Yogurt and almond butter. In a chicken dish. Bet you didn’t see that one coming! But it totally works. This month’s challenge through the Stonyfield Organic Clean Plate Club was to use their yogurt and Justin’s Nut Butter in a recipe. I’ve tried some of their different nut butters before and enjoy them, but was intrigued by the maple almond butter. Rather than go the muffin or smoothie route, I decided to go rogue and go spicy.
I think this is my new favorite chicken recipe. I say that anytime I make something I like. But Mr. Spice really liked it so I really will be making this more often. Or at least whenever I need to make something for guests.
It’s basically a different variation of chicken korma, which I’ve made before. Badam means nuts, so this is a chicken dish with a creamy, almond sauce. You can be super fancy and sprinkle thinly sliced almonds as a garnish but I’m too lazy for that. And traditionally you would grind your own almond paste, but again, I’m lazy and almond butter does the trick for me. Usually the body of the gravy/sauce would come from onions that have cooked down, but in this recipe it comes from the spiced yogurt and almond butter. The browned onion slices and whole spices give it that “fancy” taste that I associate with dinner parties.
*Disclosure: Stonyfield Organic provided me with coupons for their yogurt and compensated me for this post as part of their Clean Plate Club. Justin’s Nut Butter provided me with samples of their nut butters as part of this month’s campaign. All opinions are my own.
Easy Chicken Badami
1 lb. boneless, skinkess chicken thighs
1 small onion, thinly sliced into half-rounds
2 tbsp. canola oil
1/2 cup plain non-fat Greek yogurt – I used Stonyfield Organic plain non-fat Greek yogurt
1 tsp. ginger paste
1.5 tsp. minced garlic
1.5 tsp. ground coriander powder
1 tsp. red chili powder or paprika
1 tsp. garam masala powder
1/4 tsp. ground allspice
1 tsp. salt plus more as needed
3-4 black peppercorns
1 black cardamom
4 green cardamom
1 dried red chili – optional!
1 stick cinnamon
2-3 tsp. almond butter – I used Justin’s Maple Almond Butter
salt to taste
Combine yogurt with garlic, ginger, salt and ground spices and set aside.
Heat oil in large skillet over medium-high. Add onion slices and fry until they start to turn brown. Carefully drain and remove onion slices, setting aside.
Add whole spices to oil in pan, adding more oil as needed. Cook for a couple minutes until spices begin to pop.
Add chicken thighs, cooking until they start to brown. Now add the browned onion slices back and cook another minute or two.
Carefully add spiced yogurt mixture to pan, stirring to combine. Add in the almond butter, making sure to incorporate into chicken mixture. Add water to thin out a bit if necessary.
Cover and reduce heat to medium-low for about 20 minutes, or until chicken is cooked through. Check periodically to add water as needed, but you should end up with a thick, creamy gravy. Taste for salt and adjust as necessary.