This chicken curry with masala curried yoghurt is more commonly known as chicken do pyaza, a spicy masala dish that is rich and wonderfully fragrant.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
For the curried yoghurt
1½ cups yoghurt
1 tbsp chilli powder
1 tbsp turmeric
1 tbsp garam masala
1 green chilli, finely chopped
For the chicken
800 g chicken pieces
2 tsp ground coriander
2 tsp chilli powder
2 garlic cloves, minced
1 tbsp chopped ginger
2 tbsp lemon juice
For the curry
2 garlic cloves, minced
2 cm ginger, grated
1½ onions, finely chopped
1 tbsp tomato paste
3 tomatoes, finely chopped
1½ cups curried yoghurt
½ tbsp ground cardamom
½ tbsp ground cloves
½ tbsp cinnamon
1 tbsp ground coriander
1 tbsp cumin
3 tsp paprika

METHOD
For the curried yoghurt
1. Mix all the ingredients together and set aside.
For the chicken
1. Toss all the ingredients together, cover with cling wrap and marinate for at least 1 hour.
For the curry
1. Heat oil in a pot over medium. Fry garlic and ginger until golden. Add onions and fry.
2. Stir in the tomato paste and tomatoes, and cook for 3 minutes. Then, add the curried yoghurt. Simmer for 5 minutes.
3. Add the spices, chicken and 1½ cups water. Reduce the heat and simmer for 20–25 min.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za

If you’re like us an enjoy a good spicy dish often, then you have to give our home-made paneer in butter masala a try!

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