Best 7 Spicy Yogurt Chicken Recipes

SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER AND YOGURT SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
• Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.

SPICY CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat.
• Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce.
• Tahini-Yoghurt Sauce:.
• Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.

SPICY CHICKEN WITH YOGURT AND DILL

Steps:

• Place chicken in medium bowl; sprinkle chicken with salt and pepper. Stir in plain yogurt. Refrigerate at least 30 minutes and up to 2 hours.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add shallots, chilies, ginger and cumin; sauté until shallots are tender, about 2 minutes. Add chicken with yogurt and sauté until chicken begins to brown, about 3 minutes. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes. Uncover skillet. Stir in dill. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute. Season to taste with salt and pepper and serve.

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick.
• Mix the remaining ingredients in a bowl, season to taste.
• Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 minutes
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
• If cooking indoors, heat oven to 400F and roast the drumsticks for 30 mins until chicken is cooked through.

LIME CHICKEN SOFT TACOS WITH SPICY YOGURT SAUCE

Steps:

• 1. To make Spicy Yogurt Sauce, with a large knife press garlic and salt together until a smooth paste forms. Place in a small bowl with olive oil; mix well. Stir in yogurt and taco seasoning. Cover; chill 30 minutes before serving.
• 2. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro. Simmer for an extra 10 minutes.
• 3. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. An alternate way of heating the tortillas in the oven: wrap the ten tortillas in foil and place in 150 degree oven until warm, approximately 10-15 minutes.
• 4. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and spicy yogurt sauce. We like to add the juice of one lime quarter on each of our tacos after it is put together.

SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER YOGURT SAUCE

Steps:

• Preheat the oven to 400 degrees F. Wring out the spinach completely dry. Separate the spinach as you add it to the mixing bowl. Add the feta, chicken, onion, two thirds of the chopped garlic, the grill seasoning and a liberal drizzle of olive oil to the bowl. Mix the meat with the veggies and feta and form 18 1 ½-inch meatballs. Place the meatballs on a rimmed non-stick baking sheet and bake them for 10 to 12 minutes until they are golden and the juices run clear. While the meatballs bake, place the yogurt, remaining chopped garlic, the cucumbers, dill, cumin, coriander, lemon juice and a little salt in a food processor and process until smooth. Adjust the seasonings and transfer sauce to a serving bowl. Serve the meatballs with a bowl of the sauce and toothpicks for dipping.

SPICY YOGURT CHICKEN

Steps:

• Mix all ingredients and marinate the cubed chicken for at least one hour. Spread chicken onto greased pan and cook at 500F for 20 minutes.