Ingredients for Chicken In Yoghurt
- 2 tablespoons butter
- 1 cup chopped shallots
- 1.5 lbs bone-in, skin-on chicken thighs (or 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces)
- 1/4 cup chopped fresh parsley
- Dried Thyme
- 1 cup chicken broth
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Lemon, Juice Of
- All Purpose Flour
- Light Cream
- Plain Yogurt
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How to Make Chicken In Yoghurt
- Melt 2 tablespoons of butter in a large, deep skillet over medium-high heat.
- Add 1.5 lbs bone-in, skin-on chicken thighs (or 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces) and cook, turning frequently, until golden brown on all sides (approximately 10-15 minutes).
- Add 1 cup chopped shallots, 1/4 cup chopped fresh parsley, and 1 tablespoon fresh thyme leaves. Cook until shallots are translucent (about 3-5 minutes).
- Pour in 1 cup chicken broth, 1 teaspoon salt, and freshly ground black pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, turning the chicken halfway through. Add more broth if the sauce becomes too thick.
- Preheat oven to 450°F (232°C).
- In a medium bowl, whisk together 2 tablespoons all-purpose flour, 1/2 cup heavy cream, 1 cup plain whole milk yogurt, and 2 tablespoons fresh lemon juice.
- Transfer the chicken from the skillet to a shallow baking dish. Pour the sauce from the skillet into the cream mixture, whisking gently to combine.
- Pour the sauce mixture over the chicken in the baking dish.
- Bake for 15 minutes at 450°F (232°C).
- Reduce oven temperature to 350-375°F (177-191°C) and bake for an additional 15 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Serve hot over jasmine rice with a side salad.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
7g
Fat
131g
Carbs
2g
