Indian Chicken in Yogurt-Garlic Sauce from the Skillet Recipe
This chicken in yogurt-garlic sauce is a simplified, home-style version of an Indian dish where the meat is marinated in yogurt and spices, then quickly braised in a pan. The yogurt keeps the chicken pieces juicy and gives the sauce a slightly tangy, creamy texture without using cream, making it a good option for a lighter yet still satisfying weeknight dinner.
This recipe is inspired by North Indian yogurt-marinated chicken dishes like tikka or tandoori, but adapted for quick, everyday cooking in a regular skillet., Using yogurt as a marinade is traditional in many Indian households, as it tenderizes the meat and carries spices well, but here the method is simplified so it fits into a weeknight routine., The spice profile is intentionally moderate and uses ingredients that are relatively easy to find in Western supermarkets, making the dish accessible even if you are new to Indian flavors.
Delivers the feel of Indian restaurant-style marinated chicken using only a skillet and pantry spices., The sauce is naturally creamy from yogurt without any cream, making the dish lighter but still comforting., It is a one-pan main that pairs easily with rice, naan, or simple salads, fitting seamlessly into everyday cooking.
Dlaczego ta wersja działa
- Marinating the chicken in thick yogurt keeps it juicy and prevents it from drying out during pan cooking.
- Cooking the leftover marinade into the sauce maximizes flavor and reduces waste, while the added water helps create the right consistency.
- The recipe uses a short, flexible marinating time and common ground spices, so it is realistic for busy weeknights without sacrificing the characteristic tangy, aromatic profile.
Chef's tips
If you have time, marinate the chicken overnight in the fridge – the flavor and tenderness improve noticeably., Cut the chicken into evenly sized cubes so they cook at the same rate and stay juicy., If the sauce gets too thick while simmering, loosen it with a splash of water or milk and gently stir until smooth again.
How to serve
Serve with basmati rice, naan, or other flatbreads, plus a simple cucumber-yogurt raita to cool the spices., Add a side of lightly sautéed or roasted vegetables, such as green beans, cauliflower, or carrots, for a complete meal., Garnish with extra fresh cilantro and a wedge of lemon for squeezing at the table.
Na co uważać
- Do not put very wet chicken straight into the marinade or pan; patting it dry helps it brown instead of steam.
- Avoid cooking over too high heat once the yogurt sauce is added, as the sauce can split; keep it at medium and let it gently bubble.
- Taste the sauce at the end and adjust salt and acidity with a little extra lemon juice or a pinch of sugar if needed.
Zamienniki
- You can replace chicken breast with boneless, skinless chicken thighs for even juicier meat; adjust cooking time slightly if pieces are larger.
- If you do not have fresh ginger, use a smaller amount of ground ginger and add it directly to the marinade.
- For a dairy-free version, try a thick, unsweetened plant-based yogurt (such as coconut or soy), and adjust seasoning to taste.
Ingredients
- chicken breast - 700 g
- thick plain yogurt - 200 g
- garlic - 4 cloves
- ginger - 1.5 tablespoons
- lemon juice - 1.5 tablespoons
- ground cumin - 1 teaspoon
- ground coriander - 1 teaspoon
- sweet paprika - 1 teaspoon
- hot paprika - 0.5 teaspoons
- vegetable oil - 2 tablespoons
- water - 80 ml
- salt - 0.75 teaspoons
- fresh cilantro - 2 tablespoons
Preparation
- Cut the chicken into larger cubes (about 3 cm), transfer to a bowl and pat dry lightly with a paper towel so it is not wet.
- In a separate bowl, mix the yogurt, garlic, ginger, lemon juice, cumin, coriander, sweet paprika, hot paprika and salt until you get a smooth, fragrant marinade.
- Add the chicken to the marinade, coat each piece thoroughly and set aside for at least 15 minutes at room temperature or up to 12 hours in the fridge if you have time.
- Heat the oil in a large skillet over medium-high heat for about 1–2 minutes, until it just begins to shimmer.
- Remove the chicken from the marinade, shaking off the excess (do not discard the marinade), and arrange the pieces in a single layer in the skillet; fry for 3–4 minutes without moving, until the bottom is lightly browned.
- Turn the chicken pieces over and fry for another 3–4 minutes, until most of the surface is lightly browned and the meat starts turning white inside.
- Reduce the heat to medium, pour the remaining marinade and the water into the skillet, and stir well, scraping up any browned bits from the bottom. Cook for 8–10 minutes, until the sauce thickens and coats the chicken evenly.
- Check if the chicken is done by cutting into the largest piece with a knife – there should be no pink meat inside and the juices should run clear; if needed, cook for another 2–3 minutes.
- Serve hot, sprinkled with fresh cilantro, with rice or naan bread.
Storage
Store the chicken in sauce in an airtight container; when reheating in a skillet, add 2–3 tablespoons of water so the sauce does not split. Do not refreeze after thawing.
This is one of those dishes that feels special but is simple enough to make on a busy evening, and it is very forgiving if you play around with the spices you have on hand.
