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Recipe for :

Garam Masala and Sour Cream Chicken Bake

This recipe comes from Monica Bhides's book The Spice is Right.

A new young voice in Indian cooking, Monica Bhide was probably born with a mixing spoon in her mouth! Since the age of ten, cooking has been a lifelong passion for this accomplished caterer and home chef. Monica specialises in Indian cuisine and has prepared everything from an intimate dinner for two to large parties of 40. A graduate of several formal cooking courses in her native India, she is also a voracious cookbook reader and counts hundreds of cookbooks in her collection.

Frustrated by the lack of straightforward Indian cookbooks, Monica became inspired several years ago to develop simplified and healthful versions of her favorite Indian dishes. The result is the collection of mouthwatering Indian recipes in her book The Spice is Right, where Monica, in her down-to-earth and lively writing style, guides Indian food lovers on a non-intimidating and flavourful foray into home-style Indian cooking.

If you would like to purchase a copy of The Spice is Right <click here>

"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°F / 180°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.


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.


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

Serves 6

Monica Bhide
The Spice is right

If you would like to purchase a copy of The Spice is Righ
t <click here>

© Monica Bhide, The Spice is Right