Preheat oven to 475\u00b0.
In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
Add chicken; turn to coat.
Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160\u00b0, 25 to 30 minutes.
Meanwhile, peel apple; coarsely grate into a medium bowl.
Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
Serve sauce alongside chicken, with rice, if desired.
Combine yogurt and green chilies, onions,
br>Coat one piece of chicken breast with yogurt as thickly as possible
Wash and pat dry chicken.
Prick the skin with a fork.
he yogurt and pulse just until blended.
Put the chicken thighs
About 5 hours before serving or day ahead, in medium bowl, mix all ingredients, except chicken.
Cut skin from chicken breasts, legs and thighs.
Place chicken in yogurt mixture, turning to coat well.
(Use skin, wings, back, neck and giblets for stock another day.)
Cover and refrigerate at least 4 hours or overnight, turning occasionally.
aste. Place chicken in a shallow dish and brush with one-third
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
Place the chicken breasts, 1 at a time,
tand, covered, 5 mins. Fluff with a fork to separate grains
ip, mix the yogurt and mint and season with salt. Refrigerate until
00b0F. Line a baking pan with parchment paper. Place cornstarch, egg
arge rimmed baking sheet; season with salt and pepper. Roast, tossing
n a shallow bowl. Add chicken, turn to coat and refrigerate
ach chicken thigh three times. Combine the tandoori paste, yogurt and lemon
il together. Sprinkle with half paprika and season with salt and pepper
aking sheets with parchment. In a large, shallow bowl, combine yogurt, garlic
Preheat oven to 350\u00b0F.
Line 2 large baking trays with parchment paper. Combine breadcrumbs, parsley, cilantro and cumin. Whisk together eggs and milk. Dredge chicken drumettes in flour, egg mixture then breadcrumbs. Transfer to prepared trays and lightly coat with oil. Bake, turning once, for 30 mins, or until golden brown and cooked through.
Meanwhile, whisk together yogurt, garlic and sumac. Serve chicken with sumac yogurt.
ater; stir into couscous. Cover with plastic wrap. Let stand for
baking pan with parchment paper. Toss the chicken with 3 tsp of