Yogurt Almond Chicken Curry Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, almond paste, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Add chicken pieces to the marinade and let it marinate for at least 30 minutes.
• STEP 3.Heat oil in a pan and add cumin seeds, cinnamon stick, and cardamom pods. Cook until fragrant.
• STEP 4.Add chopped onions and cook until golden brown.
• STEP 5.Add marinated chicken and cook until it is browned on all sides.
• STEP 6.Pour in water and bring it to a boil. Reduce the heat and let it simmer for 20-25 minutes until the chicken is cooked through.
• STEP 7.Add garam masala and chopped coriander leaves. Stir well.
• STEP 8.Serve the Yogurt Almond Chicken Curry hot with steamed rice or naan bread.
• STEP 9.Enjoy!

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
• You can adjust the spice level by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cream or coconut milk to the curry.
• Garnish with toasted almonds for an extra crunch and flavor.

Storage and Serving

• Leftover Yogurt Almond Chicken Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan over low heat, adding a splash of water if needed to prevent it from drying out.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.
• Garnish with fresh coriander leaves and toasted almonds before serving.