I discovered this recipe a few weeks ago and it was so delicious, I made it again when making dinner for a fellowship meeting. It’s basically a great, but easy-to-make marinade using cilantro, yogurt and Indian spices which you simply mix with chicken and bake. I served it with my rice-cooker version of an Indian rice.
- 1 cup plain whole-milk yogurt
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon garam masala (found in most supermarkets)
- 2 teaspoons salt
- 1 large garlic clove, pressed
- 41/2 – 5 lbs chicken thighs and drumsticks
1. Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in a small bowl.
3. Place chicken on baking sheets and bake at 350 degrees for 45 mins.
- 2 tablespoons vegetable oil
- 2 small onions, thinly sliced
- black pepper
- ground cloves
- ground cardamom
- ground cumin
- ground cinnamon
- 2 cups basmati rice
- 3 cups chicken broth (or 3 cups water and 3 chicken bouillon cubes)
- 1/2 cup almonds
- 1/2 cup golden raisins
1. Brown onions in oil and add the spices above. The original recipe calls for whole spices, so when I used ground ones I basically eye-balled or estimated what I thought the equivalent would be for: 12 black peppercorns, 8 whole cloves, 6 cardamom pods, 2 teaspoons of cumin seeds and 1 cinnamon stick, and then honestly, prayed that it would come out right (which it did!).
2. Combine the chicken broth and rice in a rice cooker. Add the onions and cook rice.
3. Once rice has finished cooking, mix in the almonds and raisins.