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.

Easy Chicken Masala

  • 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.

2. Place chicken in ziploc bag(s). Combine with marinade and shake or move chicken around in bag to spread marinade on all sides. Refrigerate for about 2 hours. (Both times, I just did this the night before)

3. Place chicken on baking sheets and bake at 350 degrees for 45 mins.

Indian Rice with Almonds and Raisins

  • 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.