Greek Yogurt Chicken Marinade
Delicious chicken marinade with yoghurt and spices served with steamy basmati rice. The yoghurt makes the chicken soft but with nice crispy skin, so divine. Perfect for those curry dinners.
Servings: 4 people
Calories: 2612kcal
Equipment
- Baking paper
- Alluminuim foil
- Medium oven tray
- Medium Bowl
- Spoon
- Ovenproof pan or tray 12x15 cm
- Small saucepan
- Chopping board
- Knife
Ingredients
Chicken marinade
- 4 chicken thighs with skin
- 1 clove garlic cut it into small slices
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon ginger powder
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 150 gr Greek yogurt
- 3 tablespoon olive oil extra virgin
Steamy rice
- 340 ml cold water
- 3 cinnamon sticks
- 5 cloves
- ½ lemon shaved rind
- 12 fresh leaves of curry or 18 leaves of dry curry
- 200 gr basmati rice rinsed soaked in water for 15 minutes and well drained
- 1 teaspoon salt
- 30 gr unsalted butter
- 1 teaspoon lemon juice
Instructions
Marinade 12 hours before
- Place the chicken tights, the spices, the salt, the black peppercorn, the garlic cut it into small slices, and the olive oil in a medium bowl and mix well all the ingredients.
- Once is all well combined, pour the Greek yogurt and mix well, cover with a cling film and leave for 12 hours to rest.
Steamy rice
- When the half day has passed, preheat the oven to 200°C /180°C Fans.
- Add the cinnamon sticks, cloves, lemon rind, curry leaves, salt in a medium saucepan, and cover with cold water. Bring to boil on medium heat. Once the water has started to boil, remove the saucepan from the heat and set aside.
- Spread the rice in a roasting tray or in an ovenproof pan, 12x15 cm. Cover the rice with boiling water and aromatics and stir well. Lay some greaseproof paper over the rice and the water, cover again with some foil to seal the roasting tray. Place it in the oven and cook for 25 minutes.
Chicken marinade
- In an oven tray, covered with some baking paper, place the chicken thighs with the skin face up and pour all the creamy texture on top of it. Drizzle with some Olive oil and cook for 40 minutes.
- Remove the rice from the oven and leave to sit, covered, for 9 minutes.
- Melt the butter in a medium heat on a small pan until is very hot, remove from the heat and pour the lemon juice and swirl together to mix.
- Remove the foil and the greaseproof paper from the rice and pour this over the rice and fluff it up with a fork. Now cover again the steamy rice until the chicken is ready.
Serve
- Once the Chicken is ready serve it on a plate with some rice and drizzle over some fresh yogurt and some juices from the cooking of the chicken.
Notes
How long can I storage once cook it?
It will save for 2 days in the fridge, close in an airtight container.Greek Yogurt Chicken Marinade