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Indian Chicken in Yogurt Marinade

4 servings
Masterpiece

Buy all ingredients right below the recipe

Ingredients

  • 1 Whole chicken (approx. 1 kg)
  • 300 g Creamy yogurt (10% fat)
  • 50 g Butter
  • 1/2 tsp Curry powder
  • 1 tsp Hot paprika powder
  • 2 tsp Sweet paprika powder
  • 1 tsp freshly ground black pepper
  • 2 tsp Salt
  • Basmati rice as a side dish

Preparation

  • 1
    In a large bowl, thoroughly mix the yogurt with the curry powder, both types of paprika, salt, and freshly ground pepper.
  • 2
    Make incisions about 1 cm deep on the chicken's breast and thighs. Then, generously rub the entire chicken (including the incisions) with the seasoned yogurt. Place the chicken in a bowl, cover with cling film, and let it marinate overnight (at least 12 hours) in the refrigerator.
  • 3
    The next day, preheat the oven to 180 °C (top/bottom heat).
  • 4
    Cut the butter into cubes and place them in a baking dish or roasting pan. Pour in about 0.5 cm of hot water. Place the chicken, along with all the marinade, into the dish.
  • 5
    Cook the chicken in the preheated oven for about 75 minutes. During this time, baste the meat several times with the pan juices. The chicken is done when the leg bone can be twisted without resistance.
  • 6
    Let the cooked chicken rest briefly and serve with freshly cooked basmati rice. Enjoy your meal!
Knuspr-Küche
Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!

Ingredients