Indian-spiced yogurt marinated chicken recipe

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  • Yield: 4 Servings


Indian-spiced yogurt marinated chicken
  • 2 Tbsp chopped cilantro stems
  • 1 Tbsp grated ginger juice
  • 1 lemon
  • 2 cloves garlic, minced
  • 1 Tbsp ground coriander seed
  • ½ Tbsp paprika
  • ¾ Tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • 1 tsp cayenne pepper
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • 4 boneless, skinless chicken breasts
  • ½ cup Greek-style (thick) yogurt
  • 1 Tbsp vegetable oil salt
  • 1 Tbsp butter
Black Lentils
  • 1½ cups black lentils, rinsed
  • 1 Tbsp vegetable oil
  • 2 small shallots, thinly sliced
  • ¼ cup curry leaves
  • 2 Tbsp butter salt
Tomato Chutney and Spicy Citrus Yogurt
  • 1 Tbsp vegetable oil
  • 1 small green chili, cut in half
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 4 medium tomatoes, coarsely chopped
  • 2 sprigs cilantro, leaves only
  • 1 lime juice
  • 1½ Tbsp sugar
  • salt to taste
  • 2 Tbsp chopped cilantro
  • 1 cup Greek-style (thick) yogurt
  • 2 green chilies, seeded and finely chopped
  • 1 red chili, seeded and finely chopped
  • 1 lemon zest
  • 1 lime zest
  • salt
How to Make It
  1. In a medium bowl, mix cilantro stems, ginger, lemon juice, garlic, coriander, paprika, cumin, turmeric, cardamom, cayenne pepper, cinnamon, and cloves. Add chicken breasts and coat with marinade. Allow chicken to marinate in the refrigerator for at least 30 minutes and up to overnight.
  2. Add yogurt to marinated chicken breasts, forming a paste with the spice mixture. Marinate another 20 minutes, or up to 2 hours in the refrigerator.
  3. Preheat oven to 400°F.
  4. In a large cast iron skillet, heat vegetable oil over medium-high heat. Season marinated chicken breasts with salt. Add chicken breasts to skillet. Sear until brown and slightly charred, about 3 minutes per side.
  5. Add butter and transfer skillet to preheated oven. Cook until chicken is cooked through and tender, about 6 to 8 minutes more.
  6. In a large pot, bring 5 cups of salted water to a boil. Add lentils and cook for 15 to 20 minutes, or until tender. Drain lentils.
  7. In a medium skillet, heat vegetable oil over medium heat. Add shallots and curry leaves and cook until shallots are golden brown and curry leaves are crackling, about 4 to 5 minutes. Add cooked lentils and stir to combine. Add butter and season with salt.
  8. In a medium skillet, heat vegetable oil over medium-high heat. Add chili, fennel seeds, and cumin seeds, and toast 2 to 3 minutes, or until fragrant.
  9. Add tomatoes and cilantro leaves. Let mixture simmer for 10 to 15 minutes, or until thickened. Add lime juice and sugar, and season with salt. Remove from heat. When mixture has cooled, stir in cilantro.
  10. In a medium bowl, combine green and red chilies, lemon and lime zests, and yogurt. Season with salt.

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