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The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright. View Recipe
Sweetness: Brown sugar in the marinade not only balances out the saltiness from the soy sauce and the acidity from the lemon juice, but it also brings a hint of caramelized flavor to the chicken ...
2½ cups cooked chicken (or 1 rotisserie chicken) ... 10 ounces plain Greek yogurt. Grains ... freshly ground black pepper, dried oregano, cumin, coriander, bay leaf, white wine vinegar (or lemon ...
Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
"While the chicken roasts to golden perfection, the potatoes soak up its juices, becoming soft and almost soused," explains chef and author Nigella Lawson. Get the recipe 54.
Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chilli, salt, garam masala, ginger paste, and garlic paste. The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, oven-roasted, or pan-fried. It is served in a mild curry sauce that includes butter.
The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.
This creamy chicken Florentine casserole combines tender pieces of chicken, fresh spinach and a rich, creamy sauce, all baked to perfection with a golden, cheesy crust.