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Chicken in Yogurt Sauce

Author: Cynthia


  • Chicken in a Creamy Yogurt Sauce
  • 2 pounds chicken pieces on the bone, skinned. (I used just thighs)
  • 1 tablespoons fresh ginger paste I cheated and used jarred ginger from the produce section of my grocery store
  • 1 tablespoon garlic paste ditto
  • 1 1/2 teaspoons salt
  • 1 teaspoon cumin-corriander powder I used 1/2 teaspoon each
  • 1 teaspoon cayenne pepper I used 1/2 teaspoons since I was cooking for my kids and didn't want it to be too hot
  • 1/3 cup cashews
  • 1 cup Greek yogurt
  • A few bay leaves
  • 1 tablespoon whole garam masala*. I used powdered since that was what I had
  • 1 tablespoon black peppercorns
  • 3 green chilies slit lengthwise. I used milder jalapeƱos.
  • 3 whole dried red chilies
  • Garnish
  • 3/4 cup chopped onions
  • 1/2 teaspoon saffron strands
  • Preheat oven to 300*F. I found 325* worked better for my oven


  • Preheat oven to 300 degrees F. (I found 325 degrees F. worked better for my oven)
  • Combine spices from ginger paste through cayenne pepper in a small bowl. Place chicken pieces in an oven proof baking dish, and cover with spices. Set aside for 30 minutes.
  • Grind cashews into a smooth paste with 3 tablespoons yogurt in a food processor. Add remaining yogurt and pulse until smooth.
  • Stir in bay leaves, gram masala, and black peppercorns. Cover chicken pieces with yogurt-cashew mixture. Scatter the red and green chilies on top.
  • Cover the casserole highly with foil and bake for 1 hour, or until chicken is cooked through.
  • Remove from the oven, sprinkle with chopped onions and saffron threads