Indian yoghurt chicken recipe Recipe

Name: Indian yoghurt chicken recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (8.8fl oz) Greek style coconut yoghurt; 100 g (3.5oz) 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

Servings: persons

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 (8.8fl oz) Greek style coconut yoghurt
100 g (3.5oz) 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

1
Begin by making a paste with the garlic and ginger and whiz them both in a food processor until finely chopped.
2
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.
3
Leave the chicken to marinade for 1-2 hours or overnight if possible.
4
Dry roast all the spices in a small frying pan until hot, shuffle the spices around so that they toast evenly and become fragrant.
5
Place these in a food processor alongside the chillies and fresh coriander to make a second paste.
6
Stir in the yoghurt.
7
This is the second marinade.
8
Rub the spiced yoghurt marinade over the chicken and if possible leave for a further 30 minutes.
9
Meanwhile heat up the grill or barbecue.
10
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.
11
Turn after 5 minutes, it should be crusted and dark on the outside.
12
Leave to cook for a further 5 minutes turning every 2 minutes, roughly 10 minutes in total.
13
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.
14
If you are using a grill or griddle pan do exactly the same, ensuring the pan is always very hot.
15
The meat should be well charred, finish with lemon juice and a good dollop of coconut yoghurt and some freshly picked dill.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cloves garlic, chopped, 1 whole chicken, deboned and portioned or 10 pieces, 2 tsp salt, 1 tsp ground turmeric, and more.

Yes, Indian yoghurt chicken recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian yoghurt chicken recipe

How did you like this recipe?

Frequently Asked Questions