Best 8 Spicy Yoghurt Chicken Recipes

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

YOGURT MARINATED CHICKEN

Steps:

• In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro.
• Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.
• Seal bag while pressing excess air out. Rub marinade evenly over chicken.
• Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).
• Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs).
• Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side.

SPICY TARRAGON YOGURT CHICKEN

Steps:

• Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
• Garnish with harissa sauce and a sprig of tarragon.

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick.
• Mix the remaining ingredients in a bowl, season to taste.
• Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 minutes
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
• If cooking indoors, heat oven to 400F and roast the drumsticks for 30 mins until chicken is cooked through.

SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE

Steps:

• Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
• Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
• While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
• Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

GRILLED CHICKEN BREASTS IN SPICED YOGURT

Steps:

• Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
• While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
• Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
• Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.

SPICY YOGHURT CHICKEN

Steps:

• Place chicken in shallow dish.
• Mix yoghurt, garlic, cumin, coriander and chilli together and pour over chicken.
• Coat well.
• Cover and leave to marinate in refrigerator for at least 1 hour.
• Remove excess yoghurt mix from chicken.
• Arrange drumsticks on foil line baking tray and bake in moderate oven 200deg C for 35- 40 minutes or until tender and cooked.
• Place remaining yoghurt mix into saucepan.
• Blend in cornflour and sugar.
• Bring to boil, stirring.
• Reduce heat and simmer for 2 minutes.
• Drizzle sauce over chicken.

SPICED YOGURT SPATCHCOCK CHICKEN

Steps:

• Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Mix together the lemon juice, chilli powder and 1 tsp salt. Pour this over the chicken, turning so that it coats both sides. Cover with cling film and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the oil) and some black pepper in a blender until smooth.
• Remove the chicken from the fridge and spoon over the spicy paste, making sure it covers both sides. Chill for at least 4 hrs, preferably overnight.
• Light a lidded barbecue and let the flames die down. Once the coals have turned ashen, mound them up on one side. Drizzle the skin of the chicken with the oil and place, skin-side down, on the side of the barbecue with the coals underneath. Cover with the lid and cook for 15-20 mins until charred.
• Flip the chicken over and move to the side with no coals underneath. Close the lid and cook for a further 20-25 mins until cooked through. Check that the juices run clear; if not, return to the barbecue for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6, place on a wire rack over a tray and cook for 45-55 mins. To char the skin, grill for a further 5-10 mins if needed.)
• Leave the chicken to rest for 20 mins, then scatter over the coriander and serve with chapatis warmed on the barbecue, raita and your favourite chutney.