Baked Chicken with Yoghurt and Spices

Tuesday, July 17

I am very often faced with the dilemma upon leaving work, of what to pick up from the shops on the way home to cook for dinner.  I asked for some inspiration as I left the Physio department week, and one of the girls said I should google a recipe for Chicken cooked with yoghurt and spices.

Well google I did, and the resultant dinner with a recipe by Nigel Slater, was not only a healthier take on a chicken casserole, but also delicious!

Baked chicken with yoghurt and spices
garlic - 3 large cloves
ginger - a large lump about 40g
cumin seeds - 2 tsp
cardamom - ½ tsp
hot chilli powder - 1 tsp
paprika - 2 tsp
ground turmeric - ½ tsp
200ml plain yoghurt
 4 chicken pieces on the bone 
- 6 coriander leaves - a small handful
Set the oven at 180C/gas 4. Peel the garlic and chop it roughly. Peel the ginger and cut into thick slices then put into the food processor with the cumin seeds, cardamom, chilli and paprika, the turmeric, yoghurt, and a half-teaspoon of salt and a few generous grinds of black pepper.

I didn't have  any cardamon and so substituted this for nutmeg.  I also only had ground cumin.

Ginger and garlic

Added to spices

And then the cup of yoghurt

And blend

Pour over chicken

Put the chicken in a bowl then tip the marinade over and leave for half an hour, if you have time. Tip into a roasting tin or baking dish and leave to bake for about 40-45 minutes till golden and slightly singed on top.
Check the chicken for doneness by piercing the flesh at its thickest part.
It smelled delicious!

I served it on a bed of brown basmati and wild rice

I will certainly be making this again!

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