My Indian Spiced Chicken Breasts are golden and fragrant. This dish should be served with either steamed basmati rice or warm naan.
- 4 Tablespoons Olive Oil
- 4 Large Chicken Breasts (Bone In & Skin On)
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Unsalted Butter
- 1 Sliced Large Onion
- 6 Chopped Garlic Cloves
- 2 Tablespoons Grated Peeled Ginger
- 2 Teaspoons Ground Coriander
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Turmeric
- 1/2 Teaspoon Cayenne Pepper
- 2 Cups White Wine
- 1/2 Cup Plain Greek Yogurt
Preheat your oven to 300º F. Heat the olive oil in a large Dutch oven over a medium-high heat. Season the chicken with the kosher salt and then place the chicken breasts into the heated pot. Cook the chicken breasts for 5 minutes per side. Remove the chicken breasts and transfer to a plate.
Do not remove the drippings. Add the butter, onions and garlic to the pot. Cook for 10 minutes until the onions are soft and golden brown. Stir in the ginger, coriander, cumin, turmeric and cayenne. Cook for 1 minute.
Stir in the white wine and cook for 2 minutes. Turn the heat down to low and stir in the Greek yogurt. You don’t want the yogurt to boil as it may curdle. Return the chicken breasts to the pot.
Turn off the heat and transfer the Dutch oven to the oven. Cook for 1 1/2 to 2 hours.
Remove from the oven and transfer the chicken breasts and sauce to a large deep platter. Serve with basmati rice or warm naan. Serves 4 people.