Spiced yogurt-marinated chicken from The Asian Grill: Great Recipes, Bold Flavors by Corinne Trang

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pineapple and onion chutney; Fresh tomato chutney; Cucumber and preserved lemon yogurt; Parathas (rotis)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations

  • mcvl on September 11, 2012

    This marinade is absolutely brilliant. */But/* instead of using it to marinate raw chicken, I adapted it to Sri Owen's method for post-marinating roast chicken and then running it under the broiler to heat it up. (See Ayam panggang kecap -- Chicken roasted and grilled in soy sauce -- from The Indonesian Kitchen: Recipes and Stories by Sri Owen.) I roast two chickens almost every week because I need the bones for broth. The first chicken always disappears within hours, but in the past the second one sometimes lingered unattractively. Since I started in on Sri's roast-marinate-broil method the second chicken is now a star, and we look forward to its transformation. A bonus that hadn't occurred to me until tonight is that because the marinade contains only cooked chicken, not raw, it's OK to use it as a sauce. Tonight I cut up some cabbage, mixed it in with the marinade, and nuked it briefly. Yum. Perfectly integrated chicken & veg.

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