Indian · Dinner
Yogurt Marinated Whole Chicken
Bone-in chicken breast marinated in yogurt, ginger-garlic paste, garam masala and chili powder, then grilled until charred. Served alongside a chickpea salad with fresh mint and cilantro, topped with a fried egg, and finished with a cooling yogurt drizzle and lemon wedge.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
545Calories
50.2gProtein
28.5gFat
17.8gCarbs
5.1gSugar
5.9gFiber
1085mgSodium
410mgChol
7.2gSat Fat
820mgPotassium
215mgCalcium
4.8mgIron
1.9mcgVitamin B12
16mgVitamin C
Goes well with
Indian pale ale (IPA)
local
Lassi (salted yogurt drink)
international
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Score the skin of the chicken breast and pat dry with a paper towel. Mix yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, paprika, lemon juice, salt and mustard oil in a bowl.
2
Marinate
Coat the chicken thoroughly with the yogurt mixture, cover, and refrigerate for 2 hours.
3
Grill
Place the marinated chicken breast on a preheated grill over medium-high heat and cook 12 minutes per side until skin is charred and internal temperature reaches 165°F.
4
Fry
Fry the egg in a nonstick skillet over medium heat for 3 minutes until the white is set and yolk remains soft.
5
Plate
Arrange the grilled chicken with the chickpeas tossed with mint and cilantro, top with the fried egg, drizzle with yogurt, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken breast, skin scored
- 2/3 cup160g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam-masala
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp paprika
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp mustard-oil
- 2/3 cup110g chickpea-cooked
- 22 large eggs
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp cilantro
- 22 lemon wedge
- 4 tbsp60g plain yogurt, for raita drizzle
