Chicken, Chickpeas in refreshing coriander yogurt sauce. And the lemon cilantro yogurt dipping sauce is the perfect, tangy blend to coat this savory chicken. You can omit the cream if you want to keep this recipe lighter, it is optional but I love it in Indian food. I also wanted some light form of sweetness to balance out the acidity of the lemon and tang of the.

A simple, warmly-spiced veggie and chickpea burger with a creamy coriander-spiked yogurt sauce is the kind of effortless dinner this season's all about. Pan fry and serve on your favorite bun - or atop greens for a lighter meal. An authentic & insanely delicious recipe for Chicken Biryani with Cilantro Yogurt Sauce. You can Have Chicken, Chickpeas in refreshing coriander yogurt sauce using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken, Chickpeas in refreshing coriander yogurt sauce

Lets Go Prepare 1/2 of roast chicken.
What You needis 1/2 of chick peas cooked, you could use canned too.
It's 2 of large potatoes diced in chunks.
It's 1/2 cup of yogurt at room temperature.
Lets Go Prepare 3 tbsp of ginger, garlic, green chillies and cilantro paste.
Lets Go Prepare 1/2 tsp of turmeric.
Lets Go Prepare 1/2 tsp of cumin seeds (optional).
Lets Go Prepare to taste of Salt and Pepper.
Lets Go Prepare 1 of large onion chopped.
Lets Go Prepare Handful of coriander chopped.
It's 2-3 of tomatoes chopped.
What You needis 1 tsp of olive oil.
It's 1/2 cup of water.

If going meat-free, substitute chickpeas for the chicken for a tasty vegetarian alternative. And this refreshing green papaya salad with cucumber, mint and chili salt. If you enjoy cooking in your spare. Raita is an Indian yogurt sauce with cucumber and mint.

Chicken, Chickpeas in refreshing coriander yogurt sauce step by step

Separate chicken from skin, in a hot pressure cooker or deep bottom pan add oil, chicken skin and cook until fat is extracted, discard skin and add onions and half of the cilantro cook until onions are translucent, add ginger paste and stir in for few minutes.
Now add tomatoes, cook until dissolved, add turmeric, seasoning and stir till all is incorporated, add potatoes, pressure cook for 10 minutes, if cooking in a pan, cook until potatoes are cooked.
Let pressure drop, open cooker, add chicken and chick peas and cook on medium heat until the chicken is warmed through, turn heat off, now add yogurt, cover and let it rest for 10 minutes.
Garnish with remaining cilantro and serve as a main with salad or a side of flavoured rice and yogurt.

My Vegan Raita is made with dairy free yogurt. This refreshing Indian yogurt dish is made with just a few ingredients and is served along side spicy Indian curries to help temper the heat. "The Cheeky Chickpea". where I share the best simple vegan recipes everyone will love and the Vegan Butter Chicken. An inviting chicken curry recipe with coriander as the key. For the sauce, blitz together the tomato, coriander and chillies with a little water and some seasoning until smooth. Stir in the yogurt and cover.