Yogurt and Masala Chicken Stew
Yogurt and Masala Chicken Stew is a simple and healthy weeknight meal made with chicken, plain yogurt, garlic, potato, cilantro, ginger, masala, saffron, ground almond, tomato, dried mint, and spices. Great with rice or bread.
If you like Indian foods and the taste of masala, you would love this chicken masala stew recipe!
Yield: Serves 5
- 900 g boneless & skinless chicken breast, cut into 2-inches pieces
- 2 cups plain yogurt
- 1 onion, grated
- 2 teaspoons grated ginger
- 3 cloves garlic, finely chopped
- 2 large tomatoes, grated
- 1/3 cup chopped fresh cilantro
- 4 tablespoons ground almonds
- 10-12 baby potatoes
- 1 tablespoon dried mint
- 3 teaspoons garam masala
- 3/4 teaspoon turmeric powder
- 1/8 teaspoon ground saffron
- salt and pepper
In a large bowl, mix the chicken with yogurt, onion, ginger, garlic, garam masala, turmeric powder, salt and pepper. Leave in the fridge to marinate for 6 hours.
Meanwhile dissolve ground saffron in 1/4 cup of boiling water and set aside (click for How to Use Saffron).
Place the chicken and its marinade in a pot. Add the grated tomatoes, ground almonds, cilantro and mint.
Cook over medium heat for 20 minutes. Then add the baby potatoes and dissolved saffron. Continue to cook covered until chicken and potatoes cooked through and to desired thickness, stirring occasionally. Serve the stew with bread or rice.
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