Chicken Yogurt Recipe

Here is a recipe, to remember my mother (who recently passed away). Though I am vegetarian now, I remember how delicious it was when I ate it as a child. This is a relatively mild version of what we ate. Adventurous readers can  increase the amount of spices.

Cut into pieces 2 lb boneless skinless chicken thigh or breast.
Marinade for 2-4 hours in 1 cup yogurt (with these spices mixed into the yogurt: 1/2 teaspoon each--turmeric, red chili powder, cumin powder, coriander powder, black pepper, salt to taste)

Chop fine: 1 large onion, 8 cloves garlic, 1 inch ginger

Fry in a saucepan in 6-8 tablespoons of oil: onion, ginger & garlic until light brown. Add the chicken pieces (not the marinade). Brown over medium heat.

Now add the marinade & 1/2 teaspoon sugar. Cook, covered, on low heat until chicken is fully cooked. (Maybe 15-20 minutes). Stir once in a while. If you want it creamier, you can add 2 T sour cream when chicken is half-done. Add more red chili powder if you want it hotter.

You can garnish this with toasted cashews.Serve with hot rice. (Basmati is a good option).Serves 4-6 people.

For a full meal, you can serve it with sliced cucumber, tomato and radish salad, the cauliflower curry recipe posted earlier, and mango ice cream, also posted earlier.