Cookbook

Indian-Spiced yogurst Chicken

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Ingredients

  • 1/2 oignon rouge, thinly sliced
  • 2 Tbsp vinaigre de vin blanc
  • 1 cup yogurt, full, fat
  • 1 Tbsp garam masala
  • 2 tsp gingembre, grated, fresh
  • 2 tsp sucre brun
  • 1 tsp cumin, ground
  • 1 tsp coriandre, ground
  • 1 tsp turmeric
  • 1 gousse ail
  • 2 lb cuisse de poulet, boneless
  • 1/2 cup oignon vert, finely chopped
  • herbettes
  • oignon, pickled

Instructions

In small bowl, toss onion with white wine vinegar and a pinch of salt.

In a large bowl, combine the yogurt, all the spices, the sugar and the garlic, grated. Season with salt and pepper, add the chicken, toss to coat. Let stand 30' at room temperature, or refrigerate overnight.

Remove chicken from marinade, scraping off any excess. Discard marinade. Arrange chicken in a single layer on a large sheet pan.

Bake 15-18'at 425 F. Turn on broiler, cook 1-2' or until chicken is brown and golden in places. Toss green onions and fresh mixed herbs with chicken. Garnish with pickled onions.

Journal

Notes