Chicken in Yogurt and Almond Curry

Total Time
Prep 20 mins
Cook 40 mins

A simple curry recipe for all days with a rich yogurt almond sauce. For this recipe I use stabilized yogurt and it works. If you don't have it, please for more informations read:

Ingredients Nutrition


  1. Place chicken in a bowl and coat well with ginger and garlic.
  2. Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
  3. Add chili, garam masala and coriander.
  4. Cook for 2 more minutes turning once.
  5. Add yogurt, cardamom, cloves and salt.
  6. Cook 5 minutes.
  7. Turn once the chicken and cook covered 20 more minutes.
  8. Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
  9. Place chicken with sauce on serving dishes and top with garam masala and almonds.
  10. Serve with rice or naans and vegetables of course!
  11. Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.


Most Helpful

This is a delicious curry dish! The cool yogurt was a great balance to the curry flavors. I think my pan was too hot when I added the yogurt because it curdled, so make sure your pan is on a low heat and your yogurt is room temp before adding it. Nonetheless, the flavor of the chicken and the sauce was delicious - we really enjoyed - thanks for sharing the recipe!

loof May 17, 2012

Indeed, a simple recipe with great taste and a smooth creamy texture, very much my sort of curry! I cut my chicken into bite size pieces, prefer it that way, and since we were only 2, I cut back on the chicken but not on the sauce, so had lots of delicious sauce to enjoy with rice :) I did use a thick yoghurt, of a Greek yoghurt texture.
This was lovely, awalde, thank you, made for PRMR tag game

Karen Elizabeth March 20, 2012

This chicken had a really good flavor; however, the yogurt sauce did not turn out as shown in the picture. Perhaps I should have used greek yogurt vs. plain yogurt. I will definitely try this dish again and try greek yogurt since it has a thicker consistency than regular yogurt. Made for the AUS/NZ Make My Recipe Tag, November, 2011.

DailyInspiration November 18, 2011

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