I love quick fix meals. All of you must be knowing it if you are regular readers of my blog. Anything that just needs a mix and cook qualifies as a super easy meal for me. I found this recipe in the same booklet which had the Malai Chicken recipe. I have been eyeing it for so long, but I have no clue why I didn’t try it earlier. I truly believe now everything has a time, right… 🙂 The beauty of this recipe is that you don’t have to slog in the kitchen for too long.
We are having peak summers and standing in the kitchen is becoming a nightmare. I haven’t experienced this kind of heatwave in all these years. I am attributing my hotter-than-usual kitchen to the construction that is happening in the little stretch facing the area. It used to be an open car park, which the owner decided to fence last year and now there’s digging going on there, which means a building is in sight. I am personally hating it coming up there since it would block off whatever of the sunshine I will get into our hall and kitchen. 🙁
Anyway, coming back to the recipe, all you need is to whisk up the curry yogurt sauce, coat the chicken in it, marinate it if you have the time or just bake immediately if you have no time. While the chicken gets done in the oven, you can relax and watch your favorite TV show, or curl up on the couch and read a book, or maybe even lazy around. 😉 This was delicious with just store bought khubz, but would be yummy with tandoori roti, rice or even bread too… Off to the recipe…
Baked Yogurt Curry Chicken
- 900 gm chicken pieces I used drumsticks
- 1 cup thick yogurt
- 1 pack 125 gm tomato paste
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 1/2 tsp cumin powder
- 1 tsp black pepper powder
- Salt to taste
- 1 tbsp oil
- Chopped coriander leaves for garnish
- Preheat oven to 200 degrees.
- Whisk together ingredients from yogurt to salt well. Add the chicken in and toss to coat.
- Drizzle the oil on the roasting pan. Spread the chicken well and top with the remaining marinade. Cover the pan with aluminuim foil and bake for 30 minutes.
- Remove the foil and bake for another 30 minutes.
- Sprinkle with coriander leaves and serve hot with salad and chapathis.