Chicken with Mustard and Yogurt
By Sid Khullar • Apr 28th, 2009 • Category: Recipes
Looking for a quick dish a few days back, I found a little boneless chicken in the freezer. Since I felt like something meaty with a south Indian touch to it, this recipe followed, which turned out quite well really.
You’ll need boneless chicken cut into strips, finely chopped onions, mustard seeds, curry leaves, yogurt, freshly ground black pepper and some salt. After heating a little oil, crackle some mustard seeds and fry your onions till pink/transparent. Add the curry leaves and throw in the chicken. Stir fry for a few minutes, then add the black pepper, salt and some yogurt. Not too much yogurt, just enough to coat the chicken.
Cover and simmer for 5 – 7 minutes. Serve hot with rice. Yeah, I know it doesn’t have much gravy, so rice may not be the best, but I do like to eat dry rice with a barely moist dish sometimes. Try it… you may actually like it. 
- Sid
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Tagged as: Black Pepper, Chicken, chicken recipe, curry, Fry, Gravy, Hot, meat, Mustard Seed, Onion, Pepper, Salt, Simmer
Sid Khullar is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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[...] from: Chicken with Mustard and Yogurt | Chef at Large – Indian Food Blog Tags: barely-moist, food-addict, gets-him, good-book, indian, know-it-doesn, rice-may, [...]
Great to see you back with a recipe! Love this one. Yogurt does great things to keep meat tender.
Thanks Duo: The mustard and curry leaves give it a nice south Indian touch, which tastes quite nice.
Hi Sid! I tried this recipe but did not have any curry leaves, so I substituted garam masala powder and red chile powder, and it was delicious. I think I overcooked the chicken a little, but it was so tender. Do I need to crush the mustard seeds to release their flavor? I am now going to explore your site for something to make this evening! Thanks for such a great website! You make me very hungry….!
@hungrygirl: glad it turned out well for you. typically we heat the oil to just below smoke point and then put in the mustard seeds – this makes them crackle and split open, which in turn releases their flavor. this is then typically followed by onions, chillies and the rest of the spices. fyi: indian spices must be sauteed gently and for a fair amoutn of time (depending on the spice and the dish) to get the full benefit of their flavor.