Yogurt Crusted Indian Spiced Chicken

A  simple summer dish, this chicken recipe is marinated with aromatic garlic , ginger and Indian spices , combined with creamy yogurt!

Serves: 4-6
Preparation time: 15 minutes & 2 hours marinating time
Cooking time: 10-15 minutes


2 cloves garlic, chopped
100g fresh ginger, chopped
1 whole chicken, deboned and portioned or 10 pieces
Juice of 2 lemons
2 tsp salt
Handful of fresh thyme leaves
1 tsp ground turmeric
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
Pinch of salt
Freshly ground black pepper
2 red chillies, deseeded
Handful of chopped coriander
250ml Rachel’s Greek Style Coconut Yogurt

To Serve:  Use fresh dill and slices of lemon


  • Begin by making a paste with the garlic and ginger and whiz them both in a food processor until finely chopped. With the juice of the lemons and the garlic add the ginger paste and rub this all over the chicken, then add the salt and thyme leaves. Leave the chicken to marinade for 1-2 hours or overnight if possible
  • Dry roast all the spices in a small frying pan until hot, shuffle the spices around so that they toast evenly and become fragrant.  Place these in a food processor alongside the chillies and fresh coriander to make a second paste.  Stir in the yogurt. This is the second marinade
  • Rub the spiced yogurt marinade over the chicken and if possible leave for a further 30 minutes
  • Meanwhile heat up the grill or barbeque
  • If cooking on a barbeque place the chicken skin side down and leave to cook for a few minutes allowing the flames to lick the meat. Turn after 5 minutes, it should be crusted and dark on the outside. Leave to cook for a further 5 minutes turning every 2 minutes, roughly 10 minutes in total. Thicker pieces of chicken may take longer, test by pushing a skewer into the thickest part, if the juices run clear this is an indication the piece is cooked. If you are using a grill or griddle pan do exactly the same, ensuring the pan is always very hot
  • The meat should be well charred, finish with lemon juice and a good dollop of coconut yogurt and some freshly picked dill



PLEASE NOTE: The chicken can be cooked on the grill or on the BBQ

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