This spiced yogurt chicken is kid-friendly, fragrantly spiced but without the chilli! Pretty fast and easy to prepare too. Took me only 15 minutes to throw in all the marinate ingredients (Indian spice mix) before I rush out for my appointment the day before. The chicken skin turned out to be so crispy and had a flavourful tang to it from the yogurt. The flesh was so succulent too! Give it a try!
4-5 whole chicken drumsticks and thighs
Spice mix (finely pounded with pestle and mortar)
– 1/4 teaspoon of coriander seeds
– 1/4 teaspoon of cumin seeds
– some whole peppercorn
– 3-4 garlic cloves
– 1/8 teaspoon Marsala powder
– 1/2 teaspoon sea salt
1 cup Greek Yogurt
1/2 – 3/4 teaspoon turmeric powder
2 teaspoon olive oil
5-6 whole tomatillo ( Mexican green tomatoes, I used canned ones )
1 yellow onion, in quarters
handful of fresh curry leaves
some earl grey tea
Prepare the marinade and mix in chicken pieces well and leave it in the refrigerator for at least 3 hours.
Preheat the oven at 200C. Place the chicken, tomatillo, onion and curry leaves in the roasting pan. Lightly toss the ingredients in the pan with the yogurt marinade until well mixed. Sprinkle more sea salt before putting the pan into the heated oven. Let it cook for 40 to 60 minutes or until the chicken skin turns golden and lightly charred. 5 minutes before the cooking time ends, drizzle in about 1/4 cup of earl grey tea. The tea, together with the dry marinade bits in pan will make a nice reduction sauce.
Hope you enjoy it!