Spiced Yogurt Marinade Recipes

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SPICY YOGURT CHICKEN



Spicy yogurt chicken image

Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron

Provided by Good Food team

Categories     Main course

Time 30m

Number Of Ingredients 6

8 skinless chicken drumsticks
142ml pot natural yogurt
1 tsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground turmeric

Steps:

  • With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
  • Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium

SPICED-YOGURT MARINADE



Spiced-Yogurt Marinade image

A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes enough for 5 to 6 pounds chicken

Number Of Ingredients 12

1 cup plain yogurt
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 small onion, chopped (1/2 cup)
1/4 cup packed fresh mint
4 garlic cloves, chopped
2 strips lemon zest (each 2 inches long)
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

  • Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.

SPICY YOGURT MARINADE



SPICY YOGURT MARINADE image

Categories     Low Carb     Vegetarian     Yogurt     Low/No Sugar     Wheat/Gluten-Free

Yield 1-1/2 cups

Number Of Ingredients 9

1/4 cup chopped fresh mint
1" cube ginger root, minced
1/2 cup chopped onion
2 garlic cloves, minced
1/2 tsp. curry powder
1/2 tsp. ground coriander seeds
Pinch cayenne pepper
1/2 tsp. salt
1-1/2 cups plain yogurt

Steps:

  • Combine all ingredients until mixed well. Use right away or place in airtight container and store in refrigerator for up to two weeks.

SPICED YOGURT-MARINATED CORNISH HENS WITH SWEET ONION-ROASTED POTATOES



Spiced Yogurt-Marinated Cornish Hens with Sweet Onion-Roasted Potatoes image

A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.

Provided by Gregory Gourdet

Yield Serves 4

Number Of Ingredients 13

½ cup plain alternative yogurt, such as almond, cashew, or coconut
¼ cup coconut aminos
9 large garlic cloves, peeled
1½ tablespoons kosher salt
1 tablespoon black peppercorns
3-inch knob yellow turmeric root, peeled and roughly chopped
3-inch knob ginger, peeled and thinly sliced against the grain
2 juicy lemons, whole
3 Cornish hens (about 1¼ pounds each)
¼ cup extra-virgin olive oil
2 large yellow onions, thinly sliced
3 teaspoons kosher salt
1 pound tiny potatoes (1 to 2 inches in diameter), halved if bigger than 1 inch

Steps:

  • Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
  • Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
  • Cover and marinate in the fridge for at least 16 hours or up to 2 days.
  • About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
  • Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
  • Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
  • Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.

SPICY MOROCCAN YOGURT MARINADE OR DIP



Spicy Moroccan Yogurt Marinade or Dip image

This is such a tasty sauce! It's our favorite way to flavor baked salmon; the spices are wonderful and complex, and the yogurt makes the fish butter-tender! I always double this if I'm just cooking for the two of us, and save half for use as a dip with raw vegetables or grainy artisan crackers.

Provided by La Dilettante

Categories     Southwest Asia (middle East)

Time 30m

Yield 4 salmon steaks, 4 serving(s)

Number Of Ingredients 11

1 cup plain yogurt
1/4 cup olive oil
1/4 cup cilantro leaf, chopped
2 teaspoons cumin powder
2 teaspoons fresh lime juice
2 garlic cloves, minced
1 teaspoon paprika
1 pinch cayenne pepper
1 pinch sugar
3 grinds black pepper
salt

Steps:

  • Mix well and pour over salmon (or tuna). Let marinate overnight, and oven-bake or grill. Serve over cous cous of a rice pilaf.

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