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Indian-Style Yoghurt Chicken
And so I send you into your week with a simple, tasty and really low-fat recipe. Now there’s a first! (might as well say it myself before someone else does.)
I had chicken and I had yoghurt, both needed to be used up before either one would get up and walk away on their own. I’m also the proud owner of two kitchen cabinets filled to the brim with an almost indecent amount of spices, and I’m not afraid to use them. So here’s what I came up with.
But first I have some shocking news. Are you sitting down? No? You’d better sit down.
I used coriander.
You can pick your jaw up off the floor now. No, I’m not kidding. I cannot believe I did that. I really wish I wouldn’t have done that. WHAT was I thinking?
Ingredients:
2 chicken fillets (boneless breasts)
1/2 cup yoghurt
1 tsp tandoori spices
1/2 tsp curry powder
1/8 tsp hot chili powder
1 garlic clove
1/4 tsp salt
coriander
Directions:
*this was (obviously) a recipe for two.
Flatten the chicken before placing them in a shallow dish. Just smack the heck out of ‘em. This should be one of the official anger management techniques, I tell ya!
Dump 1/2 cup yoghurt in a bowl. Feel free to use low-fat yoghurt, mine wasn’t.
Grate 1 large garlic clove and add it to the yoghurt.
I have a thing for Tandoori spices—always keep them in my pantry. Add 1 slightly heaping tsp tandoori spices.
And curry powder. I must have curry powder in my marinade, this is 1/2 a tsp. Spike the marinade with 1/8 tsp hot chili powder and 1/4 tsp salt. In hindsight, I could have added a pinch of ground cumin as well.
Clearly I wasn’t thinking! If I would’ve been, I would’ve tossed the coriander and used flat-leaf parsley in stead. But no, I just had to chop a handful of coriander while bravely ignoring the fact that just chopping the stuff almost made me gag. It did turn out to be a gorgeous orange marinade.
Pour the marinade all over the chicken, get some on both sides. Cover the tray with foil and let the chicken marinade for at least one hour. Preferably longer.
Fire up your grill. Get it really hot, lightly oil it and toss the chicken on top and grill it for about 5 minutes on each side. Of course this depends on the thickness of your chicken.
Serve on top of crispy cucumber sticks and tomato slices. Garnish with a little extra yoghurt and some freshly cracked black pepper. Give warm pita or naan bread and a big green salad on the side for a healthy, beautiful lunch or dinner.
Hate to say this because the chicken was cooked to perfection and it looked so incredibly beautiful, but the coriander completely ruined it for me. I should like coriander. I want to like coriander. But I don’t. It tastes so foul to me that it ruins everything it touches. I guess I was, am and will always be a coriander-phobic. Such is life.
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Oh my word! This chicken looks amazing. I love the color of the marinade and the tandoori spices. The final shot is lovely.
Looks divine! Just one tiny question: why does everyone seem to hate the taste of coriander?
@amwtang:
Maybe because it’s the most disgusting flavor on earth?:)
Yeah you either love or hate it (I love it) Apparently it is a genetic thing, google ‘coriander love hate’ here is just one item: http://theobligatescientist.blogspot.com/2009/03/why-some-love-or-hate-coriander.html
Very interesting
I presume you do like coriander seeds?
I don’t have any problem with coriander, but my boyfriend does (and my mother does), so I never use it and just sub in parsley. I’ve heard about the genetic thing, so I take the dislike seriously.
I was thinking of making a yoghurt chicken dish last night, since I had some yogurt left over. Instead I made potato salad. I think I’ll give in and make this tonight. It’s obviously a sign that I’m meant to eat it!
@Vanessa:
I absolutely love coriander seeds, but the flavor of fresh coriander is so foul to me it makes me gag. It’s the only herb I cannot stand.
I absolutely LOVE cilantro! However, I do share a hatred for one herb – basil. *gag* I cannot stand it, no matter how hard I try. I know how you feel, Kay!
My mother seriously gags at any trace of coriander – arms flailing and tongue lolling – but with me it’s always just “Hmm, what tastes funky in this dish? Ahh. Coriander. Of course.”
So definitely substituting parsley on this one :) otherwise it looks great – maybe on some brown rice…. *makes mental note to take chicken breasts out of freezer*
That looks really good! I must try it sometime! I don’t think I’ve even heard of coriander before, haha. :)
I made similar with fish before. It was very good!
Ik was al verbaasd, inderdaad! Jij en koriander?? Ik vind het ook nooit te eten…lijkt wel dat ik zeep in mijn mond heb…hahaha. Ik vind het een heerlijk recept, ga het zeker proberen, alleen zonder koriander. Prachtige foto’s! xxx
That looks delicious, love the color of the chicken! Yogurt really is delcious with chicken when it’s made like this, it keep the chicken so moist and flavorful!
Well I am with you I HATE Cilantro (coriander) Now mind you I do like the coriander seeds. Go figure …….
I really enjoy chicken especially when it has an Indian twist. This looks so good. Your photos are great!
Magda
Out of interest Kay what do you think of these food/drinks: green tea, brocolli, grapefruit, tonic water (and other carbonated drinks), brussel sprouts, olives, dark chocolate, walnuts, radishes and coffee?
I’m with you on the coriander – cannot stand the stuff. Everything else looks delicious, though. I just took out some frozen chicken tenders and plopped them into the marinade, sans coriander, and we’ll have them for dinner tonight.
@vanessa:
Aside from broccoli which I’m not crazy about—but that’s more a structure than flavor thing—I like them all. Especially coffee and brussels sprouts. I pretty much eat anything, provided it doesn’t look back at me from my plate and I can’t still perform CPR on it, so that rules out sushi :)
This looks so good, Kay! I happen to like cilantro, but cannot stand thyme.
Wow, gorgeous shots. Glad to see a new and healthy chicken recipe. Getting a bit tired of PW’s mushroom chicken and cream recipes lately.
I loathe cilantro. You are actually genetically pre-dispositioned to either like it or hate it, so there are a small group of us that are born to hate it.
I can use coriander which is the seed and be totally fine but once it actually grows into the leaf? GROSS.
Well thank goodness for that- Kay you are not a ‘supertaster’ (we can all breathe a sigh of relief)
While it is a very interesting phenomenon I wouldn’t want to wish it on anyone. Imagine having to avoid a long list of ingredients because they make you to gag- how sad.
@Vanessa:
I only had it this bad with bell peppers. I used to gag just smelling them. It took me 10 years to actually like them. I really taught myself to eat them by trying various ways of preparing them, and now I love them. Especially roasted.
That looks so incredibly delicious and simple. I’ll be making it this week for sure!
I actually love coriander (or cilantro, as I call it). Actually, any time I see parsley in a recipe, I substitute it for coriander. To each her own!
Yum sounds and looks tasty, thanks for the healthy recipe.
If you like ground coriander, you should really try incorporating it into recipes like these. Especially with Indian cuisine, there is a lot of coriander as one of the staple spices. The recipe looks absolutely delicious though! I, like Gemini, am a HUGE fan of cilantro, and I substitute cilantro for anything that calls for parsley.
Although, when I was a kid I’d always pick out the cilantro whenever my mom would make her yummy curries. I thought it was the most disgusting taste! It seemed almost overnight that I completely made a 180 and now put cilantro on EVERYTHING.
I already posted earlier, but basil is the one herb I absolutely cannot stand. I think it has the worst taste. It makes me think about if this stuff is genetic, what am I really missing out on? What taste do basil lovers taste that I’m just not getting? Interesting stuff!
Love your recipes :)