Monday, July 23, 2012

Spiced chicken with yoghurt in a parcel

Another recipe adapted from Madhur Jaffrey’s Curry Easy. I doubled the quantities of cumin and coriander, and increased the cooking time.

Serves 4

2tsp cumin seeds
2tsp coriander seeds
2tsp paprika
Cayenne pepper to taste
2 cloves garlic, placed in a mortar with salt and crushed
1 1/2tsp fresh ginger, grated
3tbsp Greek-style yoghurt
2tsp lemon juice or white wine vinegar
Salt to taste
Ground black pepper to taste
8 chicken pieces (thighs and/or drumsticks), skinned

Toast the cumin and coriander over a gentle heat in a small saucepan. Grind them in a mortar. Mix them with all the other ingredients (apart from the chicken) into a paste.

Choose an oven dish large enough to hold the chicken pieces in a single layer. Place in it, overlapping the sides equally, a piece of foil of at least double the size; lay the chicken pieces in it, and smear them all over with the spiced paste. Fold over the foil, and leave for a few hours or longer, refrigerated if necessary.

Bake the dish - still with the chicken enclosed in the foil - at gas mark 4/180C for 90 minutes, turning the chicken pieces once.

As I’ve noted before of a Madhur Jaffrey dish involving yoghurt, the yoghurt splits. No matter: you can spoon the spicy curds over the chicken, and the rest of the sauce around it.


pablopatito said...

This is similar to the chicken in yoghurt recipe you posted in 2008, which I've made several times. The main difference is covering the meat in foil.

Is there a big difference between cooking in foil and cooking in a lidded casserole (like a Le Creuset)?

Nicholas Clee said...

Good point - I'd forgotten that. And a good question, also, to which I'm not sure I have a convincing answer. Perhaps the more tightly packed parcel will retain more liquid. It may also cook at a lower temperature. Exposed meat in a casserole will often brown, but it won't when surrounded by foil.