How To: Marinate Chicken
Welcome to another how to post! Today I will be showing you how to marinate chicken for maximum flavour. Now, I have mentioned on this blog, more than a few times, that I am a pescetariant, however, I grew up eating meat and my entire family still does.
That will definitely not stop me from sharing some great tips I learned while I still ate meat. This technique is one of my favourites when it comes to marinade.
You can marinate the chicken in the yoghurt alone, although I suggest using masala powder to give it some extra flavour. The masala I use for this recipe is my absolute favourite.
When I hear the word marinade, I think effort, time, messy. Not this recipe! This recipe uses ingredients you (hopefully) already have in your house, and it only takes 30 minutes, as opposed to so many other marinades that need to rest on the meat overnight.
I used to use this marinade for my chicken when I made chicken curry, but you can also use to when you are just pan frying your chicken for dinner, and it can also be cooked on the braai.
Happy marinating all!
Yoghurt Marinated Chicken
- Meat tenderiser
- 1 tbsp plain Greek yoghurt
- 2 chicken breasts
- 1 tsp curry powder
- 1 pinch salt
- 1 pinch pepper
- Spoon the yoghurt into a small bowl, add in the curry powder and stir to combine.
- On a chopping board, pound the chicken with a meat tenderiser.
- Put the chicken into a small plastic baggie.
- Spoon in the yoghurt mixture.
- Seal the bag and shake well until the chicken is completely covered in the marinade.
- Let it rest in the fridge for 30 minutes.
- Cook the chicken in the marinade for best results.