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Yogurt chicken
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| Artist: |
_ |
| Categories: |
Asian, Central Asian, Cheese & Eggs, Chicken, Chinese, Dairy, Ethnic, Indian, Poultry, Yogurt |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Chicken Pieces Skinned | | 3
| tbsp | Lemon Juice | | 3
| | Garlic Cloves Minced | | 1 1/2
| tsp | Soy Sauce | | 1/2
| tsp | Fine Herbs | | 1 1/2
| tsp | Turmeric | | 1/4
| tsp | Freshly Ground Pepper | | 3/4
| tsp | Ground Ginger | | 3
| cup | Plain Yogurt | | 1/2
| tsp | Cinnamon | | 2
| | Onions Finely Chopped | | 1/2
| tsp | Ground Cloves |
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Procedures:
| 1 | Rub chicken with garlic, fine herbs and pepper. | | 2 | Combine remaining ingredients in large bowl. | | 3 | Add chicken, turning to coat well. | | 4 | Cover and marinate in refrigerator 24 hours turning occasionally. | | 5 | Preheat oven to 350°F. | | 6 | Remove chicken from marinade and place in single layer in large roasting pan. | | 7 | Tent with foil and bake 30 minutes. | | 8 | Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. | | 9 | Serve immediately |
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