Chicken Yakhni with Yogurt and Cardamom

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A delicate, yogurt-based chicken curry with warm cardamom notes, perfect for serving with rice. This indian ready in about 60 minutes pairs chicken breast, medium onion, inch piece ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lbs chicken breast
• 1 medium onion
• 1-inch piece ginger
• 3 cloves garlic
• 3 cardamom pods
• 1 cinnamon stick
• 1/2 cup yogurt
• 1 tsp garam masala
• 1/2 tsp cumin seeds
• 1.5 cups water
• to taste salt
• 2 tbsp ghee

Instructions

1. Step 1: Cut 1.2 lbs chicken breast into 1-inch cubes and season with salt. Set aside.
2. Step 2: Heat 2 tbsp ghee in a pot over medium heat. Add 1 medium finely chopped onion and cook until translucent, about 5 minutes. Add 1-inch minced ginger and 3 minced garlic cloves, then cook for 2 more minutes until fragrant.
3. Step 3: Add 3 cardamom pods, 1 cinnamon stick, and 1/2 tsp cumin seeds to the pot. Cook for 1 minute, then add the chicken cubes and cook for 5 minutes until lightly browned.
4. Step 4: Pour in 1.5 cups water and bring to a gentle simmer. Cover and cook for 20 minutes, or until chicken is cooked through.
5. Step 5: Stir in 1/2 cup yogurt and 1 tsp garam masala. Simmer uncovered for 10 minutes until the sauce thickens and coats the back of a spoon. Adjust salt if needed.