Yogurt Marinated Chicken Recipe
Yogurt is one of those foods that does not seem to change much in the dairy aisle. Sure, there are the greek varieties, no fat varieties and sugar free varieties, but they are all mostly sweet except for the plain versions. I suppose putting it in a tube for the kids was a big innovation or maybe Brogurt tipped the scales of new thinking, but I don’t think so. There is a big gap between the sweet yogurt world we live in and the savory/salty yogurt world the rest of the world lives in. Why is a mystery because savory yogurt is delicious! And no, we don’t have to imagine a vegetables on the bottom yogurt.
Perhaps the first suggestion that yogurt could be savory was the “I hate Fat” attitude of the 90’s that brought plain yogurt to the fore as a sour cream replacer. It didn’t stick much past that as far as I can tell. Sure, we have all experienced tsatziki – that delicious Greek, garlic and cucumber yogurt spread/dip that we lovingly slather on gyro wraps, but there is much more to it than that. In Turkey, a salted yogurt called Ayran is a popular drink. It is a perfect dink with a kebap or kofte, especially when they are spicy. Both lebneh and raita, from Lebanon and India, respectively are also savoury yogurts used with savory foods. The famous lassi from India is not only sweet. There are savory options.
At the very least a few people have recognized that yogurt makes a great marinade. The acidity does meat good, just like butter milk does good for fried chicken. With any number of seasonings, yogurt can be turned into a powerful flavor force for plain eating and for marinating! Here is a yogurt marinated chicken recipe I am sure everyone will enjoy, plus 2 extra. The first is an easy bread machine, grilled bread recipe that goes great with the yogurt marinated chicken’s sauce (which yogurt is also great in!) and the second is a simple to make, savory lime and mint yogurt drink (come on give it try!). BIG YUM!
The Yogurt Marinated Chicken Recipe and Sauce
- 8 skinless chicken thighs
- 1 tbsp freshly grated ginger
- 2 tsp of garam marsala or cumin powder
- 1 tsp of garlic powder
- 1 tsp of mild paprika or hot chilli powder
- 1 cup of plain yogurt
- salt and pepper
- 1 clove of garlic
- 1 medium sweet onion
- 1 yellow bell pepper
- 1 orange bell pepper
- 2 tsp of garam masala or cumin
- 2 tsp of paprika
- 2 cups canned tomato sauce
- 1 cup of plain yogurt
- olive oil
- salt and pepper
- 1 small bunch of fresh cilantro
- In a medium bowl combine all the marinade ingredients together and mix well.
- Add the chicken pieces and coat thoroughly.
- Cover the bowl with plastic wrap and store it in the refrigerator.
- Let the chicken marinate for at least an hour. Over night is even better.
- Preheat the oven to 400F.
- Remove as much excess marinade from the chicken as possible and place the thighs on a baking tray that has been sprayed with on stick spray.
- Bake the chicken until it is cooked through - when an instant read thermometer reads 165F - about 20-25 minutes.
- Remove it from the oven and set the chicken aside.
- While chicken is baking make the sauce.
- Chop the garlic finely.
- Chop the onion into medium dice.
- De-seed and slice the peppers into thin strips .
- In a large saute pan, heat 3 tbsp of olive oil over medium heat. Add the garlic and sauté until it begins to soften and is fragrant.
- Add the onion and continue cooking until it is softened.
- Add the peppers and sauté until they begin to soften.
- Add the spices and stir well. Cook 30 seconds.
- Add the tomato sauce and bring to a simmer. Simmer about 10 minutes until the sauce thickens and the vegetables are tender.
- Add the yogurt and stir well.
- Add the cooked chicken thighs and any juices from the baking pan. Simmer another 5-10 minutes until the chicken is heated through.
- Sprinkle the chopped cilantro over the chicken and sauce.
- Serve hot.
- 1 cup of water
- 2.5 cups of flour
- 1/2 cup of whole wheat flour
- 1 tsp of salt
- 1 tbsp of sugar
- 2 tsp of dried yeast.
- Place all the ingredients into the bread maker pan and use the dough setting according to the bread machines instructions.
- After the dough is made, punch it down and place it on a floured work surface.
- Form the dough into a small disc and cut it into 8 pieces.
- Form the pieces of dough into 8 small circles about 4-5 inches in diameter.
- Let rise again about 10 minutes.
- (optional) Brush the dough lightly with olive oil and season with salt and pepper.
- Place the dough rounds on a hot grill or grill pan and cook for about 5 minute then flip them with tongs. Cook another five minutes until cooked through.
- Serve hot!
- 2 cups of plain yogurt
- 2 cups of cold water
- 1 tsp of salt or to taste
- 2 limes
- 20 mint leaves
- 10 ice cubes
- Place the yogurt and water in a blender.
- Add the salt.
- Squeeze in the juice of the limes.
- Add the mint and ice.
- Blend until smooth.
- Serve cold.
- This can be made ahead and placed in the refrigerator. Give it a stir before serving.
I hope you enjoy!
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Do you ever marinate in yogurt? Have any tips to share? Let us know all about it in the comments or on Facebook.
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Delicius