Oven-baked yogurt chicken
Curries With Bumbi · ♥ 3.6K likes · 165.4K views · 6 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1½ kg chicken, skin on
- 200 g chopped onion
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp black peppercorns
- ½ tsp fennel seeds
- 4 whole green cardamoms
- 1 whole small cinnamon stick
Roast cumin seeds, coriander seeds, black peppercorns, fennel seeds, green cardamoms and a small cinnamon stick in a pan on medium-low heat just until warmed; not dark brown, or the dish turns bitter.
Grind the spices; if using a coffee or spice grinder, cool them completely first so they do not clump.
- ½ cup plain unflavored yogurt
- 1 tsp Kashmiri chilli powder
- 1 tsp dried thyme
- 2 tsp salt
- 1 tbsp corn flour
- ⅓ cup water
In a bowl combine the yogurt, most of the spice blend (saving a little for the end), Kashmiri chilli powder, dried thyme, salt, corn flour and water; blend smooth with no lumps.
Making the yogurt marinade
Pick any small feathers from the skin-on chicken and trim the sides.
Skin-on chicken and picking feathers
- 3 tbsp oil
- 1 tbsp ginger
- 1 tbsp garlic
Add three tablespoons of oil, the yogurt marinade and the grated ginger and garlic to the chicken and mix well.
Marinate at least one hour, or overnight in the refrigerator; take it out an hour before baking.
Arrange the chicken snugly in a single layer in an oven-safe dish, add all the marinade and cover.
- 1 tbsp ghee
- 1 tsp red chilli flakes
- 1 tsp dried parsley
Mix a tablespoon of melted ghee with red chilli flakes and dried parsley.
It is done at 175F internal, or when the juices run clear when pierced with a knife.
Checking doneness and serving