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Masala Yogurt Chicken with Couscous That Turns Simple Drumsticks Into Dinner
Masala Yogurt Chicken with Couscous made with butter chicken masala and Greek yogurt, served with lemon-spiced couscous and a crunchy red cabbage coleslaw. An easy, flavour-packed dinner for any night of the week
Why you will love and enjoy this Masala Yogurt Chicken with Couscous
- The butter chicken masala does most of the heavy lifting, so you get loads of flavour without a long ingredient list.
- Greek yogurt makes the sauce creamy without turning it heavy, while the crunchy slaw cuts through all those warm spices.
- And that couscous? The crispy onions, lemon zest and crushed spices give it enough personality to stand on its own.
Additional Information
- Can this be frozen? The cooked Chicken can be frozen, although the Greek yogurt sauce may change texture slightly after thawing. For the best result, freeze the chicken and sauce without adding the final 1 tbsp Greek yogurt, then add fresh Greek yogurt and dhania when reheating.
- The couscous can also be frozen, but it may be slightly softer after thawing. The coleslaw isn’t recommended for freezing, since the vegetables and yogurt mayonnaise dressing will lose their crunch and become watery.
- How long can it be stored and how? Store leftover chicken and couscous in separate airtight containers in the refrigerator for up to 3 days. Keep the coleslaw refrigerated and use it within 1 to 2 days, preferably dressing only the amount you plan to eat. Reheat the chicken until it is steaming hot throughout. If the sauce has thickened too much in the fridge, add a splash of water while reheating.
Ingredient substitutions
- Chicken drumsticks: Bone-in chicken thighs work particularly well. Boneless chicken thighs can also be used, but they’ll cook faster.
- Greek yogurt: Plain full-fat yogurt can be substituted. Stir it well before adding it to the sauce.
- Datars butter chicken masala: Another butter chicken masala can be used, but check the salt level since spice blends vary.
- Tomato paste: Tomato sauce works if that’s what you have.
- Dhania: Fresh cilantro can be used.
- Couscous: Rice works perfectly if you’d rather serve the chicken with rice.
- Red cabbage: Green cabbage can be substituted.
- Lettuce: Finely shredded cucumber or extra cabbage can replace the lettuce if you want the slaw to stay crunchy longer.
- Mayonnaise: Use extra Greek yogurt for a lighter dressing.
Masala Yogurt Chicken with Couscous
- Prep Time: 40 minutes
- Marinating: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 2–4 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
Buttery masala chicken, creamy Greek yogurt, and bright, crunchy slaw make this an easy dinner that tastes as if you fussed over it. The chicken cooks right in its spiced sauce, then gets finished with yogurt and fresh dhania for a lovely creamy finish.
Ingredients
Units
Scale
Masala Yogurt Chicken
- 4 chicken drumsticks, about 1 to 1 1/2 lb, trimmed and patted dry
- 2 tsp Datars butter chicken masala
- 1/4 tsp chili powder
- 1/4 tsp fine jeera
- 1/4 tsp ginger garlic paste
- 1/4 tsp black pepper
- 1/4 tsp salt, or to taste
- 1 tsp tomato paste or tomato sauce
- 1/2 cup water, plus more if needed
- 1 tbsp Greek yogurt, preferably full fat
- 1 tbsp freshly chopped dhania
- 1 tsp butter
Couscous
- 1 cup couscous, prepared according to package directions
- 1 small chili, finely chopped
- 1/2 tsp jeera, lightly crushed
- 1/2 tsp coriander seeds, lightly crushed
- 1 tsp lemon zest
- 2 tbsp crispy fried onions
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp mustard seeds, lightly crushed
- 1 tbsp butter
Crunchy Coleslaw
- 1 cup finely shredded red cabbage
- 1 cup finely shredded lettuce
- 1 medium carrot, grated or julienned
- 1/2 green pepper, finely sliced
- 2 tbsp Greek yogurt
- 1 tbsp mayonnaise
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
Masala Chicken
- Clean and pat 4 chicken drumsticks dry with paper towels.
- Prick the 4 chicken drumsticks all over with a fork so the seasoning can work its way into the meat.
- In a small bowl, mix 2 tsp Datars butter chicken masala, 1/4 tsp chili powder, 1/4 tsp fine jeera, 1/4 tsp ginger garlic paste, 1/4 tsp black pepper, 1/4 tsp salt and 1 tsp tomato paste or tomato sauce into a thick paste.
- Rub the masala paste all over the 4 chicken drumsticks, making sure you get it into the little cuts from the fork. Cover and refrigerate for 30 minutes.
- Add the marinated 4 chicken drumsticks to a pot with 1/2 cup water and 1 tsp butter.
- Cover and cook over medium heat for about 25 to 30 minutes, turning the chicken a few times so it cooks evenly.
- If the liquid starts drying out before the chicken is tender, add another 2 to 3 tbsp water. You want enough liquid to cook the chicken without ending up with a watery sauce.
- Remove the lid and continue cooking for another 5 to 10 minutes, turning the 4 chicken drumsticks occasionally, until the sauce reduces and coats the chicken nicely.
- Lower the heat right down.
- Stir 1 tbsp Greek yogurt with a spoonful of the hot masala sauce in a small bowl, then add it back to the pot. This keeps the Greek yogurt from splitting when it hits the hot sauce.
- Add 1 tbsp freshly chopped dhania and gently turn everything together. Don’t boil the sauce once the 1 tbsp Greek yogurt has been added.
Couscous
- Prepare 1 cup couscous according to the package directions.
- While the couscous is still warm, fluff it with a fork and mix in 1 small chopped chili, 1/2 tsp lightly crushed jeera, 1/2 tsp lightly crushed coriander seeds, 1 tsp lemon zest, 2 tbsp crispy fried onions, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp lightly crushed mustard seeds.
- Add 1 tbsp butter while the couscous is warm and toss well. Taste before serving and adjust the salt, chili or lemon zest if needed.
Crunchy Coleslaw
- Add 1 cup shredded red cabbage, 1 cup shredded lettuce, 1 grated or julienned carrot and 1/2 finely sliced green pepper to a bowl.
- In a small bowl, mix 2 tbsp Greek yogurt, 1 tbsp mayonnaise, 1/4 tsp salt and 1/4 tsp black pepper.
- Add the dressing to the vegetables just before serving and toss gently. Don’t dress it too early or the lettuce and cabbage will lose some of that good crunch.
- Serve the chicken while warm, with the crunchy coleslaw on the side.
Notes
Prepared, tried, and tested by Nazley
Recipe Card powered by
Tender masala chicken, creamy sauce, buttery couscous and crunchy slaw. Dinner is sorted.
Masala Yogurt Chicken with Couscous gives tender spiced drumsticks a creamy Greek yogurt finish, then pairs them with buttery lemon couscous and crisp homemade slaw. The contrast of warm spices, creamy sauce, bright citrus, and fresh crunch makes this a complete dinner that feels far more interesting than an ordinary chicken meal.
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