Yogurt Masala Chicken with Coriander Potato Noodles

My first indian recipe on the blog. It’s strange I am posting one now considering my cooking adventures began with indian food!

Thought I’d start off with a super simple recipe.


  • Chicken thighs (4, boneless skinless)
  • Yogurt (1 cup)
  • Garam Masala powder (2 tsp)
  • Black pepper powder (1 tsp)
  • Cayenne pepper powder (1 tsp)
  • Salt (1 tsp)
  • Red potatoes (4 medium, spiralized)
  • Coriander leaves/cilantro (1/2 cup, chopped)
  • Garlic powder (1/2 tsp)
  • EV olive oil


Yogurt masala chicken —

  1. In a bowl, combine yogurt, garam masala powder, black pepper and serrano pepper powder and 1/2 tsp salt.
  2. Heat oil in a pan. Do not heat it for more than 10 seconds – this will prevent the masala from splattering.
  3. Pour the yogurt masala mixture and let cook for about 5 minutes or until it thickens.
  4. Add chicken to the mixture. Make sure to coat all pieces with the yogurt masala mixture.
  5. Let chicken cook for about 15 minutes in medium to high heat. Make sure to stir sauce and turn chicken every 5 minutes to avoid burning.
  6. After the chicken is cooked, cover and let stand for 10 minutes before serving.

Coriander Potato Noodles —

  1. Preheat oven to 375 degrees F.
  2. Mix potato noodles with olive oil, garlic powder, coriander leaves and salt.
  3. Bake potato noodles for 15 minutes. Toss the noodles at the half way point.
  4. Once the noodles have finished baking, remove pan from the oven and cover for about 10 minutes before serving.

Serve your coriander potato noodles with the yogurt masala chicken.

Tip: If you find the your chicken is too spicy, add a dollop of yogurt! It goes very well with the dish.

Enjoy! 🙂

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