Chicken, Chickpeas in refreshing coriander yogurt sauce. Raita is an Indian yogurt sauce with cucumber and mint. My Vegan Raita is made with dairy free yogurt. If you've eaten at an Indian restaurant then you've most likely encounter Raita.

An authentic & insanely delicious recipe for Chicken Biryani with Cilantro Yogurt Sauce. 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. You can have Chicken, Chickpeas in refreshing coriander yogurt sauce using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken, Chickpeas in refreshing coriander yogurt sauce

Prepare 1/2 of roast chicken.
It's 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.
Prepare 3 tbsp of ginger, garlic, green chillies and cilantro paste.
Prepare 1/2 tsp of turmeric.
Prepare 1/2 tsp of cumin seeds (optional).
It's to taste of Salt and Pepper.
It's 1 of large onion chopped.
You need Handful of coriander chopped.
It's 2-3 of tomatoes chopped.
You need 1 tsp of olive oil.
Prepare 1/2 cup of water.

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. Try this easy recipe for yogurt garlic sauce that is often used for shawarma or over meat.

Chicken, Chickpeas in refreshing coriander yogurt sauce instructions

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.

If you've ever dined at a Middle Eastern, Greek, Mediterranean, or continental cuisine restaurant, you may have found that your order for a breaded chicken cutlet, kebab, or other meat arrived with a tangy sauce. Spread yogurt mixture in serving bowls. Definitely will make again, perhaps with some shredded chicken or roasted squash to bulk it out. The roasted cauliflower and chickpea combo give it some heft, while the fennel salad and yogurt mixture brighten things up a bit. These Chickpea Fritters are quick and easy to make, with a puffy, light texture.