Yogurt Chicken

Yogurt Chicken

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Makes: 6 servings

  • 3 skin-on chicken breast halves

  • 6 skin-on chicken thighs

  • Salt and pepper

  • 1 1⁄2 cups frozen chopped onions

  • 1 1⁄2 cups plain nonfat yogurt

  • 1 tablespoon garam masala

  • 1 1⁄2 teaspoons poppyseeds

  • 1 cup sour cream

  • Chopped fresh herbs (optional)




Position rack 6 inches from heat and preheat broiler. Line a baking sheet with foil.

Trim fat from chicken. Cut breast halves in half crosswise. Sprinkle with salt and pepper. Arrange chicken pieces on baking sheet, skin side up. Broil for 10 minutes, or until skin is golden and begins to crisp.

Place onions in a 5-quart slow cooker. Add chicken. In a small bowl, stir together yogurt, garam masala, and poppyseeds. Pour over chicken.

Cover and cook on LOW for 4 to 6 hours.

Transfer chicken to a serving platter. Carefully pour 2 cups of the cooking juices into a blender. Add sour cream. Cover (place a kitchen towel over lid) and blend until mixture is smooth.

Serve chicken with yogurt mixture spooned on top. Sprinkle with fresh herbs, if desired.

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