This is a Punjabi dish and the name of the recipe translates to yoghurt chicken. This is usually served as a main course.

Jimmy Seervai is perhaps the best known chef of Indian cuisine, after his great success on MasterChef. Jimmy learnt this recipe from a Punjabi family friend, Uncle Manjit, in Sydney and has added his own variations to it.

This is a spicy chicken dish, unlike the usual Indian curry, which uses yoghurt as the main marination base.





Average: 3.2 (71 votes)


1 whole chicken, cut into 10 pieces (can substitute with chicken fillets)
5 tbsp yoghurt (Greek-style recommended)
4-inch piece of ginger, minced
3-4 cloves of garlic, minced
2 green chilli peppers, diced
2 tbsp coriander powder
2 tsp cumin powder
1 tsp red chilli powder (Kashmiri Mirch preferred)
3 large cardamom pods, crushed
2 tsp cumin seeds,
1 quill cinnamon stick
3 tbsp ghee (can substitute with canola oil)
1 brown onion, diced
1 red chilli pepper, diced
1/2 tsp dried fenugreek leaves (Kasuri methi)
2 tomatoes, roughly chopped
100ml chicken stock
Coriander leaves, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a large bowl, coat the chicken with yoghurt and leave it in the fridge for one hour to tenderise.

Add the ginger, garlic, green chillies, coriander, cumin powder, chilli powder, cardamom pods, cumin seeds and cinnamon to the chicken-yoghurt mix. Place in the fridge to marinate overnight. If in a hurry, marinate for half to one hour.

Heat the ghee (or oil) in a large pan, add onions and cook until brown. Add the dried fenugreek leaves, and then add the marinated chicken. Cook, uncovered, for 3-5 minutes. Stir in the tomato. Add the chicken stock, cover, and cook over very low heat for 45 minutes.

Garnish with coriander leaves to serve.