It was somewhat of disclosure when I found the enchanted marinating forces of yogurt. With regards to speedy meals, it’s useful for your weapons store—yogurt-based dishes tend to work their enchantment particularly rapidly, rendering meat delightful and succulent and injecting it with the going with flavors and flavors.
Most dishes like it I’ve attempted have been Indian curries, yet this formula, from Eating the Greek Way, depends on a charming mix of garlic, paprika, cinnamon, and cayenne. The cinnamon is the astonishing component, and it works. The outcome is some exceedingly tasty, fresh cleaned chicken.
Chicken Roasted With Yogurt Recipe
Serves : 4
Preparation Time : 30 Minutes
- Chicken : 1 kg, broiler
- Yogurt (dahi) : half cup
- Mushroom : 100 gms, halved
- Ginger-garlic (adhrak-lahsun) Paste : 1 tsp
- Onion : 3 large, finely chopped
- Capsicup (shimla mirch) : 1 large, sliced
- Sunflower oil : 2 tbsp
- Vinegar : 1 tbsp
- Salt : to taste
Marinate the chicken in the ginger and garlic paste., yogurt and salt overnight in a refrigerator.
Cook the chicken in a pan with the marinade. Add the vinegar and brown slowly on a law flame, until the chicken is render.
Heat the oil in another pan and lightly brown the onions. Add the chicken, sprinkle some water over it and keep stirring, so that it gets evenly browned. Then fry on a high flame until the water gets absorbed.
In a small frying pan, heat 1 tablespoon of oil and saute the sliced capsicum and halved mushrooms until they become tender. Add this to the chicken mixture and let it blend in for 3 minutes.
Serve hot and enjoy roasted chicken with yogurt.
Karishma loves everything that makes life simple and happier. Cooking is her stress buster as she loves to cook for her family and friends. She blogs at Nature’s Best Home Remedies.. An entrepreneur by profession she is a doting homemaker and a curious learner.