Almond Chicken with a Yogurt-Mint Sauce

Dahi Pudhina Murghi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

For a simple dinner, serve this curry with either white rice or nutty red rice. I love the burst of fresh mint with the initial mouthful, and equally relish the gentle cayenne burn as it slides down smooth and easy, thanks to the tart yogurt.


  • ½ cup plain yogurt
  • ¼ cup slivered blanched almonds
  • 8 large cloves


  1. Pour the yogurt into a blender jar, and then add the almonds, garlic, and ginger. Puree, scraping the inside of the jar as needed, to make a slightly gritty, tart-tasting marinade. Pour this into a medium-size bowl.
  2. Combine the coriander, mustard, and fennel seeds in a spice grinder, and pulverize until the blend has the texture of finely ground black pepper. Stir