Spicy Yogurt Marinated Chicken with Cilantro Mint Chutney

by Valerie on November 19, 2008 · 1 comment

No picture for this week’s recipe – these Spicy Yogurt-Marinated Chicken Thighs seemed like a delicious combination of ingredients and I was excited to make the recipe, but I was curious why MyRecipes.com did not have a picture for it.

Well, now I know why – this dish just doesn’t photograph well. Fortunately it was still very tasty and super easy to make. I love the part that it marinates for a whole 24 hours – it makes after work cooking very easy. We ate the chicken with a Cilantro Mint Chutney, a mixed greens salad and some whole wheat pita, but you could also try it with the couscous recipe that Cooking Light recommends in the same recipe. Also, I increased and tweaked some of the spices – if you want a milder chicken dish, follow the recipe from the link. If not, try the adaption below. And be sure to check out What’s Cooking Wednesday’s home at Tales of the Fairy Blogmother.

Spicy Yogurt-Marinated Chicken Thighs, adapted from Cooking Light May 2001 (Serves 3-4)


1/4 cup plain fat-free yogurt
2 teaspoons grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon grated fresh ginger (I used a microplane)
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper
1/4 teaspoon garam masala
1/2 teaspoon black pepper
1 pound skinless, boneless chicken thighs

To prepare chicken, combine the first 10 ingredients in a large bowl (CGL Note: I found that whisking the yogurt and lemon juice before adding the rest of the ingredients worked well). Cover and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken and discard marinade. Preheat broiler. Place the chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10-15 minutes or until a meat thermometer registers 180°.

Cilantro Mint Chutney, from Gourmet April 2007


2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water (CGL Note: I only used about a tablespoon)
1 tablespoon fresh lime juice
1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 teaspoon sugar
3/4 teaspoon salt, or to taste

Puree all ingredients in a food processor, leaving some texture

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{ 1 comment… read it below or add one }

1 Jen of A2eatwrite November 20, 2008 at 2:37 am

This looks completely amazing – it has many of my favorite flavors!


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