Spicy yogurt chicken breasts


1 cup low-fat yogurt
3 cloves garlic
1/2 cup onion chopped
1 tbsp coriander seeds toasted and ground fine
2 tsp cumin seeds toasted and ground

1 tsp whole black peppercorns toasted and ground
1/2 tsp crushed chili
2 tbsp chopped fresh mint
4 6 chicken breast halves

How to prepare

This recipe will make enough for 4-6 pieces of chicken. Take whole coriander and cumin seeds and black peppercorns and put them in a small skillet over high heat and toast them for a couple of minutes while constantly shaking the skillet. As soon as they get aromatic remove from heat and skillet and let them cool a bit before grinding them fine. Add the spices, garlic, onion and chopped mint to the yogurt and stir well to mix. Marinate in the refrigerator for about 8 – 12 hours. Cook in the oven at about 400

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