Serves 4
45 min
Yogurt Chicken
Recipe GLPRbfa5bb6d207860
Tender, spiced chicken marinated and cooked in a fragrant yogurt sauce with warm Indian spices. Bone-in chicken pieces are coated in a creamy blend of yogurt, turmeric, cardamom, and cayenne, then baked until juicy and cooked through. Finished with fresh cilantro for a bright, aromatic dish that works as a main course or sauce component.
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Ingredients
1/2 cup plain whole milk, low-fat, or nonfat yogurt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
4 bone-in chicken pieces with skin, about 2 pounds (thighs, drumsticks, or a mixture)
2 tablespoons fresh cilantro, finely chopped
Directions
Preheat oven to 375°F (190°C).
In a small bowl, whisk together the yogurt, turmeric, cardamom, cayenne pepper, and kosher salt until well combined and smooth.
Pat the chicken pieces dry with paper towels, then place them in a baking dish large enough to hold them in a single layer with some space between each piece.
Coat each chicken piece generously with the yogurt mixture, working the spiced yogurt over all surfaces including the skin and any crevices. Reserve any extra yogurt marinade.
Pour any remaining yogurt mixture around the chicken pieces in the baking dish.
Bake uncovered for 30 to 35 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when measured in the thickest part without touching bone.
Remove from the oven and let rest for 2 to 3 minutes. Sprinkle fresh cilantro over the chicken and sauce just before serving.
