one large black cardamom pods

handful of finely chopped coriander stalks and leaves


Puree the ginger and garlic with some of the yoghurt for a smooth paste and stir in the remaining marinade ingredients. Add to the chicken and leave to marinate for as long as possible, even overnight. Bring back to room temperature before starting.

Pour the chicken and the marinade to a large saucepan or karahi and place over a high flame.

Meanwhile, heat the oil in a small pan and fry the chillies and the onion until soft, for about 6 minutes. Once done, add to the chicken along with the cardamom pods and continue cooking over a high flame until the watery curry becomes creamy and only covers one third of the chicken. This will take about 15-20 minutes.

Then cover and cook the chicken, over a very low flame, until it is tender and the gravy is rich and creamy; another 10-15 minutes. Stir occasionally, making sure there is enough water in the pan and add a splash if necessary. Stir in the coriander, check the seasoning and serve.


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