Best Shallot Yogurt Recipes

CHICKEN IN CARDAMOM-YOGURT SAUCE WITH RED BELL PEPPER AND SHALLOT CURRY

Steps:

• For chicken: Preheat overn to 375F. Whisk first 13 ingredients in 2qt baking dish. Add chicken. Stir to coat. Bake until cooked through, about 40mins. For Curry: Heat veg oil in heavy large skilled over med-hi heat. Add cumin ses and cook til aromatic. Add shallots and light parts of green onions. cook til golden brown, about 6mins. Add tomatoes, jalapenos, turmeric, paprika and mustard seeds to skillet. Simmer unti oil begins to separate, about 10mins. Add bell peppers and reduce heat to med-low. Cover and cook til peppers are soft, stirring frequently, about 10mins. Season w/salt and pepper. Stir in dark green parts of green onions. Top chicken with sauce over rice.

CARAMELIZED SHALLOT YOGURT

Steps:

• Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
• Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
• Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
• Do Ahead
• Yogurt (without chives) can be made 3 days ahead; cover and chill.

YOGURT AND PERSIAN SHALLOT DIP (MAST-O MUSIR)

Steps:

• Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.
• In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
• Add the garnish if you like and serve as an appetizer or an accompaniment.

CHICKEN IN CARDAMON YOGURT SAUCE W/RED BELL PEPPER AND SHALLOT CURRY

Steps:

• Preheat oven to 375. Whisk first 13 ing in 2-qt baking dish. Add chicken; stir to coat. Bake until chicken is cooked through, about 40 min. Divide rice among bowls. Top with chicken thighs, then divide sauce among bowls. Top with red pepper and shallot curry. Curry: Heat vegetable oil in heavy large skillet over med-high heat. Add cumin seeds and cook until aromatic, 30 seconds. Add shallots and white and pale green parts of scallions. Cook until golden brown, stirring often, about 8 minutes. Add tomatoes, jalapenos, tumeric, paprika and mustard seeds to skillet. Simmer mixture until oil begins to separate, about 10 minutes. Add bell peppers and reduce heat to med-low. Cover skillet and cook until bell peppers are soft,about 10 min. Season curry to taste with salt and pepper, Stir in chopped dk green onions.

YOGURT-SHALLOT DIP

Steps:

• Combine yogurt, mayonnaise, shallot, and Worcestershire sauce in a bowl. Season with salt and pepper. Refrigerate 30 minutes. Serve with cut vegetables or potato chips.

SHALLOT YOGURT

Steps:

• Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 6 hours to let flavors meld.
• Drizzle shallot yogurt with more oil.
• DO AHEAD: Shallot yogurt can be made 1 day ahead. Keep chilled.