Chicken in yoghurt

Chicken in yoghurt

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1.5kg chicken joints, skinned
375g plain yoghurt
1 large red or green pepper, cored, seeded and finely chopped
1 teaspoon paprika
5 cm piece fresh ginger, peeled and grated
2 green chillies, seeded and crushed
4 garlic cloves, crushed
1 teaspoon salt
5 tablespoons fresh coriander, finely chopped
or 5 tablespoons parsley, finely chopped

Method

  1. Prick chicken all over with very sharp fork and place in a bowl. Combine yoghurt with red or green pepper, paprika, ginger, chillies, garlic and salt. Pour over chicken, cover and marinate overnight in refrigerator, turning from time to time.
  2. Next day, heat a large pan, add chicken and marinade and stir in parsley. Cover and cook over high heat for 5 minutes, then reduce heat to medium and cook for about 20 minutes or until chicken is tender. Turn chicken over to coat evenly in yoghurt mixture, and serve immediately.
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