Chicken Yakhni with Yogurt and Cardamom

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 45 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Chicken Yakhni with Yogurt and Cardamom take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Yakhni with Yogurt and Cardamom?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Chicken Yakhni with Yogurt and Cardamom?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Yakhni with Yogurt and Cardamom for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Yakhni with Yogurt and Cardamom?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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