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Indian yoghurt chicken recipe - garlic

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garlic chicken salt ground turmeric cumin seeds salt red chillies coconut yoghurt fresh ginger lemons handful coriander seeds fenugreek seeds freshly ground black pepper handful
Viewed: 31 - Published at: 4 years ago

Ingredients

  • 2 cloves garlic, chopped
  • 1 whole chicken, deboned and portioned or 10 pieces
  • 2 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 pinch of salt
  • 2 red chillies, deseeded
  • 250 ml (8.8fl oz) Greek style coconut yoghurt
  • 100 g (3.5oz) fresh ginger, chopped
  • 2 lemons, juice only
  • 1 handful of fresh thyme leaves
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 pinch freshly ground black pepper
  • 1 handful of chopped coriander

Method

  • 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 yoghurt.
  • This is the second marinade.
  • Rub the spiced yoghurt marinade over the chicken and if possible leave for a further 30 minutes.
  • Meanwhile heat up the grill or barbecue.
  • If cooking on a barbecue, place the chicken skin side down and leave to cook for a few minutes allowing the flames to lick the meat.
  • Turn after 5 minutes, it should be crusted and dark on the outside.
  • Leave to cook for a further 5 minutes turning every 2 minutes, roughly 10 minutes in total.
  • Thicker pieces of chicken may take longer, test by pushing a skewer into the thickest part, if the juices run clear this is an indication the piece is cooked.
  • If you are using a grill or griddle pan do exactly the same, ensuring the pan is always very hot.
  • The meat should be well charred, finish with lemon juice and a good dollop of coconut yoghurt and some freshly picked dill.

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