Spicy Yoghurt Chicken Food

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

SPICY YOGURT CHICKEN

Steps:

• directionsStep 1In a large bowl, combine yogurt, onion, garlic, cayenne, lime juice, honey, oil, salt, cumin, paprika and cinnamon.Step 2Add chicken and coat well.Step 3Cover and refrigerate for at least 30 minutes or up to 12 hours.Step 4Preheat oven to 375°.Step 5Line a baking sheet with parchment paper and place chicken tenders on top.Step 6Bake chicken until golden brown, about 12-15 minutes.

SPICY YOGHURT CHICKEN

Steps:

• Place chicken in shallow dish.
• Mix yoghurt, garlic, cumin, coriander and chilli together and pour over chicken.
• Coat well.
• Cover and leave to marinate in refrigerator for at least 1 hour.
• Remove excess yoghurt mix from chicken.
• Arrange drumsticks on foil line baking tray and bake in moderate oven 200deg C for 35- 40 minutes or until tender and cooked.
• Place remaining yoghurt mix into saucepan.
• Blend in cornflour and sugar.
• Bring to boil, stirring.
• Reduce heat and simmer for 2 minutes.
• Drizzle sauce over chicken.

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick.
• Mix the remaining ingredients in a bowl, season to taste.
• Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 minutes
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
• If cooking indoors, heat oven to 400F and roast the drumsticks for 30 mins until chicken is cooked through.

CHICKEN SHAWARMA WITH YOGURT SAUCE

Steps:

• Combine 1/4 cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 teaspoon salt and turmeric in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.
• Position racks in upper third and center of oven; preheat to 450 degrees F. Coat a baking sheet with cooking spray.
• Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.
• Meanwhile, combine the remaining 1/2 cup yogurt, 1 tablespoon lemon juice, 1 garlic clove, 1/4 teaspoon salt, cucumber and herbs in a small bowl. Divide the chicken among lavash halves. Serve with the yogurt sauce and lettuce and tomato, if desired.

SPICY YOGHURT CHICKEN

Steps:

• Make a few slashes in each chicken breast and place into a plastic bag.
• Add the remaining ingredients to the bag and seal, then squish to make sure the meat is covered in the marinade.
• Refrigerate for 30 mins minimum, longer if you have the time.
• Heat oven to 200c/fan 180c/gas6 and roast for 30 mins or until the chicken is cooked through.

SPICY YOGURT SAUCE

Steps:

• Saute the onions and chiles in the oil until tender, about 10 minutes. Add the cumin and coriander and saute for a minute, stirring constantly. Stir in the tomato and flour and cook for 2 minutes. Finally, stir in the yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle. Add salt to taste and serve