Burmese Spiced Yogurt Chicken

This chicken is awesome.  It’s super flavorful, easy to whip together, and oh so yummy!  It reminds me a little of the Island Lime and Coconut Chicken I’ve made in the past, but the yogurt in this adds a great slightly tangy taste.  You can throw this in a ziploc bag (double bag, just to be safe) and let it marinade overnight, or make it in the morning and you’ll have an awesome dinner.  I served this with some whole wheat Israeli couscous, but rice, quinoa, roasted or mashed potatoes would all be good options as well.

Burmese Spiced Yogurt ChickenBurmese Spiced Yogurt Chicken

Serves 6-8

Adapted from Girl Cooks World

  • 6 boneless, skinless chicken thighs (about 2 lbs),
  • 3/4 cup Greek yogurt
  • 3 garlic cloves, minced
  • 1 1/2 tsp minced fresh ginger
  • 1 tsp salt
  • 3/4 tsp turmeric
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground cardamom

Double bag a large ziploc, and place all ingredients inside.  Seal and smoosh (technical term) around to mix all ingredients.  Refrigerate for at least 6 hours.

Preheat oven to 350°F.  Pour chicken/marinade into a 9×13″ pan and bake for about 30 minutes, or until cooked through.

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2 responses

  1. Pingback: Favorite Fall Recipes | A Seat at the Table

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