Indian Spiced Yoghurt Chicken
Introducing a fusion of flavours with my Indian Spiced Yoghurt Chicken Breast! Marinated in a blend of aromatic Indian spices and creamy yoghurt, these tender chicken breasts are cooked to perfection in either the air fryer or oven. The chicken pairs well when served with rice, in wraps, flatbreads, chopped into salads or even on pizza! The flavour is incredible!
Equipment
- Air fryer (or oven)
Ingredients
- 2 large chicken breast fillets (or 4 small)
- Salt and pepper
SPICED MARINADE
- ½ cup Greek style natural yoghurt
- 2 tablespoons chopped coriander leaves and stems
- 1 tablespoon neutral oil (canola, vegetable, rice bran etc)
- Juice of 1 lemon
- 2 cloves garlic, finely grated
- 2 teaspoons smoked paprika
- 2 teaspoons Kasoori Methi (optional - See Notes)
- 2 teaspoons brown sugar (or use caster)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chilli powder (or dried chilli flakes - reduce or increase depending on heat tolerance)
- 1 teaspoon salt
- ½ teapsoon black pepper
- ½ teaspoon turmeric powder
Instructions
PREPARE THE CHICKEN BREAST
- I like to use a a criss-cross pattern on the chicken to allow maximum flavour into the chicken breast. To do this, slice each chicken breast fillet deeply in a criss-cross pattern making sure you do not to cut all the way through. So slice in one direction then slice in the opposite to form the grid. Season both sides lightly with salt and pepper and set aside.
MAKE THE MARINADE
- To make marinade, combine all ingredients in a bowl. Add the chicken and turn to coat well, making sure to get the marinade into all the nooks and crannies. Cover and chill for 20 minutes to marinate or up to overnight if time permits. If you don't have time, just cook immediately.
TO AIR FRY
- Preheat the air fryer at 200℃ for 5 minutes. Place the chicken, cut side up, into the basket (use a paper or silicon liner if you wish) and bake for 15 minutes.
- Turn the chicken over and continue baking for a further 5 minutes or until the chicken is lightly charred and cooked through (internal temp should be 75℃ when tested with a temperature probe in the thickest part). If using 4 small breast fillets, cook for 10 minutes, then a further 5 minutes or until cooked through. (Dont overcook the chicken as it will be dry and stringy). Remove and transfer to a plate. Cover loosely with foil and rest for 5 minutes before serving as desired.
TO OVEN BAKE
- Preheat oven to 220℃ (200℃ fan forced). Place chicken, cut side up on a lined baking tray. Bake for 20-25 minutes, turning halfway through cooking time, or until the chicken is cooked through and golden brown. Transfer to a plate, cover loosely with foil and rest for 5 minutes before serving as desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CHICKEN BREAST SIZE
I used 2 large fillets for this recipe as I kid you not, they weighed just over 400g each!! That is more than enough for 4 people. But you could also use 4 smaller fillets at around 150-200g each for the same quantity of marinade. I usually purchase mine from behind the deli counter in the supermarket and they are either all tiny, but most of the time they are just whoppers!! Go with what you can get. - OTHER CUTS OF MEAT
You could also use thigh fillets for this recipe you if prefer. They may just take a little longer to cook. The marinade is also suitable for lamb chops or steaks which are just delicious in this marinade. - OTHER COOKING METHODS
No air fryer? You could grill the chicken on the barbecue or over charcoal or cook in a hot pan. Alternately you could also slice the chicken into cubes or strips and thread onto metal or soaked bamboo skewers and cook them as kebabs instead. So many options here.... - KASOORI METHI
Kasoori methi, also known as dried fenugreek leaves, is a popular herb used in Indian cooking. It has a strong, slightly bitter taste and a distinctive aroma that adds depth and flavour to dishes. Kasoori methi is often used to enhance the flavour of curries, lentil dishes, and vegetables. It can be added to the dish during cooking or sprinkled on top as a garnish. You will find it in Indian grocery stores, online stores and select Woolworths and can be stored in an airtight container for an extended period. Alternatively, you can use a combination of dried celery leaves and a pinch of fenugreek seeds to mimic the flavour of kasoori methi. Other options include using dried parsley or oregano, though keep in mind that these substitutes may not perfectly replicate the unique flavour. You can omit all together too!
If you can get your hands on it, I urge you to as it really brings a unique flavour and it lasts forever stored in a sealed air-tight jar in your pantry. It is amazing in butter chicken and a must for me!