Creamy Yogurt Chicken

My version of a comfort dish to make on a weekday dinner. Anyone can make it and it's very cheap.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken breast in cube and add it to a bowl with salt water (two tablespoon in 1 liter of water). Let it rest for 2 hours covered inside the refrigerator.

Step 2

In a zip top bag, to your cut chicken add salt, curry, spicy paprika, and a touch of Calabrian chilli. Also, add some minced garlic. Finish with some yogurt, and mix everything until thoroughly incorporated. Marinate for 8 hours or overnight, covered, in the fridge.

Step 3

Remove the chicken from the zip top bag, leaving the excess yogurt in it. In a medium-high heat pan coated with soybean oil, add your chicken and cook it on all sides. Make sure to get some browning. Remove the chicken in a separate bowl.

Step 4

To the pan, add the butter along with some thinly sliced red onion and minced garlic.

Step 5

Cook until onions are soft and add salt, msg and the same seasonings from earlier.

Step 6

Add the diced tomatoes. Cook on medium-low heat, stirring constantly, until thicker.

Step 7

Add cream, the reserved yogurt and combine with the tomato paste.

Step 8

Add your chicken back and mix well. Transfer it to a baking dish and airfry it for 15 more minutes at 200°C

Step 9

Finish with fresh chives and parsley, and serve with rice, gnocchi or pasta.