SPICED YOGURT SAUCE
Steps:
- Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.
SPICED YOGURT DRINK
Categories Non-Alcoholic Kid-Friendly Back to School Healthy Gourmet Drink Small Plates
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Remove seeds from cardamom pods (discard pods) and transfer to a blender. Add yogurt, sugar, nutmeg, and water and blend until smooth. If drink is too thick, thin with water, 1 tablespoon at a time. Serve over ice in tall glasses.
- *Available at Indian markets and Kalustyan's (800-352-3451).
SPICED YOGURT BARBECUE CHICKEN
Light the coals and take dinner outside with this sunny spiced yogurt barbecue chicken. Enjoy with our tomato, onion and parsley salad or chargrilled cabbage
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Lay the chicken breast-side down on a board and use scissors to cut down either side of the backbone to remove it (you can use this to make stock). Flip the chicken over and press down firmly on the breastbone using your palms to flatten it.
- Mix the yogurt with the spices, tomato purée, garlic, lemon zest and juice, the honey, vinegar, 2 tsp salt and 1 tsp black pepper. Rub this all over the chicken, pushing it into any gaps and under the skin. Put the chicken in an airtight container and chill for 1-2 hrs or up to 24 hrs.
- Arrange the coals on one side of the barbecue and light (or see tip, below, for cooking indoors). When the flames have died down and the coals are ashen, lay the chicken on the opposite side and close the lid with the vents open. Cook for 40 mins, rotating now and then using tongs but keeping the chicken breast-side up over the coals so it cooks from underneath. Close the lid for another 15 mins, checking to make sure it doesn't catch, then flip the chicken over to char, keeping a close eye on it to prevent burning. When it's just charred, flip it back over. It's ready when a thermometer inserted into the thickest part of the meat reaches 70C, or the juices from the thigh run clear. Remove the chicken from the barbecue, loosely cover with baking parchment and rest for 15 mins. Carve and serve with lemon wedges.
Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.2 grams fiber, Protein 32 grams protein, Sodium 1.9 milligram of sodium
SPICED-YOGURT MARINADE
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
Steps:
- Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.
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