A key component of the Chicken Biryani sauce. The mint and cilantro chutneys brighten the sauce while the dried fenugreek adds herbal depth. Make it just before finishing the sauce — the chicken stock must be fully cooled first or the yogurt will curdle.

Ingredients

  • Full Fat Greek Yogurt, 2–3 Tablespoons (any brand)
  • Mint Chutney, 1 teaspoon (any brand)
  • Cilantro Chutney, 1 teaspoon (any brand)
    • NOTE: many store-bought chutneys use “cilantro” and “coriander” interchangeably
  • Fenugreek (aka Kasoori Methi), dry, 1 Tablespoon
  • Chicken stock (cooled), 2 Tablespoons

Steps

  1. Make sure the chicken stock is fully cooled. If still warm, incorporate it slowly to prevent the yogurt from curdling. Do not mix if still hot.
  2. Combine all ingredients and mix well.