Chicken in yogurt
Such a marinade - fermented milk with spices - is very common in India. It softens and flavors chicken meat, and when baked, a nice crust is obtained.
Ingredients
Servings 6- 12 boneless chicken thighs
- 250 g natural thick yoghurt
- 1 small onion
- 6 garlic cloves
- 2 tbsp. l. zira seeds
- 1 st. l. sweet ground paprika
- juice of 1 lemon
- salt, freshly ground black pepper
- lemons and herbs for serving
Cooking
Step 1
Toast the cumin seeds in a dry frying pan, shaking, 1 minute. Pour into a mortar, add a little less than a teaspoon of salt, black pepper and paprika, crush the cumin into a powder.
Step 2
Peel the onion and garlic, cut into medium pieces and put in a blender. Add lemon juice and spice mixture, beat until smooth. Add yogurt, whisk again quickly.
Step 3
Pour the yogurt mixture over the thighs and stir. Marinate the chicken for 2 hours at room temperature or up to 24 hours in the refrigerator.
Step 4
Charcoal grilled chicken in yogurt is best - thread the meat onto skewers and grill until done, turning all the time. Alternatively, bake in a preheated oven at 220°C with the grill on for about 35 minutes. Serve with sliced lemons and herbs.