Name: Yoghurt Baked Chicken
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 6
Ingredients: 450 g Greek yoghurt drained; 1/2 white onion medium; 1/2 lemon juiced; 2 1/2 cm fresh ginger chopped peeled; 1/2 fresh green chilli seeded; 1 tsp ground turmeric; 2 tsp ground cumin; 1/4 tsp cayenne pepper; 1/2 tsp ground cardamom; 1 tsp salt; 1.1 kg (fillets) chicken thighs scored skin off

by Sparkle E Last updated on 07/09/2019

A slightly spicy, extremely tender chicken dish. - Sparkle E

Ingredients

450 g Greek yoghurt drained
1/2 white onion medium
1/2 lemon juiced
2 1/2 cm fresh ginger chopped peeled
1/2 fresh green chilli seeded
1 tsp ground turmeric
2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ground cardamom
1 tsp salt
1.1 kg (fillets) chicken thighs scored skin off

Method

Step 1

Put all ingredients, except for chicken, into a food processor and process until smooth.
Step 2

Gently mix the chicken pieces in the yoghurt mixture, ensuring all pieces are covered.
Step 3

Marinade for eight hours or overnight, covered in refrigerator.
Step 4

Preheat oven to 220C.
Step 5

Line a shallow oven tray with foil and set a rack over it.
Step 6

Remove chicken from the marinade and gently shake off excess mixture.
Step 7

Lay the chicken on the rack, meatiest side up, and bake for 20-25 minutes, turning once, or until cooked through.
Step 8

If the juices run pink when the meat is pierced, bake for a further 5-10 minutes.
Step 9

Garnish with lemon wedges and celery leaves.