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Help with recipes using yogurt

Bought some yogurt at Trader Joes this weekend, after reading good reviews on this board. It was tasty. I was really boring with it, though- just had it for breakfast with some fruit added. Am going back for more later this week. I have used yogurt in chicken marinades, and looking for some inspiration. Looking for chicken or turkey ideas. I love most all spices and flavors, so any ideas are welcome. TIA.

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  1. Macca, I've got a yogurt, black pepper (LOTS of it!) and lime marinade that I use on chicken and fish in the summer that is just great! There are other add-in spices/herbs (i.e., cumin), but I usually make it as-is without any of the add-ins. Can't remember where I got the recipe from; and a quick Google doesn't come up with the recipe online anywhere. I'll post it tonight when I get home from work.

    2 Replies
    1. re: LindaWhit

      Replying to my own post - realized I had probably already posted it here in Home Cooking, so I did a Google/Advanced search - here's the link:

      http://www.chowhound.com/topics/28580...

      1. re: LindaWhit

        Thanks for the recipe. Just what I was looking for. I think I would like it with the cumin.

    2. I know this isn't (quite) what you are looking for, but I love making raita with yogurt to serve with meats or fish - especially salmon.

      5 Replies
      1. re: MMRuth

        mmm, I second raita - also tzatziki

        also not necessarily what you are looking for, but try a mango lassi - yogurt, thinned out a tiny bit with water, pureed mango (you can get it in a can) and some freshly crushed cardamom - very tasty

        there are tons of recipes on the 'net for chicken in yogurt with indian inspired flavours

        1. re: pescatarian

          So glas I posted. these ideas are all great. Thanks

          1. re: macca

            Another way to use yogurt is to make your own muesli - mix oats with yogurt and your own mix of dried fruit (apricots, apples, raisins, whatever you like), a little nuts perhaps, cinnamon, vanilla, a touch of sugar. You can make a lot and store it in the fridge for a few days and take out a portion at a time.

        2. re: MMRuth

          Actually, this is exactly what I was looking for- just didn't realize it when I posted! Sounds like a great idea- good with crackers or bread, too!

          1. re: macca

            Glad to be of help - in addition to cucumber raitas, I've also had tomato ones in Indian restaurants, but haven't tried to replicate.

        3. You can also make fantastic tandoori style chicken in a very hot oven. I use skinless, bone in thighs and legs, because they're juicier. If you have the time, drain off the whey in a cheesecloth lined strainer in the frig for a few hours. Blend the yogurt with lots of fresh cilantro, fresh chiles, ginger, garlic, cumin, coriander, cinnamon, a bit of turmeric, and saffron if you like. Marinate the chicken in the yogurt mixture in a bag overnight. Preheat the oven to 500 farenheit, and place the chicken pieces on a broiler pan. (I line mine with Release foil for easy cleanup.) Be sure to pick up as much marinade with each piece of chicken, as this keeps it moist and adds flavor. Roast for 20-30 minutes, depending on the size of the pieces, until juices run clear. The meat will shrink from the bone somewhat. Delicious hot or leftover. I serve it with rice and a saag dish.

          1 Reply
          1. re: amyzan

            Similar to what amyzan suggests, this recipe from Epicurious is really nice if you have access to a grill at this time of year...Grilled Chicken in Spiced Yogurt...though one of the reviewers said she cooked it in a grill pan successfully:

            http://www.epicurious.com/recipes/rec...

          2. Make a simple raita (yogurt, chopped or shredded cucumber, chopped mint, some cayenne pepper and salt and pepper) and serve it with pan-fried chicken breasts.

            1. I second the tandoori chicken but omit the fresh coriander (cilantro) and serve that with rather than as part of the marinade and add evoo and lemon or lime juice (and or zest). I often serve these as a bbq-ed kebab in the summer with a salad and tzatziki.