Indian yoghurt chicken recipe
A simple summer dish, this chicken recipe is marinated with aromatic garlic, ginger and Indian spices, combined with creamy yoghurt.
Ingredients
- 2 cloves garlic, chopped
- 1 whole chicken, deboned and portioned or 10 pieces
- 2 tsp salt
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 pinch of salt
- 2 red chillies, deseeded
- 250 ml Greek style coconut yoghurt
- 100 g fresh ginger, chopped
- 2 lemons, juice only
- 1 handful of fresh thyme leaves
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds
- 1 pinch freshly ground black pepper
- 1 handful of chopped coriander
- 2 cloves garlic, chopped
- 1 whole chicken, deboned and portioned or 10 pieces
- 2 tsp salt
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 pinch of salt
- 2 red chillies, deseeded
- 8.8 fl oz Greek style coconut yoghurt
- 3.5 oz fresh ginger, chopped
- 2 lemons, juice only
- 1 handful of fresh thyme leaves
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds
- 1 pinch freshly ground black pepper
- 1 handful of chopped coriander
- 2 cloves garlic, chopped
- 1 whole chicken, deboned and portioned or 10 pieces
- 2 tsp salt
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 pinch of salt
- 2 red chillies, deseeded
- 1.1 cups Greek style coconut yoghurt
- 3.5 oz fresh ginger, chopped
- 2 lemons, juice only
- 1 handful of fresh thyme leaves
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds
- 1 pinch freshly ground black pepper
- 1 handful of chopped coriander
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Begin by making a paste with the garlic and ginger and whiz them both in a food processor until finely chopped. With the juice of the lemons and the garlic add the ginger paste and rub this all over the chicken, then add the salt and thyme leaves. Leave the chicken to marinade for 1-2 hours or overnight if possible.
- Dry roast all the spices in a small frying pan until hot, shuffle the spices around so that they toast evenly and become fragrant. Place these in a food processor alongside the chillies and fresh coriander to make a second paste. Stir in the yoghurt. This is the second marinade.
- Rub the spiced yoghurt marinade over the chicken and if possible leave for a further 30 minutes.
- Meanwhile heat up the grill or barbecue.
- If cooking on a barbecue, place the chicken skin side down and leave to cook for a few minutes allowing the flames to lick the meat. Turn after 5 minutes, it should be crusted and dark on the outside. Leave to cook for a further 5 minutes turning every 2 minutes, roughly 10 minutes in total. Thicker pieces of chicken may take longer, test by pushing a skewer into the thickest part, if the juices run clear this is an indication the piece is cooked. If you are using a grill or griddle pan do exactly the same, ensuring the pan is always very hot.
- The meat should be well charred, finish with lemon juice and a good dollop of coconut yoghurt and some freshly picked dill.
Recipe provided by Rachel's Organic Yoghurt.
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