Hey this ain’t no shake-n-bake! Do you remember shake-n-bake? Do they still sell shake-n-bake? And, no I am not making any reference to the movie Talladega Nights. This is not Ricky Bobby here. My mother went through a shake-n-bake phase when I was a kid…..man am I glad that is over.
I have been on a bit of a lazy streak lately. Searching for dinner options that require minimal effort but are still interesting. Earlier this week I was killing some time Stumbling during my lunch hour. I like to stumble when I get bored, you find a lot of inspiration stumbling. I stumbled upon this recipe for Crispy Yogurt Chicken from The Pioneer Woman. (If you have never visited her site you must. Homegirl is like blog royalty, check her out. ) I thought what a perfect, interesting & easy (ie. slacker) way to make chicken.
The recipe looks absolutly delicate and tasty, but when I see yogurt used in a savory dish I usually think Indian or Greek. I thought to myself, how perfect would it be to put Indian spices in the yogurt, bread it and bake it. It is like Indian “Fried” Chicken. I am even curious about how it would turn out if I actually fried it, but that would have to be for another day. I chose to use Greek yogurt because it is thicker and has less water in it, making the coating nice and thick. I also used panko bread crumbs, not because the original recipe called for them, but they are my go-to choice for bread crumbs. Panko breadcrumbs are Japaneese breadcrumbs, they are a much lighter and drier then regular breadcrumbs. This produces a crispier and louder crunch then other breadcrumb
I was incredibly please with the results and don’t worry about a picky or suspicious eater, if they like crispy chicken they will like this.
The chicken was perfectly cooked and juicy, it almost had a creaminess to it. The spices created a very warm and sort of cozy flavor to it. It had just a smidgen of heat that was cut by the yogurt. To top it off a great crunchy crust that absorbed the all the flavor from the spices. I scraped all of the crispy brown bits from the bottom of the pan, licked my fingers, patted my belly and called it a day.
I am honesly in love with this chicken!
Crispy Indian Spiced Yogurt Chicken (2-3 Servings) (adapted from Pioneer Woman)
- 3 Chicken Thighs, skin removed
- 7 oz Plain Greek Yogurt
- 3 1/2 tsp Garam Masala
- 2 Green Onions, minced
- 3 Garlic Cloves, minced
- 1-2 Tbs Milk
- 1 cup Panko Bread Crumbs
- 1 1/2 Tbs Butter, divided in 3
Preheat oven at 350 degrees, butter baking pan and spray broling pan.
Combine 7 oz. of greek yogurt with 3 1/2 tsp of Gram Masala, stir and taste to check if you like more seasoning. Add green onions, garlic and milk, stir till well combined.
Dredge chicken in yogurt mixture and then in panko bread crumbs.
Place chicken in buttered pan, place thin pads of butter on top of the chicken & cover with foil, bake at 350 degrees for 35 mins. Tranfer chicken to broiler set to “NORM”, toast panko bread crumbs until golden brown.1