Mix yogurt, garlic, ginger, garam masala, turmeric,
-1/2 cups plain yogurt with the next 9 ingredients
Combine yogurt, garlic, onion, turmeric, cinnamon, paprika,
In bowl, mix together yogurt, garlic, salt, cardamon, chili powder, cinnamon and ginger.
Add chicken and marinate for 2 hours.
On broiler rack, arrange chicken in single layer, skin side down.
Place rack 6-inches from heat and broil, basting with marinade 20 minutes.
Turn chicken and broil, basting with marinade, 15 minutes longer or until fork can be inserted in chicken with ease.
Makes 4 servings.
Combine first nine ingredients,and pour into a large ziploc bag.
Add the chicken to the bag, seal, and turn bag to coat chicken with mixture.
Refrigerate 8 hours or overnight.
I think overnight is best.
You can grill over indirect medium heat until done.
But I used my Showtime Rotisserie.
If you have one, (and if you don't, they're very cool), use the flat basket and cook for about 25 minutes.
ntainer and freeze.
Place chicken in a large resealable
o combine.
Add the chicken breasts, toss to coat thoroughly
Combine chicken thighs, 2 tablespoons soy sauce,
For the chicken: In a small bowl combine
In a large bowl, mix the soy sauce, brown sugar, sugar, and ginger. Place chicken into the mixture. Chill in the refrigerator 6 to 8 hours, or overnight.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Place marinated chicken in the prepared baking dish. Bake in the preheated oven at least 1 hour, or until meat is no longer pink and juices run clear.
In large heavy skillet over medium-high heat, cook butter until bubbly and begins to brown.
Add marinated chicken strips. Saute about 4 minutes or just until opaque throughout and lightly golden.
Fold in parsley and chives.
Immediately remove to warm serving plate.
Makes 4 servings.
In a large bowl, combine yogurt, ginger, cumin, chile flakes and
hop the parsley.
Place chicken in a large bowl for
Mix the yogurt, 1 tbsp of the oil, honey, garlic, coriander and cumin in a medium bowl. Add the chicken; turn to coat. Cover and refrigerate 30 mins to marinate.
Preheat the oven to 425\u00b0F. Place the chicken in a single layer in a foil-lined baking pan. Drizzle with the remaining 1 tbsp oil.
Bake for 35-40 mins or until golden and cooked through. Garnish with the cilantro and and serve with the rolls.
he yogurt, lemon juice, garam masala,and turmeric.
Add the chicken
/3 cup of yogurt. Mix the chicken pieces into this mixture
Mix tandoori paste and yogurt. Add chicken and marinate for 1 hour.
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Place marinated chicken on prepared tray and bake for 15-20 mins.
Meanwhile, heat ghee and saute the garlic and onion. Add curry powder, cayenne and cumin and toast briefly. Add coconut milk and chickpeas and simmer for 5-6 mins, stirring occasionally. Add spinach and cook down slightly. Add sugar and season to taste. Slice chicken and serve with curry sauce and warm naan on the side.
a bowl. Many Vietnamese Chicken recipes usually require a short time
In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.
or 15 minutes.
Combine yogurt, 2 cloves minced garlic, shredded