Spice Yogurt Chicken
Yield
4 servingsPrep
8 hrsCook
20 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breasts
or thighs |
|
| 1 | cup |
yogurt, low-fat
plain |
|
| 2 | tablespoons |
lime juice
|
|
| 2 | teaspoons |
ginger
fresh grated |
|
| 4 | each |
garlic cloves
|
|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
star anise
|
*
|
| 1 | teaspoon |
cornstarch
mixed with |
|
| 2 | teaspoons |
water
|
|
| 1 | each |
limes
cut for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breasts
or thighs |
|
| 237 | ml |
yogurt, low-fat
plain |
|
| 3E+1 | ml |
lime juice
|
|
| 1E+1 | ml |
ginger
fresh grated |
|
| 4 | each |
garlic cloves
|
|
| 5 | ml |
cumin
ground |
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
star anise
|
*
|
| 5 | ml |
cornstarch
mixed with |
|
| 1E+1 | ml |
water
|
|
| 1 | each |
limes
cut for garnish |
|
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.
