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Spicy Chicken With Yogurt And Dill


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  • 2 pounds boneless skinless chicken breast halves cut crosswise
  • into 1"-wide strips
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3/4 cup plain yogurt
  • 3 tablespoons vegetable oil
  • 2 large shallots chopped
  • 2 tablespoons minced seeded red jalapeño chilies
  • 2 tablespoons minced peeled fresh ginger
  • 2 teaspoons ground cumin
  • 1/2 cup chopped fresh dill


Servings 4


Step 1

Place chicken in medium bowl; sprinkle chicken with salt and pepper. Stir in plain yogurt. Refrigerate at least 30 minutes and up to 2 hours.

Heat vegetable oil in heavy large skillet over medium-high heat. Add shallots, chilies, ginger and cumin; sauté until shallots are tender, about 2 minutes.

Add chicken with yogurt and sauté until chicken begins to brown, about 3 minutes. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes.

Uncover skillet. Stir in dill. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute. Season to taste with salt and pepper and serve.

This recipe yields 4 servings.

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