Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken thighs dry; season with salt and pepper. In a wide pot, heat 1 tablespoon oil over medium-high; brown chicken 3–4 minutes per side. Set aside. Soften 1 diced onion in the pot 4 minutes; add 2 minced garlic cloves 30 seconds.

2. 2

   Return chicken. Add 2 cups chicken stock, ½ teaspoon turmeric or a pinch of saffron if you have it, and ½ teaspoon ground cardamom or allspice. Simmer gently, covered, 15–18 minutes until chicken is cooked through and tender. Remove chicken; keep warm. Keep about 1½ cups of the cooking liquid in the pot.

3. 3

   Lower heat. Whisk 1½ cups plain yogurt (room temp helps) with 1 teaspoon cornstarch in a bowl, then whisk into the pot liquid. Warm gently 3–5 minutes until the sauce thickens slightly — don't boil hard or the yogurt can split. Taste for salt. Shred or slice the chicken and nestle back in.

4. 4

   Serve over rice or bulgur (traditionally with flatbread under the rice). Spoon plenty of yogurt sauce over. Top with toasted almonds and chopped parsley. You want tender chicken in a warm, tangy yogurt sauce — not curdled yogurt soup or dry chicken with a cold dollop.