Chicken With Yoghurt Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
• Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
• Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
• Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Steps:

• In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
• Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
• If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
• Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

Steps:

• Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
• Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
• Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Serve chicken with the yogurt harissa mixture on the side.

Steps:

• In a small bowl combine all ingredients except chicken-- adjust seasoning to taste (but don't get it too salty), place in a 1 gal zip-lock bag with the chicken.
• Toss to coat chicken Marinate for 48 hrs, turning over a couple times each day.
• Grill chicken on a clean, lightly greased grill over medium heat for 5 min a side, or until done.
• Remove from heat and let it set in a covered bowl for 5-10 minutes before serving.
• Can also be done under a broiler on a rack.

Steps:

• Heat the oil in a nonstick pan. Add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Caution: Keep the pan well away from your face and eyes.
• Be careful of the popping seeds and the splatter of oil.
• When the mustard seeds have popped, add the onion, ginger, and cashew nuts and fry for 4 to 5 minutes, or until the onions are golden brown. Add the garlic, green chiles, and salt, and fry for 1 to 2 minutes, stirring often, or until the garlic has softened. Add the chicken pieces, and fry for 5 to 6 minutes, or until golden brown. Add the yogurt, stir well and bring the mixture to a boil. Reduce the heat until the mixture is simmering, then cover the pan with a lid and simmer, stirring occasionally, for 10 to 15 minutes. Add the water, stir well, then cover the pan again, and simmer the mixture for another 15 minutes, or until the chicken is tender and the sauce has thickened. Add the remaining ingredients, stir well, and continue to cook for 2 to 3 minutes, or until the mixture has warmed through. Serve immediately.

Steps:

• Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
• Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
• Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
• Serve with rice, and accompaniments.

Steps:

• Place chicken breasts into a baking dish in a sigle layer.
• In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
• Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
• For best results, cover and chill for a few hours to allow flavors to blend.
• Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.

Steps:

• With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.