Chicken in Yogurt

Such marinade - fermented milk with spices - is very common in India. It softens and flavors chicken meat and produces a nice crust when baked.

Ingredients

• 12 boneless chicken thighs
• 250 g of natural thick yogurt
• 1 small onion
• 6 cloves of garlic
• 2 tbsp. l. cumin seeds
• 1 tbsp. l. sweet ground paprika
• juice of 1 lemon
• salt, freshly ground black pepper
• lemons and herbs for serving

Directions

1. Fry the cumin seeds in a dry skillet, shaking them for 1 minute. Pour into a mortar, add a little less than a teaspoon of salt, black pepper and paprika, crush the cumin into powder.
2. Peel the onion and garlic, cut into medium pieces and place in a blender. Add lemon juice and spice mixture, beat until smooth. Add yogurt, beat quickly again.
3. Pour the yoghurt mixture over the thighs, stir. Marinate chicken for 2 hours at room temperature or up to 24 hours in the refrigerator.
4. It is best to cook the chicken in yogurt over charcoal - skewer the meat and grill until tender, turning all the time. Or bake in an oven preheated to 220 ° C with the grill on, about 35 minutes. Serve with sliced ​​lemons and herbs.