Yogurt And Tamarind Marinated Chicken Recipes
YOGURT-MARINATED CHICKEN
This tender marinated chicken gets its zing from chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chiles. It's a surefire hit of summer cookouts. -Naheed Saleem, Stanford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
THAI TAMARIND CHICKEN
This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.
Provided by Savina
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
- Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
- Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g
VIJ'S YOGURT AND TAMARIND MARINATED GRILLED CHICKEN
Here is another excellent recipe of Vikram Vij from his restaurant Vij's in Vancouver. Lots of flavor but very simple to make. I post it as it is originally, but I did cut down on the salt. The recipe said 1 1/2 tablespoon of salt! I think it was a mistake. I have after making it twice cut it down to 1 1/2 teaspoon. Feel free to use more. If you ever visit Vancouver BC...you must go to Vij's!!!
Provided by PetsRus
Categories Chicken
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
- Add the chicken, mix and make sure the chicken is covered with the marinade.
- Cover and marinate for a minimum of 4 hours but 8 is prefered.
- Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
- Grill the thighs 2 minutes on each side, then again 2 minutes on each side.
- Check or the thighs are done, if still pink continue grilling.
- Serve with the lemon wedges.
- Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more.
YOGURT AND TAMARIND-MARINATED CHICKEN
Steps:
- What you do In a large mixing bowl, combine yogurt, tamarind paste, garlic, oil, salt, cayenne and garam masala. Add chicken thighs and mix well. Make sure chicken is well covered in the marinade. Cover the bowl with plastic wrap and refrigerate for at least four hours and up to eight hours. The longer the chicken marinates, the stronger the flavours will be. Preheat a grill, barbecue or stovetop cast-iron grill to high heat. Remember to turn on your exhaust fan when you are grilling on your stovetop, since the cooking process will emit some smoke. Grill marinated chicken thighs on one side for about two minutes and then turn over. Grill the other side for two minutes and turn over again. Grill each side again for two minutes for a total of four minutes a side. Poke the thighs with a knife to be sure they are cooked through. If the meat is still pink, grill each side for one minute more. To serve, divide rice, noodles or salad greens among six plates. Top with grilled chicken. While piping hot, squeeze a little fresh lemon on the chicken, according to taste.
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
YOGURT AND TAMARIND MARINATED GRILLED CHICKEN - MY VERSION OF V
This is my version of this wonderful recipe. The original uses boneless chicken thighs and the portion is doubled.
Provided by mell_2
Categories Curries
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
- Add the chicken, mix and make sure the chicken is covered with the marinade.
- Cover and marinate for a minimum of 4 hours but 8 is prefered.
- Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
- Grill the breasts 4 minutes on each side, then again 4 minutes on each side.
- Check or the thighs are done, if still pink continue grilling.
- Serve with the lemon wedges.
Nutrition Facts : Calories 301.5, Fat 19.4, SaturatedFat 4.4, Cholesterol 84.7, Sodium 1400, Carbohydrate 2.8, Fiber 0.2, Sugar 1.7, Protein 27.7
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