RECIPE

Tangy Yogurt Chicken in Creamy Chickpea Curry

Name: Tangy Yogurt Chicken in Creamy Chickpea Curry
Cook time: 35 mins
Total time: 35 min
Yield: 4
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized chunks

Prep Time

35 mins

Cook Time

30 minutes

Servings

4 x

Tender chicken marinated in spiced yogurt meets hearty TASTY BITE®/MD Channa Masala. Perfect for a weeknight dinner, it delivers a satisfying fusion of creamy, tangy, and aromatic flavours in under an hour.

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INGREDIENTS

Yogurt Marinade & Chicken:

1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
½ cup (120 ml) plain yogurt
1 tbsp (15 ml) fresh lemon juice
2 cloves garlic (approx. 6 g), minced
1 tsp (3 g) grated fresh ginger
½ tsp (1.5 g) ground cumin
½ tsp (2.5 g) kosher salt
¼ tsp (0.8 g) freshly ground black pepper

Curry & Cooking:

1 tbsp (15 ml) vegetable oil or ghee
2 pouches TASTY BITE®/MD Channa Masala

To Garnish & Serve:

2 tbsp (8 g) fresh coriander (cilantro), chopped
Steamed basmati rice or warm naan

PRODUCTS USED

Channa Masala
All Natural Indian Entrée

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1
Marinate the Chicken: In a mixing bowl, whisk together the plain yogurt, fresh lemon juice, minced garlic, grated ginger, ground cumin, kosher salt, and black pepper until well blended. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 20 minutes (or overnight for deeper flavour penetration).
2
Sear the Chicken: Heat the vegetable oil or ghee in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 6 to 8 minutes, turning occasionally, until nicely browned on the edges and cooked through. Transfer the cooked chicken to a plate and set aside.
3
Warm the Channa Masala: In the same skillet over medium heat, pour in both pouches of TASTY BITE®/MD Channa Masala. Heat for 2 to 3 minutes, stirring gently to loosen any browned bits from the bottom of the pan and warm the sauce through.
4
Combine & Simmer: Return the cooked chicken and any resting juices back to the skillet. Gently stir to coat the chicken pieces thoroughly in the rich channa masala sauce. Lower the heat and simmer for 5 minutes, allowing the flavours to meld together.
5
Garnish & Serve: Ladle the chicken and chickpea curry into warm shallow bowls. Garnish generously with freshly chopped coriander and serve hot alongside fluffy steamed basmati rice or warm naan bread.