Best Roast Chicken With Spiced Yogurt Recipes

ROAST CHICKEN WITH SPICED YOGURT

Roast Chicken with Spiced Yogurt image

A yummy make ahead dish! Lowfat and calorie if eaten without the skin. That way it has 165 calories and 5 grams of fat. Needs to marinate at leat 12 hours before cooking. Not included in prep time calculations.

Provided by ChipotleChick

Categories Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs broiler-fryer chickens
1/2 teaspoon water
1/4 teaspoon ground mustard
1 cup plain nonfat yogurt
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 clove garlic, chopped
1/4 cup water

Steps:

Rinse chicken and pat dry.
Fold chicken wings across back so that the tipe touch.
Tie or skewer the drumsticks to its tail.
Place the chicken in a latge glass bowl.
Mix the 1/2 teaspoon water and gound mustard in a small bowl.
Stir in remaining ingredients except 1/4 cup water.
Pour over chicken.
Cover and refrigerate at least 12 hours, but no more than 24.
Heat oven to 375.
Remove chicken from marinade, reserve the marinade.
Place the chicken on a rack in a shallow roasting pan.
Roast chicken 1 hour or more, until juices run clear.
Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
Remove chicken from the roasting pan, and keep it warm.
Stir the 1/4 cup water in the pan drippings, and heat until hot.
Remove and discard the skin from the chicken.
Serve the meat with the sauce.

SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE

Spiced Roast Chicken With Tangy Yogurt Sauce image

This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it's lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it's roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.

Provided by Kay Chun

Categories dinner, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/4 cup neutral oil, such as safflower or canola
5 garlic cloves, minced
1 tablespoon ground coriander
1 1/2 teaspoons ground sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon granulated onion
1/4 cup chopped cilantro
2 tablespoons lemon juice, plus wedges for serving
2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
Salt and black pepper
1/2 cup plain Greek yogurt (2 percent or whole-milk)
1/4 cup plus 2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
3/4 teaspoon granulated sugar
A big pinch of granulated garlic
A big pinch of granulated onion
Salt and black pepper
To Serve:
1 small head iceberg lettuce, shredded
2 medium tomatoes, diced
Warm pita bread and hot sauce (optional)

Steps:

Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

ROAST CHICKEN WITH YOGURT SAUCE

Roast Chicken With Yogurt Sauce image

Chicken will never taste the same once you try this roast chicken prepared with yogurt and turmeric sauce.

Provided by ida ku zaifah

Categories Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2-2 kg chicken
2 teaspoons pepper
1 teaspoon ground ginger
1 cup plain yogurt
1 cup cream
2 onions, finely chopped
1/2 teaspoon poultry seasoning
1/2 tablespoon turmeric
1/2 teaspoon salt

Steps:

Wash and pat dry chicken.
Prick the skin with a fork.
Rub it with a mixture of pepper and ground ginger.
With string, tie legs and tail of chicken.
Place chicken breast side-up on rack in open roasting pan.
Roast at 180°C for 10 minutes.
Heat sauce in a pan over medium heat.
Brush skin with sauce.
Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
Keep the sauce warm while basting.
Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
Serve the remaining sauce separately.

Nutrition Facts : Calories 733.3, Fat 55, SaturatedFat 22.7, Cholesterol 245.4, Sodium 501.5, Carbohydrate 11.9, Fiber 1.3, Sugar 5.3, Protein 46.6

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