Shakriya Chicken
Tender chicken in a tangy yogurt sauce with toasted coriander and buttery rice.
Preparation: 20 min · Cooking: 35 min · Total: 55 min · 4 servings
Ingredients
- 700 g boneless chicken thighs, cubed
- 600 g full-fat plain yogurt
- 280 g basmati rice
- 15 g cornstarch
- 1 pc egg
- 3 clove garlic cloves, crushed
- 1 tsp ground coriander
- 25 g butter
- 1 tsp salt
Instructions
Prepare Shakriya Chicken
Rinse 280 g basmati rice. Add it to 560 ml water with 1/2 tsp salt, cover and simmer gently for about 15 minutes until the water is absorbed; rest covered for 5 minutes.
The rice is tender and the water absorbed.
Cook rice: 900 seconds
Cook Shakriya Chicken
Melt 10 g of the butter in a skillet. Sear 700 g cubed boneless chicken thighs for 4–5 minutes until lightly coloured, then transfer to a clean plate; the chicken is not yet fully cooked and will finish in the sauce.
The chicken is lightly browned but not yet cooked through.
Cook Shakriya Chicken
In a cold saucepan whisk 600 g full-fat yogurt, 15 g cornstarch, 1 egg and the remaining 1/2 tsp salt until smooth. Stir constantly over medium-low heat for about 10–12 minutes until the sauce is hot and thickened (at least 71°C); do not let it boil hard.
The yogurt-egg sauce is smooth and thickened at 71°C or hotter.
Stir yogurt sauce: 720 seconds
Finish and serve Shakriya Chicken
Add the seared chicken and its juices to the yogurt sauce; simmer gently for 10–12 minutes until the thickest chicken piece reaches 74°C. Briefly fry 3 crushed garlic cloves and 1 tsp ground coriander in the remaining 15 g butter until fragrant, about 1 minute, and spoon over the chicken. Serve with the rice.
The thickest chicken piece reaches 74°C and the sauce remains smooth.
Tips
- Keep the heat moderate and stir the yogurt continuously until it is hot enough to stabilize.
- Use thigh meat for chicken that stays tender during the final simmer.
Common mistakes
- A hard boil can split the yogurt sauce.
- Stopping after browning leaves the chicken undercooked; finish it in the sauce to 74°C.
Substitutions
- Use lactose-free Greek-style yogurt loosened with a little water if needed.
Storage
Cool chicken sauce and rice promptly in separate containers; refrigerate at 4°C or below within 2 hours and use within 2 days.
Reheating
Reheat chicken sauce and rice separately until piping hot throughout (74°C), stirring the sauce gently and adding a spoonful of water if needed.
About this recipe
Shakriya is a Levantine yogurt-based comfort dish whose bright, tangy sauce is often served with plain rice to balance its richness.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.