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Spiced yoghurt chicken


  • Heat the ghee in a large heavy-bottomed pan and saute the drumsticks in one layer, covered, until golden brown all over. Remove and set aside.
  • While the chicken is cooking, blend the garlic, chillies, ginger and coriander in a processor until well combined. Add the yoghurt with 1 tbsp flour and whiz up. Remove to a bowl. 
  • Gently saute the onions with the cumin and fenugreek seeds in the pan until lightly coloured, continually stirring. Add a spoon or two of the yoghurt at a time, continually stirring until well incorporated. Then add the stock and mix well.
  • Return the chicken to the pan, in one layer, with any juices. Turn the heat down, cover and gently cook for about 20 mins, turning now and again. 
  • Serve on a bed of steamed rice on individual plates.


  • 2 heaped tbsp ghee
  • 8 chicken drumsticks
  • 3 large garlic cloves, crushed
  • 6 small red chillies, seeded & finely chopped
  • 1 heaped tspn freshly grated ginger
  • 1 bunch coriander, washed well
  • 1 cup plain yoghurt
  • plain flour
  • 2 medium onions, chopped
  • 2 tspn cumin seeds
  • 2 tspn fenugreek (or fennel) seeds
  • ½ cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm