Yogurt Spice Chicken



1/2 tsp ground cumin  

1/2 tsp ground coriander  

1 tsp salt  

2 pounds boneless, skinless chicken breasts, trimmed of fat 

1 cup plain whole-milk yogurt

2 tbsp vegetable oil  

2 medium garlic cloves, minced  

1 tablespoon grated fresh ginger


Marsala Sauce:

3 tbsp vegetable oil  

1 medium onion, diced fine (about 1 1/4 cups) 

2 medium garlic cloves, minced

2 tsp grated fresh ginger  

1 tablespoon tomato paste  

1 (28-ounce) can crushed tomatoes  

2 tsp sugar  

1/2 tsp table salt 

2 tsp ground coriander,

1/4 tsp ground cardamom,

1/4 tsp ground cinnamon, and

1/2 tsp ground black pepper

2/3  cup heavy cream     


Combine cumin, coriander, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

Marsala Sauce:  Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, coriander, cardamom, cinnamon, and black pepper; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken for 10 to 18 minutes, (until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots,) flipping chicken halfway through cooking.

Let chicken rest 5 minutes, and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, season to taste with salt and pepper, and serve over noodles



4 servings


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