Best 7 Yogurt Baked Chicken Recipes

YOGURT BAKED CHICKEN

Steps:

• Place chicken breasts into a baking dish in a sigle layer.
• In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
• Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
• For best results, cover and chill for a few hours to allow flavors to blend.
• Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.

CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
• In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
• Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
• In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.

BAKED CHICKEN WITH CHILE-YOGURT MARINADE

Steps:

• 1. To make the marinade, with the machine running, drop the garlic and jalapeño through the feed tube of a food processor. Add the onion and cilantro, and pulse until the onion is finely chopped. Add the yogurt, lime zest and juice, chili powder, and salt, and process into a purée. (Or place all of the ingredients, but only 1 cup of the yogurt, in a blender and process until smooth. Transfer the marinade to a bowl and stir in the remaining yogurt.)
• 2. Divide the chicken pieces between two 1-gallon self-sealing plastic bags. Pour in the marinade and seal the bags. Refrigerate for at least 2 and up to 8 hours.
• 3. Position two racks in the top third and center of the oven and preheat to 400°F. Line two large baking sheets with aluminum foil and lightly oil the foil. (This makes for easy cleanup.)
• 4. Remove the chicken from the marinade. Arrange on the baking sheets. Bake for 20 minutes. Turn the chicken and switch the positions of the baking sheets from top to bottom. Continue baking until a drumstick shows no sign of pink when pierced at the bone, about 25 minutes more. Transfer to a serving dish. Serve the chicken hot.

GARLIC YOGURT BAKED CHICKEN

Steps:

• Lightly pound chicken just enough to even it out; do not pound it thin. Place chicken in a large bowl and season with salt and pepper; set aside. In a separate bowl, combine garlic, yogurt, and thyme; mix until combined. Pour yogurt mixture over chicken; mix until chicken is thoroughly coated. Cover with plastic wrap and refrigerate for 4 to 6 hours. Preheat oven to 375. Grease a baking pan with cooking spray. Remove chicken from bowl and shake off any excess; discard yogurt mixture. Transfer chicken to prepared baking pan. Sprinkle panko bread crumbs over chicken breasts. Bake for 40 to 45 minutes, or until chicken is done. Remove from oven. Serve.

JULIE'S YOGURT BAKED CHICKEN

Steps:

• Preheat oven to 400.
• Place chicken into a pre-sprayed shallow baking pan.
• Into a small bowl mix place All remaining ingredients
• (EXCEPT Parmesan).
• Mix well and spread over chicken and bake 35 minutes.
• Place parmesan on top and bake another 12 minutes.

BAKED CHICKEN IN YOGURT SAUCE

Steps:

• 1. Remove any excess fat from the chicken. Put the chicken in a medium non-metallic bowl with the yogurt and diced onions. Add 1/2 tsp. salt and mix well. Cover and refrigerate overnight.
• 2. Heat oven to 350 degrees. Place the chicken pieces in a metal baking pan, making sure the pieces are separated and well covered with yogurt and onions. Bake for 40 minutes.
• 3. Then broil the chicken, with the pan set at the greatest distance from heat, until onions are somewhat blackened.Be careful not to let them burn completely. This will take 4 to 5 minutes. Sprinkle with 1/2 tsp. salt.

BAKED YOGURT-MINT CHICKEN CURRY

Steps:

• 1. Prepare the ginger-garlic paste. Then, in a small bowl, mix together the dried mint and fenugreek leaves, garam masala, and salt. Place the chicken in a large non-reactive bowl. Add 2 tablespoons ginger-garlic paste, half the spice mixture, and 1 cup yogurt. Mix well, making sure all the chicken pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.2. Heat the oil in an ovenproof saucepan over medium heat and cook the onion, stirring, until well-browned, about 10 minutes. Add the green chili peppers, the remaining ginger-garlic paste and the remaining spice mixture. Stir 1 minute, then add the remaining 1 cup yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until it comes to a vigorous boil.3. Preheat the oven to 350°F. Mix in the chicken, plus the marinade, and cook, stirring, about 5 minutes. Remove from the heat and cover, first with aluminum foil and then with the pan cover, to seal the pan.4. Place the pan on the center rack of the oven and bake about 50 minutes, or until the chicken is tender and the sauce smooth. Lightly swirl in the ground cardamom seeds and mint leaves, with parts of them visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.