Chicken Breasts in Yogurt Turmeric Sauce with Green Peas Recipe - Indian Cuisine

Chicken Breasts in Yogurt Turmeric Sauce with Green Peas

Chicken Breasts in Yogurt Turmeric Sauce with Green Peas Recipe - Indian Cuisine
Region / culture: India | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4


This Chicken Breasts in Yogurt Turmeric Sauce with Green Peas recipe is a flavorful and aromatic dish that combines tender chicken breasts with a creamy yogurt sauce infused with turmeric and cumin. The addition of green peas adds a pop of color and freshness to the dish, making it a perfect meal for any occasion.


This recipe draws inspiration from traditional Indian cuisine, where yogurt-based sauces are commonly used to marinate and cook meats. Turmeric, cumin, and mustard seeds are staple spices in Indian cooking, known for their vibrant flavors and health benefits. The addition of green peas adds a touch of sweetness and texture to the dish.


How to prepare

  1. In a large dish, mix together the yogurt, turmeric, cumin, mustard seeds, salt, and pepper.
  2. Add the chicken breasts and turn them to coat them in the mixture.
  3. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 2 to 4 hours.
  4. Melt the butter in a pressure cooker over medium heat.
  5. Arrange a layer of potatoes across the bottom of the pressure cooker, then add the marinated chicken and yogurt mixture.
  6. Without stirring, lock the lid of the pressure cooker and bring it to pressure over high heat for 2 to 3 minutes.
  7. Remove the pressure cooker from the heat and let it sit for 3 minutes to finish cooking.
  8. With the steam vent pointed away from your face, gently release any remaining pressure from the pressure cooker.
  9. Transfer the chicken breasts and potatoes to a serving platter and set them aside in a warm place.
  10. Cook the sauce over high heat until it is reduced and slightly thickened, which should take about 2 to 3 minutes.
  11. Stir in the peas and cilantro into the sauce.
  12. Spoon the sauce over the chicken and serve immediately.


  • Substitute chicken breasts with boneless chicken thighs for a different texture.
  • Add diced tomatoes or bell peppers for extra flavor and color.
  • Use coconut milk instead of yogurt for a dairy-free version of the sauce.

Cooking Tips & Tricks

Make sure to marinate the chicken breasts for at least 2 hours to allow the flavors to penetrate the meat.

- Use a pressure cooker to quickly cook the chicken and potatoes, ensuring that they are tender and juicy.

- Be careful when releasing the pressure from the pressure cooker to avoid any accidents.

- Adjust the seasoning of the sauce to suit your taste preferences.

Serving Suggestions

Serve the Chicken Breasts in Yogurt Turmeric Sauce with Green Peas with steamed rice or naan bread for a complete meal.

- Garnish with additional cilantro and a squeeze of lemon juice for added freshness.

Cooking Techniques

Marinate the chicken breasts to infuse them with flavor.

- Pressure cook the chicken and potatoes for a quick and efficient cooking process.

- Reduce the sauce to thicken and intensify the flavors.

Ingredient Substitutions

Use Greek yogurt instead of plain yogurt for a thicker sauce.

- Replace mustard seeds with mustard powder for a milder flavor.

- Swap green peas with edamame or green beans for a different twist.

Make Ahead Tips

Marinate the chicken in the yogurt sauce overnight for maximum flavor.

- Prepare the sauce and vegetables ahead of time for a quick assembly when ready to cook.

Presentation Ideas

Arrange the chicken breasts and potatoes on a platter and drizzle the sauce over the top. - Garnish with fresh cilantro leaves and a sprinkle of turmeric for a vibrant presentation.

Pairing Recommendations

Pair this dish with a side of basmati rice and a cucumber raita for a complete Indian meal.

- Serve with a side of roasted vegetables or a green salad for a lighter option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

320 per serving


24g per serving


10g per serving


32g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, iron, and calcium.


This recipe contains dairy (yogurt) and mustard seeds.


This dish is a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.


This Chicken Breasts in Yogurt Turmeric Sauce with Green Peas recipe is a delicious and nutritious dish that is perfect for a weeknight dinner or special occasion. The creamy yogurt sauce infused with turmeric and cumin adds a burst of flavor to the tender chicken breasts, while the green peas provide a pop of color and freshness. Serve with rice or naan bread for a complete meal that is sure to impress.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Chicken Breasts in Yogurt Turmeric Sauce with Green Peas. It was a warm summer day, and I had been invited to a potluck dinner at my friend's house. As I walked into her kitchen, the aroma of spices filled the air, and I knew I was in for a treat.

My friend, Sarah, greeted me with a warm smile and handed me a plate of the most delicious looking chicken I had ever seen. The chicken breasts were smothered in a creamy yellow sauce, speckled with green peas and garnished with fresh cilantro. I took a bite, and the flavors exploded in my mouth – tangy yogurt, earthy turmeric, and sweet peas all coming together in perfect harmony.

I couldn't help but ask Sarah for the recipe, and she happily obliged. She explained that she had learned it from her grandmother, who had passed it down through the generations. As I listened to her recount the story of how the recipe came to be, I couldn't help but feel a sense of nostalgia for my own grandmother and the recipes she had taught me over the years.

My grandmother was a wonderful cook, always experimenting with new flavors and ingredients. She had a knack for taking simple dishes and turning them into something extraordinary. I remember spending hours in her kitchen, watching her chop, stir, and taste her way to perfection.

One of my favorite memories was the day she taught me how to make her famous chicken curry. We spent the entire afternoon cooking together, and by the time we sat down to eat, the flavors had melded together into a rich, spicy stew that warmed me to my core. I knew then that I had inherited her love of cooking and her passion for creating delicious meals for those I loved.

As I sat down to write out the recipe for Chicken Breasts in Yogurt Turmeric Sauce with Green Peas, memories of my grandmother flooded back to me. I could almost hear her voice guiding me through each step, reminding me to taste as I went and adjust the seasonings to my liking.

The key to this recipe, she had told me, was in the balance of flavors. The tanginess of the yogurt had to be offset by the warmth of the turmeric, while the sweetness of the peas added a pop of freshness to the dish. It was a delicate dance of ingredients that required patience and a keen sense of taste.

I gathered all the ingredients I would need – chicken breasts, yogurt, turmeric, peas, and a handful of spices – and set to work in my own kitchen. As I stirred the sauce and watched it thicken to a creamy consistency, I couldn't help but feel a sense of pride in carrying on my grandmother's culinary legacy.

When the dish was finally ready, I plated it up and took a bite, savoring the familiar flavors that reminded me of lazy afternoons spent in my grandmother's kitchen. The chicken was tender and juicy, the sauce velvety smooth, and the peas added a burst of freshness that tied it all together.

I knew then that this recipe would become a staple in my own kitchen, a reminder of the love and care that went into every dish my grandmother cooked. As I shared the recipe with friends and family, passing it on to the next generation, I knew that my grandmother's legacy would live on through the flavors and aromas of her beloved recipes. And for that, I was truly grateful.


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