Spicy Chicken with Tangy Yoghurt
Unleash a burst of bold flavors with this Spicy Chicken with Tangy Yoghurt recipe—a perfect harmony of heat and cooling zest. Tender, marinated boneless chicken thighs are infused with aromatic garlic, fresh ginger, vibrant paprika, earthy cumin, and a touch of chili for the perfect kick. The quick marinade, enhanced by a splash of zesty lemon juice and olive oil, guarantees deeply flavorful results in just minutes. Paired with a creamy yoghurt sauce that's brightened with a hint of lemon, this dish strikes the ideal balance between spice and tang. Ready in under an hour, this easy yet impressive recipe is a weeknight dinner hero or the standout star of your next gathering. Finish with a sprinkle of fragrant cilantro, and you've got a dish that’s as delightful to the eyes as it is to the taste buds!
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Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 3 pieces garlic cloves
- 1 tablespoon ginger (fresh, grated)
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 0.5 teaspoon chili powder
- 2 tablespoons lemon juice
- 1 cup plain yoghurt (unsweetened)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (for garnish)
Directions
Step 1
Mince the garlic and grate the ginger. Set aside.
Step 2
In a large bowl, combine the garlic, ginger, paprika, cumin powder, chili powder, lemon juice, olive oil, salt, and black pepper. Mix until a smooth marinade forms.
Step 3
Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. Cover the bowl and let the chicken marinate for 15 minutes (or up to 2 hours for deeper flavor).
Step 4
While the chicken marinates, prepare the tangy yoghurt sauce. In a small bowl, mix the plain yoghurt with a pinch of salt and lemon juice to taste. Set aside in the refrigerator.
Step 5
Heat a large skillet or grill pan over medium-high heat. Once hot, add a drizzle of olive oil to prevent sticking.
Step 6
Cook the marinated chicken thighs for 5-7 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes.
Step 7
Serve the spicy chicken on a plate and drizzle with the tangy yoghurt sauce. Garnish with freshly chopped cilantro before serving.
Nutrition Facts
| Serving size | (489.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1136.7 |
| Total Fat 73.0g | 0% |
| Saturated Fat 16.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 436mg | 0% |
| Sodium 2720.4mg | 0% |
| Total Carbohydrate 10.2g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 1.2g | |
| Protein 105.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 93.6mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1148.0mg | 0% |
Source of Calories