Thursday, March 03, 2016
Mine is a lazy (wo)man's shortcut that still tastes very good. It involves massaging the yogurt marinade into the chicken and setting it aside for at least 30 minutes at room temperature. I prefer using Greek yogurt so that there is less chance that it will curdle during the cooking process. Adding a teaspoonful of cornstarch to the yogurt will thicken the gravy as the chicken simmers. Greek yogurt should be brought to room temperature before marinating.
A surprising twist to the traditional razaila recipe is to add ground white pepper. It adds a spicy heat and the white pepper keeps the gravy light-coloured and creamy.