Skip to main content

Yoghurt Chicken


This is a very simple chicken dish which I made with whatever ingredients I had in the fridge and pantry.  I was just trying it out and there was no guarantee that it will be good.  Kept my fingers crossed that it'll be at least edible!  Yup, it turned out to be 'not too bad'.  That was the verdict given by my other half who was the guinea pig as well!.



An alternative is to place these marinated chicken pieces onto an alluminium foil lined baking tray and bake in the oven, but I chose to just wok it up!






I served this yoghurt chicken with freshly cut cucumbers and home-made Chapati!  You can check out my Chapati post  'here'.

Ingredients
  • 650 gm chicken  (1/2 chicken, cut  and skin removed)
  • 1 Tsp each of :  salt, garam masala and sugar
  • 2  Tsp chilli powder
  • 1/2  Tsp coriander powder
  • 3 pips garlic, chopped
  • 1 onion, peeled and chopped
  • 150 ml plain yoghurt
Preparation

Marinate the chicken pieces with the above ingredients for a few hours, preferably overnight.  Next, dump everything into the wok and simmer under medium low heat till the chicken is thoroughly cooked through, about 45 min.  Dish up and serve, with rice, bread or whatever you fancy.




Comments

  1. I seem to look at this as a whitish tandoori chicken ... I bet it sure does taste good.

    ReplyDelete
  2. Whoa, a new creation from cheah! I like the yogurt flavour. A little sweet & tangy at the same time. Yummm... Thanks for sharing it. Hope you're enjoying your evening.
    G.Night,
    Kristy

    ReplyDelete
  3. i love yogurt... never know can marinate with that.. ok, must try one day..

    ReplyDelete
  4. indian style chicken? i'm curious abt the taste of yogurt in chicken, most of the time if i take indian food, i just have their dry curry chicken. Not sure if that has yogurt too..

    ReplyDelete
  5. Cheah, this yogurt chicken looks so yummy and so easy to make! Love it :)

    ReplyDelete
  6. Sounds like a winning dish! I like the bits on top:D

    ReplyDelete
  7. I am sure this must have tasted good! I love using yoghurt too when baking/grilling poultry, it adds such a nice kick!

    ReplyDelete
  8. Cheah..this is mouthwatering indeed and I shall KIV this for Wild Boar loves this kind of chicken dish. Shall marinate it the night before and when I come back from work just pop into the oven and roast it...hahaha easy job no need to crack my head how to cook chicken :) Thanks for sharing how to use yogurt for dishes. It helps tenderize the meat too :)

    ReplyDelete
  9. OMG! this is such a special dish. it look so great! im sure the chicken taste tender and delicious!

    ReplyDelete
  10. Wendy
    It's certainly not a tandoori dish, as in the first place, I don't have a tandor to make it nor is it baked. I just 'wok' it up using yoghurt and whatever ingredients I have on hand. Come to think of it, it's original!

    Kristy
    Not at all. You enjoy your weekend too!

    Claire
    Why not give it a shot? You may like it too.

    Lena
    Northern Indian curries use yoghurt, seldom they use coconut. You can try with yoghurt, see whether you like it. As you know, one's man meat is........

    Anncoo
    Yes, you can do it in a jiffy and not messy too.

    Jeannie
    Yup, the onions, yummy!

    Cooking Gallery
    Yup, it does enhance the dish, something different.

    ReplyDelete
  11. Elin
    Yup, marinated overnight is certainly much better. Pop into the oven, easy job!

    The Sweetylicious
    Like Elin said, the yoghurt tends to tenderise the meat as well.

    ReplyDelete
  12. I like marinating chicken in yogurt, makes the chicken so tender!

    ReplyDelete
  13. pigpigscorner
    You are absolutely right!

    ReplyDelete
  14. I do sometimes marinate chicken with yoghurt or buttermilk... you did a great job!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes