Cookbook Profile

Garam Masala
and Sour Cream Chicken Bake

Prep Time: 20 minutes
Cooking Time: 45 minutes
Yield: 6 servings


I created this recipe when I was pregnant. I had been craving a black pepper taste and chicken but I could not find anything that tasted right. Finally, after many trials, success!

6 chicken thighs or drumsticks, skinned
2 tablespoons / 25 mL vegetable oil
1 large onion, thinly sliced
1/4 cup / 60 mL fat-free sour cream
1/4 cup / 60 mL fat-free plain yogurt
1/4 cup / 60 mL lemon juice
2-1/2 teaspoons / 10 mL garam masala
1/2 teaspoon / 2 mL turmeric
Salt to taste

Preheat the oven to 350 degrees F / 180 degrees C. Cut shallow incisions in the chicken to help the spices sink in.

In a large skillet over medium heat, heat the oil. Add the onions and sauté until light brown. Add the chicken and sauté, turning once, until the chicken is half cooked, about 8 minutes.

Meanwhile, in a bowl combine the sour cream, yogurt, lemon juice, garam masala, turmeric, and salt. Mix to a smooth paste. Add the chicken, turning to coat.

Transfer coated chicken to a baking dish. Bake for 20 minutes or until cooked through.

Variations: If you find garam masala too pungent for your taste, you can use ground white pepper.

Tips: This dish does not freeze well because of the yogurt and sour cream. But it will keep in the fridge for a few days and makes delicious leftovers.

Each Serving Provides: Calories: 141; Protein: 15 g; Carbohydrates: 4 g; Fat: 7 g


Buy the Book!


The Spice Is Right
Easy Indian Cooking for Today
by Monica Bhide
Callawind Publications
$18.95/trade paperback
Publication date: February 2002
ISBN: 1-896511-17-1
Recipe reprinted by permission.


The Spice Is Right



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This page created May 2002