Coriander and Yoghurt Chicken

marinated chicken recipes

A really easy and fresh summer dish. This amount of spice suits me, but if your feeding kids you might want to leave out the chilli. I also used store bought chapati bread. But if your feeling adventurous why not make your own.

Im not sure how hard chapati bread is to make as i’ve never made my own. It is on my to-do list. (along with a thousand other projects lol)

marinated chicken recipes

 

Here is the aromatic mix of spices I used in the marinade. Which you can adjust according to your taste. Garam Masala is a spice mix that is used in savoury as well as some sweet desserts and cakes. The brand of garam masala that I use contains coriander, cinnamon, cumin,  nutmeg, cloves and cardamon. So nothing hot or spicy in that mix.

And when marinating food always marinate your food in a glass or ceramic bowl. Never marinate food in a plastic bowl, as the plastic can absorb strong flavours. And never marinate food in aluminium bowls as aluminium can react with the acid in ingredients.

Also always cover food with plastic wrap and leave to marinate in the refrigerator.

Drain food before cooking and use remaining marinade to baste food during cooking. But never pour left over marinade over the cooked food as it may cause contamination.

chicken recipes

Coriander and Yoghurt Chicken
 
Prep time
Cook time
Total time
 
Coriander and yoghurt chicken served on chapati bread, then topped with mango mayo and salad leaves.
Serves: 4
Ingredients
  • 1½ cups thick plain yoghurt
  • ½ lemon juiced
  • 3 teaspoons garam masala
  • 1 teaspoon chilli powder
  • 2 garlic cloves crushed
  • 1 bunch coriander, leaves finely chopped
  • 4 chicken breast fillets trimmed
  • ⅓ cup whole egg mayonnaise
  • ⅓ cup mango chutney
  • olive oil cooking spray
  • 6-8 chapati bread
  • salad leaves to see
Instructions
  1. In a large glass or ceramic bowl place yoghurt, 2 tablespoons lemon juice, garam masala, chilli powder, garlic and coriander and mix well to combine. Add chicken and coat well. Cover and refrigerate for 2 hours.
  2. Combine mayonnaise and chutney in a small bowl. Cover and refrigerate until ready to use.
  3. Preheat grill or hotplate on medium heat. Remove chicken from marinade. Lightly spray both both sides of chicken with oil. Cook for 4 to 6 minutes each side or until chicken is cooked through. Transfer to a plate and cover to keep warm.
  4. Turn grill or hot plate on high heat. Lightly spray chapati with oil. Cook in batches, 1 to 2 minutes each side or until light golden and warmed through.
  5. Slice chicken and serve with chapati bread, salad leaves and mango chutney.
Notes
quick prep time but allow time to marinate.
Always marinate your food in a glass or ceramic bowl. Never marinate food in a plastic bowl, as the plastic can absorb strong flavours. And never marinate food in aluminium bowls as aluminium can react with the acid in ingredients.
Also always cover food with plastic wrap and leave to marinate in the refrigerator.

Drain food before cooking and use remaining marinade to baste food during cooking. But never pour left over marinade over the cooked food as it may cause contamination.

 

 

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