Spice Yogurt Chicken
Submitted by teale
Chicken marinated in spiced yogurt with lime, ginger, garlic, cumin, star anise, and cayenne, then baked until tender with a creamy, rich sauce. Marinate overnight for the most flavorful results.
YIELD
4 servingsPREP
8 hrsCOOK
20 minREADY
8 hrsThe yogurt does double duty here, tenderizing the chicken while building a creamy, spice-infused sauce that practically makes itself in the oven.
Chicken breasts or thighs soak in a marinade of low-fat yogurt, fresh lime juice, grated ginger, garlic, cumin, star anise, and a kick of cayenne for anywhere from two to eight hours.
Bake it all together and the marinade transforms into a velvety coating that clings to every piece.
Serve with lime slices and steamed basmati rice to soak up that creamy sauce.
Kitchen Tips
- Longer marinating means deeper flavor. Aim for at least 4 hours if you can, overnight is even better.
- Use thighs for juicier results. Breasts cook faster and can dry out if left in the oven too long.
- Don’t skip the star anise. It adds an unexpected warmth that rounds out the cumin and cayenne beautifully.
- Spread the marinade back over the chicken after the first 10 minutes of baking for maximum sauciness.
Ingredients
Directions
MARINADE: Combine the yogurt, lime juice, ginger, garlic and spices in a bowl and mix well.
Place chicken in marinade and stir to coat.
Refrigerate it for 2 to 8 hours.
Preheat oven to 350℉ (180℃).
Arrange the chicken in a large/shallow dish leaving no more that 1inch of space between them.
Bake for 10 minutes. then spread the marinade mixture over the chicken.
Bake until meat feels firm to the touch.
Time will depend on piece used.
Breast will take less than thigh.
Arrange on platter with lime slices.
This is very very creamy and feels like you are eating a rich sauce.
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