Thermomix Yogurt Chicken Recipes

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:

• Place oil into TM bowl. Cook 1minute/Varoma temp/speed 1.
• Add onion, chili, coriander leaves, ginger and garlic to bowl. Mince 10 seconds/speed 5. Scrape down sides and lid of TM bowl.
• Cook 5 minutes/Varoma temp/speed 2. Leave the measuring cup (MC) off to allow steam to escape.
• Add dry spices and salt - sprinkling over the onion mixture. Cook the mixture for 3 minutes/Varoma temp/speed 2 with MC off.
• Add the water and cook 5 minutes/Varoma temp/speed 1 with MC on.
• Add chicken, tomato sauce and yogurt to bowl. Stir with the spatula to push the meat entirely under the surface of the sauce. Cook 20 minutes/100 degrees/reverse speed soft with MC on.
• Taste and adjust seasoning as necessary.
• Serve with Kavita Singh's Plain Rice Pulao (recipe on Food.com).

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:

• 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:

• Grind nuts 8 sec/speed 9. Leave in bowl.
• Set blades to speed 5. Drop onion, ginger and garlic onto turning blades. Scrape down.
• Add oil, cook 3 minutes/100 degrees/speed 3.
• Add cumin, coriander, salt, turmeric and chili powder. Cook 6 minutes/100 degrees/speed 2.
• Add cream (or yogurt), water and tomato puree. Blend 10 seconds/speed 9.
• Cook 6 minutes/100 degees/speed 2.
• In the meantime, gently crush together the whole spices (bay leaves, cardamom, cloves and cinnamon).
• Add the 1 teaspoon of oil to a small fry pan. Cook the crushed spices over medium high heat until fragrant.
• Add the cooked spices to the TM bowl. Add the chicken meat and push it down into the sauce. Cook 15 minutes/100 degrees/reverse speed soft for breast meat, or 20 minutes/100 degrees/reverse speed soft for thigh meat.
• Stir in garam masala if using.