This weekend has not been the best for me, so today I prepared something to try to feel better; basmati rice with fenugreek, quick chicken biryani and kulcha naan, with nigella seeds. This time I marinated the chicken with some yoghurt, but I am not able to do a real thick gravy, the chicken was good and soft but the “sauce” was very watery 🧐
Does anybody have an advice for me?
Anyway, naan is perfect as comfort food ♥️

13 comments,0 shares,7 likes
Hari Ghotra
10 months

P.s @Ann Own - I hope you are feeling more uplifted today!

Hari Ghotra
10 months

All this advice is spot on @Ann Own the gram flour will stabilise the yoghurt to but always go for full fat Greek yog. That said @traceyross and @Jo Dunn advice - you can always reduce the sauce to thicken it. If you are worried about the chicken poking too long take the chicken out and stir fry the sauce to thicken.

Ann Own
10 months

@boo, I will try for sure! Thank you for your kind words 😊

boo
10 months

A really lovely meal ⭐️⭐️⭐️ and great pictures! @Ann Own
Your naan looks perfect! Nothing to improve!!!!
As to the liquid in the gravy you’ve got good advice. Other solution: put a spoonful of gram flour in the yoghurt, mix well and add to the dish.

Ann Own
10 months

@latif thank you 🙏🏻

Ann Own
10 months

Thanks to everybody! @Andypsilon this is very interesting for me! As I don’t love milk products, your solution with gram flour could really work for me! It’s very similar to what we do to thicken goulash, just adding flour! @Jo dunn I did this exactly, maybe the problem is that I use olive oil and not gee and that I used a normal white yoghurt and not the Greek one as @Arthur vdH and @traceyross say! Thank you guys, it’s nice sharing recipes with people with so much experience like you! I have a loooot to learn 😁

latif
10 months

Lovely @Ann Own!!! Beautiful colors!!!

traceyross
10 months

Hi @Ann Own your cooking looks fantastic and you can’t beat naan for comfort food. There might of been a bit of extra water from the chicken and if the yoghurt was not Greek it would not be as thick. Maybe cooking a little bit longer with the lid off the pan to reduce down the water and stirring? This is what I often find when I have extra water it’s often from the chicken/meat.

Arthur vdH
10 months

Your choice of meal would lift anyone’s soul @Ann Own . The gravy: I find it really depends on the kind of yoghurt. There’s the really fluid yoghurt and I can never get a good gravy with that. Then there’s the really thick full fat Greek yoghurt, and that works much better.

Jo dunn
10 months

P.S. your pics show some delicious looking food @Ann Own 📸💕

Jo dunn
10 months

@Ann Own

Jo dunn
10 months

Sorry you've had a less than great time, Ann. That's horrid, but pat on the back for cooking, 🙌 , which lifts the soul, stirs the heart and moves us on into a different place. Onions, garlic, ginger, tomatoes all cooked down in oil, (20mins minimum) together with appropriate spices (e.g. mustard seeds. cumin seeds, turmeric. chillies etc ) will create your thick gravy. Either cook right down and have a thick mushy gravy or blend for thick smooth gravy. 💕

Andypsilon
10 months

Hey @Ann Own I would take gram flour (chickpea flour). Heat oil in a pan put 2 tablespoons gram flour to the pan and stir constantly until the flour turns to light brown. Cool down the toasted gram. This gram give to approx 200g of yogurt.