Chicken Thighs In Yogurt And Onions Recipes

GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE

Steps:

• Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
• Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
• Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
• Do Ahead
• Chicken can marinate up to 1 day before cooking. Keep chilled.

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

OVEN BAKED GREEK CHICKEN THIGHS

Steps:

• Whisk together ingredients for marinade. Toss chicken in marinade to fully coat. Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.
• When ready to cook, preheat oven to 425°F.
• Line a baking sheet with foil for easy cleanup. Arrange chicken on baking sheet in a single layer.
• Bake for 20-25 minutes, or until cooked through.

CHICKEN THIGHS IN YOGURT AND ONIONS

Steps:

• Heat a large frying pan and add 2 tablespoons of the oil. Add the garlic and onion and saute until the onion is tender. Do not brown.
• Season the chicken with salt and pepper to taste. Heat another frying pan and add the remaining 1 tablespoon of oil.
• Brown the chicken on both sides and remove to a 13X9" glass baking dish.
• When the onions are tender stir in the yogurt and parsley off the heat. Salt and pepper to taste.
• Pour the mix over the chicken thighs and bake at 375º for 35 minutes.

CHICKEN & VEGETABLE PAKORAS WITH YOGURT MINT CHUTNEY

Steps:

• Make chicken marinade by pureeing the yogurt, jalapeño, onion, ginger, garlic, vinegar and lemon juice in the blender.
• Cut chicken thighs into 4-6 pieces each and place in plastic zip lock bag. Pour in marinade, seal and use your hands to cover pieces with marinade. Refrigerate for at least 30 minutes. Remove chicken pieces and place on plate. Discard marinade.
• Make the batter by combining chick pea flour (besan), cold water, salt, chili powder, ground cumin and turmeric. Stir until smooth and lumps are dissolved. The batter thickens somewhat as it sits. The texture should be that of a thick pancake batter. If not, add a little more besan or water as needed.
• Heat oil in pot or deep fryer. Dip chicken pieces into the batter, one by one, and fry in hot oil until cooked through and golden brown - about 4 to 5 minutes. Fry the first piece solo to make sure the oil is hot enough and the batter is thick enough. The chicken pakoras should start to brown and float to the surface. Fry remaining pakoras and drain on paper towel. Place on a tray and keep warm in a 300°F (150°C) oven.
• Prepare the vegetable fritters by adding the corn, peppers, mushrooms and sweet potato to the chick pea batter. Stir to combine. Alternatively, you can divide the batter and omit the sweet potato from the vegetable fritter above and coat and fry them separately. With a big spoon remove vegetables with some batter and add to the hot oil and fry until golden. Remove and drain on paper towel.
• Serve with mint chutney.
• To make the chutney, combine the yogurt, sugar, minced mint and salt in a small bowl. Garnish with a sprig of mint and serve with the warm pakoras.