yogurt marinated chicken thighs
Hugh
Thanks to my brother Hugh for recommending this technique for chicken. As Hugh says, the yogurt tenderizes the meat, and its gently acidity helps the seasoning penetrate deeping during the marinade process. The tomato paste adds great flavor.
The exact recipe is flexible, but this is roughly what we did.
Marinade ingredients
- 1 cup full fat greek yogurt
- half a can of tomato paste
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tsp paprika
- .5 tsp ground ginger
- .5 tsp cayenne
- 1 tbsp brown sugar
- 4 tsp salt
- freshly ground black pepper, to taste
Recipe (ish)
Whisk together all the marinade ingredients. Toss the marinade with a large amount of chicken, maybe 4-5 lbs meat in total. Let the chicken sit in the marinade for a full 8 hours or so, in a somewhat air tight environment such as a ziplock bag or bowl with saran wrap.
Cook the chicken, either in the oven at a high temperature or on the grill. As you can see in the picture, we burned grilled bone-in, skin-on chicken thighs, but I imagine this would work for other cuts too.