Chicken Yogurt Cumin Braise

Name: Chicken Yogurt Cumin Braise
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 300 g Boneless chicken breast; 160 g Plain yogurt; 100 g Yellow onion; 3 g Ground cumin; 2 g Ground coriander; 20 ml Olive oil; 120 ml Water; 3 g Fine salt

Yogurt softens the flavor of a cumin-and-coriander chicken braise without becoming a separate cold topping. It is a dinner to finish gently once the chicken has reached its safe cooking temperature. Stir a little hot sauce into the smooth yogurt first, then fold it back into the pot. Avoid a vigorous boil at this final stage.

Chicken pieces in a pale yogurt curry with whole aromatic spices. — Representative photograph · Yogurt chicken curry by pelican · Source · CC BY-SA 2.0. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. This adaptation is available under CC BY-SA 2.0. The source identifies yogurt chicken curry. The whole-spice garnish and sauce texture vary; the photograph does not establish the exact spice formula. Not a photograph of a PANTRISORA kitchen trial.

South Asian · Preparation time: 15 min · Cook time: 25 min · Total time: 40 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

Use a food thermometer to check that chicken reaches 74°C (165°F).

Official U.S. cooking temperature guidance

Ingredients

300 g Boneless chicken breast
160 g Plain yogurt
100 g Yellow onion
3 g Ground cumin
2 g Ground coriander
20 ml Olive oil
120 ml Water
3 g Fine salt

Allergens listed for these ingredients · Milk. Check package labels.

Step-by-Step Instructions

Dice onion and soften in oil in a saucepan. Stir in cumin and ground coriander, then add cubed chicken.
Add measured water and salt and simmer covered until the chicken reaches 74°C. Reduce heat to very low.
Whisk yogurt smooth, stir a little hot sauce into it, then fold into the pot. Warm gently without a vigorous boil and serve.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, food thermometer, whisk and spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep plain yogurt, tempered with warm sauce over low heat. Flavored sweet yogurt changes the sauce and is not an equivalent; avoid vigorous boiling after adding it.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.