Chicken Yogurt Char-Grilled


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A succulent chicken meal that mixes in a whole lot of flavor.

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  • 4 skinless chicken fillets
  • 1 onion, chopped
  • 2 Tbsp oil
  • 2 cloves garlic, crushed
  • 2 Tbsp ground cumin
  • 2 Tbsp fresh coriander, chopped
  • 1 pinch salt and pepper
  • 7 oz plain creamy yogurt
  • 9 3/4 oz plain fat free yogurt

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Dip the chicken fillets in the fat free yogurt until well coated, cover and let them marinate in the refrigerator for 3-4 hours. Heat the char-grill. Brush the yogurt from the chicken fillets and discard it. Dry the chicken pieces on paper towels, then grill them, until very brown and no pink juices run out when pierced with a fork. Allow 15-20 minutes, turning them once. Meanwhile, fry the onion in the oil until soft and starting to brown. Add the garlic and ground cumin and continue cooking over medium heat for 2-3 minutes, stirring constantly. Puree the onion mixture with the creamy yogurt in a food processor or blender. Season with salt and pepper. Stir in the fresh coriander, then heat the mixture gently in a small saucepan. Taste the sauce for seasoning and keep warm. Note: To serve: Pile the chicken onto a serving dish and spoon over the sauce. The dish may be served hot or at room temperature. Do not boil the sauce, or it will separate.

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