Tom Sez “Wow” Yogurt Marinated Chicken

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A Cultured Dish

Tom Sez “Wow” Yogurt Marinated Chicken

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Here is a recipe we have been making in Mai Tai Tracy’s Kitchen since 2010. The first time I told Tom we would be having chicken marinated in yogurt he was not all that enthused. However, after one taste he said, “Wow!” and it has been known as Tom Sez “Wow” Chicken ever since.

The yogurt acts like a brine to tenderize the chicken and then seals in the moisture while cooking. Occasionally (like in this post), I use chicken tenders in place of chicken breasts as the cooking goes faster. I have tinkered with the spices over the years by adding turmeric (for that lovely golden hue, plus it’s good for you!) and red pepper flakes for some heat, but it is basically the same recipe from Bon Appetit.

Serve with basmati rice, naan, a cool cucumber salad. Or, if you have the time, make my Crispy Saffron Rice (sans the chicken, unless you want chicken with chicken, nothing wrong with that!).

Richly spiced, tender and delicious, exactly what you need for dinner!

Ingredients:
1 teaspoon ground turmeric
½ teaspoon red pepper flakes
1 tablespoon garam masala
2 teaspoons kosher salt
1 large garlic clove, minced
1 cup plain whole-milk yogurt
3 tablespoons good olive oil
¼ cup fresh cilantro, coarsely chopped plus some for garnish
4 boneless, skinless chicken breasts (or 1-pound of chicken tenders see note)

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2 large brown or yellow onions, cut into ¼-inch slices
2 tablespoons good olive oil
1 teaspoon ground cumin

Directions:

In a gallon-size Ziplock bag, combine the turmeric, red pepper flakes, garam masala and salt. Then add the garlic, yogurt, olive oil and cilantro. Squeeze the bag to be sure all the ingredients are well combined. Add the chicken to the marinade in the bag, turning to be sure the chicken pieces are well coated. Refrigerate at least two hours or overnight, turning the bag occasionally.

Preheat oven to 400°F. For easier clean-up, line a rimmed baking sheet with foil. Spread the onions on the pan, drizzle with olive oil and sprinkle with the cumin. Toss well and arrange in a single layer. Top the onions with the marinated chicken in a single layer. Discard remaining marinade.Roast the chicken until cooked through (165°F or when you cut into it the juices run clear). The time will depend on which chicken you used; the breasts it should take about an hour; the tenders about 30-35 minutes.Serve the chicken with the onion slices. Season to taste with salt and freshly ground pepper. Garnish with fresh chopped cilantro.