Yogurt Marinated Chicken with a Spicy Sauce Recipe

October 29, 2016  | Chicken Recipes | chicken | cumin | naan | yogurt 
Prep Time Cook Time Serves
20m 20m 4

Marinating chicken with some yogurt and spices is a great way to take poultry up a notch. I like to marinate this chicken overnight when possible, but even just a few hours of marinating adds a lot of flavor. Served over some store bought naan bread, healthy greens and spicy sauce, this chicken dinner is a real treat.

INGREDIENTS

For the marinated chicken:
  • ¾ cup Greek yogurt
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Juice of ½ lemon
  • 4 skinless, boneless chicken breasts, cut into 1-inch cubes
For the spicy yogurt sauce:
  • ½ cup Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon harissa paste (or other hot sauce)
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh cilantro
  • Juice of ½ lemon
For serving:
  • 4 plain naan breads
  • 2 tablespoons olive oil
  • 1 (5-ounce) bag mixed greens

INSTRUCTIONS

In a large bowl, combine the marinade ingredients and toss with the chicken pieces. Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight.

In a medium bowl, combine the ingredients for the spicy yogurt sauce. Cover with plastic wrap and refrigerate until ready to serve.

Preheat the oven to 350˚F.

Remove the chicken pieces from the marinade and thread them onto 4 metal skewers. Heat an oven-safe griddle pan or low-sided skillet over medium-high heat. When hot, place the skewers into the pan and allow the chicken to cook, without disturbing, for about 3 minutes, or until golden brown on one side. Rotate the skewers 90˚ and cook for another 3 minutes without disturbing. Repeat with remaining 2 sides, until the chicken is golden brown on all sides. Transfer the pan to the preheated oven and bake until chicken is cooked through, about 5 minutes.

Meanwhile, brush both sides of the naan breads with the olive oil. Place on a baking sheet and bake in the oven with the chicken until warm and soft, about 3 – 5 minutes.

To serve, place the warmed naan breads on a serving platter and top each with a spoonful of the spicy yogurt sauce and a handful of the mixed greens. Top with the chicken pieces and serve the remaining spicy yogurt sauce on the side. Enjoy while warm.

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