Thermomix Yogurt Chicken Recipes

THERMOMIX YOGURT CHICKEN

Steps:

• Place oil into TM bowl. Cook 1minute/Varoma temp/speed 1.
• Add onion, chili, coriander leaves, ginger and garlic to bowl. Mince 10 seconds/speed 5. Scrape down sides and lid of TM bowl.
• Cook 5 minutes/Varoma temp/speed 2. Leave the measuring cup (MC) off to allow steam to escape.
• Add dry spices and salt - sprinkling over the onion mixture. Cook the mixture for 3 minutes/Varoma temp/speed 2 with MC off.
• Add the water and cook 5 minutes/Varoma temp/speed 1 with MC on.
• Add chicken, tomato sauce and yogurt to bowl. Stir with the spatula to push the meat entirely under the surface of the sauce. Cook 20 minutes/100 degrees/reverse speed soft with MC on.
• Taste and adjust seasoning as necessary.
• Serve with Kavita Singh's Plain Rice Pulao (recipe on Food.com).

YOGURT-MARINATED GRILLED CHICKEN

Steps:

• Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
• Let chicken marinate in the refrigerator, 3 to 8 hours.
• Bring chicken to room temperature, about 30 minutes. Pour off marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

THERMOMIX CHICKEN KORMA

Steps:

• Grind nuts 8 sec/speed 9. Leave in bowl.
• Set blades to speed 5. Drop onion, ginger and garlic onto turning blades. Scrape down.
• Add oil, cook 3 minutes/100 degrees/speed 3.
• Add cumin, coriander, salt, turmeric and chili powder. Cook 6 minutes/100 degrees/speed 2.
• Add cream (or yogurt), water and tomato puree. Blend 10 seconds/speed 9.
• Cook 6 minutes/100 degees/speed 2.
• In the meantime, gently crush together the whole spices (bay leaves, cardamom, cloves and cinnamon).
• Add the 1 teaspoon of oil to a small fry pan. Cook the crushed spices over medium high heat until fragrant.
• Add the cooked spices to the TM bowl. Add the chicken meat and push it down into the sauce. Cook 15 minutes/100 degrees/reverse speed soft for breast meat, or 20 minutes/100 degrees/reverse speed soft for thigh meat.
• Stir in garam masala if using.

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

YOGURT-MARINATED CHICKEN

Steps:

• In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a thermometer reads 170°.