Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.
In a medium bowl, whisk together yogurt, salt and 1 cup water. Place chicken halves in a gallon-size resealable bag and pour yogurt mixture over. Seal, pressing out all air, and toss to coat ...
You can prepare this easy shawarma at home as a side dish for brunch or for evening snacks. Ingredients in Chicken Shawarma: Chicken baked in a yogurt marinade, rolled up in pita bread and served with ...
This chicken is baked instead and includes spices and herbs to add flavor. The dairy-free yogurt dip provides additional nutrients and flavor. A side of cooked green beans perfectly rounds out ...
Mix together the ginger, garlic and onion and add to the yogurt. Spread this mixture all over the chicken pieces and leave to marinate for 5 hours (or overnight). Mix together the cinnamon ...
a professional dancer cooks up a Mughlai chicken korma with generous amounts of spices and Indian flavours. Korma is a gravy dish that is usually made with yogurt, lots of nuts and spices. A Mughal ...
Refrigerate for up to two weeks. Mix together the harissa, yogurt, and wine. Place the chicken tenders in a shallow baking dish, and top with the yogurt mixture. Cover with plastic wrap ...