Minty Yogurt Chicken Food

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

VEGETARIAN BUTTER CHICKEN STUFFED PEPPERS WITH MINT YOGURT

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• In a saucepan over medium, saute the onions and chickpeas until onions are translucent.
• At the same time, boil a pot of water big enough to submerge the peppers.
• Boil peppers for 5 minutes and then remove and turn upside down in order to drain.
• Once onion is cooked, add rice and Patak's Butter Chicken for Two.
• Saute for 5 minutes.
• Place peppers into a baking dish, fill with butter chicken mixture.
• Bake for 15 minutes.
• While baking, mix mint with yogurt and put aside.
• Finish peppers with a healthy dollop of yogurt and a sprig of mint, if you're fancy like that!

YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA

Steps:

• In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
• In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
• Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

YOGURT-MINT MARINATED CHICKEN

Steps:

• Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside.
• Blend remaining ingredients; toss well to mix and then coat chicken.
• Seal bowl with plastic wrap and refrigerate for 24 hours.
• Preheat oven to 400* F.
• Place chicken on a foil-lined baking sheet and bake for 35 minutes.

MINTY YOGURT CHICKEN

Steps:

• Slash the chicken flesh at regular intervals with a sharp knife and place in a bowl.
• Mix together the honey, lemon juice, yogurt, salt and pepper and half the mint.
• Spoon the marinade over the chicken and leave to marinate for 30 minutes.
• Line the broiler pan with foil and cook the chicken under a medium-hot broiler until thoroughly cooked and golden brown, turning the chicken occasionally during cooking.
• Sprinkle with the remaining mint and serve.

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

INDIAN MINT SAUCE

Steps:

• Put all the ingredients into a food blender
• Whiz up until well combined
• Transfer to a dish and chill in the fridge
• Enjoy with any indian snack, starter or curry

YOGURT MINT SAUCE

Steps:

• Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.