Coriander and Yogurt Chicken
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
  • 4 chicken breasts, cut into cubes
  • 1 tbsp roughly chopped ginger
  • 4 large garlic cloves
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp water
  • ¼ cup tomato sauce
  • 2 tbsp coriander, roughly chopped
  • 2-3 fresh green chiles, roughly chopped (more or less depending on how spicy you want it)
  • 2 tbsp olive oil, divided
  • ½ cup plain greek yogurt
  1. In a food processor, process the ginger, garlic cloves, salt, black pepper, lemon juice, and water until smooth. Add to a large plastic bag and add the chicken. Shake the bag to coat. Let refrigerate for 30 minutes to 12 hours.
  2. In the same food processor, without washing it, add the tomato sauce, coriander, green chiles, and one tablespoon of olive oil. Process until smooth. Refrigerate until ready to cook the chicken.
  3. When ready to cook the chicken, heat a large pan with the remaining one tablespoon of olive oil over medium-high heat. When hot, add the chicken, working in batches if necessary, and brown on both sides.
  4. Reduce the heat to medium. Add the coriander sauce and cook for about 10 minutes.
  5. Add the yogurt and cook for another 5 minutes, or until yogurt is well incorporated into the sauce.
  6. Reduce the heat to medium-low. Cover the chicken and let simmer for another 5 minutes, or until chicken is cooked through.
  7. Serve with pita bread or naan. Enjoy!
Recipe by A Duck's Oven at