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Sunday, 2 December 2012

Yogurt Crusted Indian Spiced Chicken ...

Chicken recipe is marinated with aromatic garlic , ginger and Indian spices , combined with creamy yogurt.

Serves: 4-6

Preparation time: 15 minutes & 2 hours marinating time

Cooking time: 10-15 minutes

  • 2 cloves garlic, chopped
  • 100g fresh ginger, chopped
  • 1 whole chicken, deboned and portioned or 10 pieces
  • Juice of 2 lemons
  • 2 tsp salt
  • Handful of fresh thyme leaves
  • 1 tsp ground turmeric
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • Pinch of salt
  • Freshly ground black pepper
  • 2 red chillies, deseeded
  • Handful of chopped coriander
  • 250ml Rachel’s Greek Style Coconut Yogurt

To Serve
  •  Use fresh dill and slices of lemon

  • 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 yogurt.

This is the second marinade
  • Rub the spiced yogurt marinade over the chicken and if possible leave for a further 30 minutes.
  • Meanwhile heat up the grill or barbeque cook for 10-15 minutes

Recipe and photo credit by - Rachel's


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