Apr 19, 2010

Indian-Style Yoghurt Chicken

Indian-style yogurt 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!
Indian-style yogurt chicken

Dump 1/2 cup yoghurt in a bowl. Feel free to use low-fat yoghurt, mine wasn’t.
Indian-style yogurt chicken

Grate 1 large garlic clove and add it to the yoghurt.
Indian-style yogurt chicken

I have a thing for Tandoori spices—always keep them in my pantry. Add 1 slightly heaping tsp tandoori spices.
Indian-style yogurt chicken

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.
Indian-style yogurt chicken

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.
Indian-style yogurt chicken

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.
Indian-style yogurt chicken

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.
Indian-style yogurt 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.
Indian-style yogurt chicken

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.

Indian-Style Yoghurt Chicken
Ingredients

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  • 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
  1. This was a recipe for two. Flatten the chicken before placing them in a shallow dish. Combine the yoghurt with 1 large grated or chopped garlic clove and 1 slightly heaping tsp tandoori spice, 1/2 tsp curry powder, 1/8 tsp hot chili powder and 1/4 tsp salt. Feel free to add a pinch of cumin as well.

    Chop a chop a handful of coriander or flat-leaf parsley and add it to the 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.
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    42 Comments »

    1. 1

      Oh my word! This chicken looks amazing. I love the color of the marinade and the tandoori spices. The final shot is lovely.

      Memoria on Apr 19, 2010 @ 8:05 am Reply
    2. 2

      Looks divine! Just one tiny question: why does everyone seem to hate the taste of coriander?

      amwtang on Apr 19, 2010 @ 8:50 am Reply
    3. 3

      @amwtang:

      Maybe because it’s the most disgusting flavor on earth?:)

      Kay on Apr 19, 2010 @ 8:53 am Reply
    4. 4

      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?

      Vanessa on Apr 19, 2010 @ 9:37 am Reply
    5. 5

      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!

      Alison on Apr 19, 2010 @ 9:44 am Reply
    6. 6

      @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.

      Kay on Apr 19, 2010 @ 9:49 am Reply
    7. 7

      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!

      Puffs on Apr 19, 2010 @ 10:32 am Reply
    8. 8

      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*

      Yaara on Apr 19, 2010 @ 10:40 am Reply
    9. 9

      That looks really good! I must try it sometime! I don’t think I’ve even heard of coriander before, haha. :)

      Marie on Apr 19, 2010 @ 10:42 am Reply
    10. 10

      I made similar with fish before. It was very good!

      tigerfish on Apr 19, 2010 @ 10:56 am Reply
    11. 11

      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

      Loyoya on Apr 19, 2010 @ 11:05 am Reply
    12. 12

      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!

      chocolate shavings on Apr 19, 2010 @ 1:00 pm Reply
    13. 13

      Well I am with you I HATE Cilantro (coriander) Now mind you I do like the coriander seeds. Go figure …….

      Arrisje on Apr 19, 2010 @ 1:54 pm Reply
    14. 14

      I really enjoy chicken especially when it has an Indian twist. This looks so good. Your photos are great!
      Magda

      my little expat kitchen on Apr 19, 2010 @ 2:59 pm Reply
    15. 15

      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?

      Vanessa on Apr 19, 2010 @ 3:08 pm Reply
    16. 16

      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.

      Louanne on Apr 19, 2010 @ 3:13 pm Reply
    17. 17

      @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 :)

      Kay on Apr 19, 2010 @ 3:13 pm Reply
    18. 18

      This looks so good, Kay! I happen to like cilantro, but cannot stand thyme.

      Maria on Apr 19, 2010 @ 3:19 pm Reply
    19. 19

      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.

      Lindy on Apr 19, 2010 @ 3:21 pm Reply
    20. 20

      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.

      Raven on Apr 19, 2010 @ 3:36 pm Reply
    21. 21

      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 on Apr 19, 2010 @ 3:49 pm Reply
    22. 22

      @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.

      Kay on Apr 19, 2010 @ 3:53 pm Reply
    23. 23

      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!

      Gemini on Apr 19, 2010 @ 4:10 pm Reply
    24. 24

      Yum sounds and looks tasty, thanks for the healthy recipe.

      Brad on Apr 19, 2010 @ 5:21 pm Reply
    25. 25

      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 :)

      Rhea on Apr 19, 2010 @ 6:13 pm Reply

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