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Nadiya Hussain’s Yoghurt Chicken

Marinating chicken in spiced yoghurt leads to juicy, tender meat ready to be popped in the oven or on the barbecue, perfect for feeding a hungry crowd.

From the book

Introduction

This is a great way to cook chicken, getting it tender and moist while it sits in spicy yoghurt to marinate. Perfect for dinner; perfect for a barbecue!

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Ingredients

250g Greek yoghurt
3 tbsp vegetable oil
1 onion, quartered
95g ginger paste
95g garlic paste
large handful of fresh coriander
6 tbsp art masala mix (see recipe note)
1 tsp salt
1 kg chicken drumsticks
oil, for roasting
100ml water
To serve:
5cm ginger, peeled and cut into strips
chopped red and green chillies
lemon wedges

Essential kit

You will need: a blender.

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Method

Note: find the art masala mix here.

For the marinade, start by adding the yoghurt and oil to a large bowl. To a blender add the onion, ginger and garlic pastes. Tear up the coriander and add that too along with the art masala mix and salt. Blend to a paste. Now add that to the yoghurt and mix well.

Take a sharp knife and cut three slits into each drumstick right to the bone so the marinade can get in. Add the drumsticks to the bowl, making sure to get your hands in to coat the drumsticks in yoghurt.

Cover and leave to marinate in the fridge for a few hours.

Preheat the oven to 180°C and drizzle some oil into a roasting dish.

Take the chicken out of the fridge, remove any excess yoghurt marinade and put the drumsticks into the dish. Drizzle with some more oil and bake for 35 minutes, making sure to turn halfway.

Use up the leftover marinade by adding some oil to a large non- stick frying pan or wok. Heat the oil and then add the marinade mixed with the water and cook until the mixture is thicker and darker.

Take the chicken out of the oven and toss it in the thick sauce. Sprinkle over the ginger strips and chilli and serve hot with lemon wedges.

+ Slashing the flesh of chicken pieces on the bone when marinating or cooking a curry not only allows the flavour to permeate through but also helps the chicken to cook faster.

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From the book: Nadiya’s Simple Spices

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