Tzatziki Spiced Chicken

 

Some recipes evolve as you cook them and there are those that are happenstance...or should I say happenchance! Looking for yogurt to marinate the chicken, I spied some leftover tzatziki in the back of the fridge. Using that  was serendipitous! The tart yogurt dip gave the meat a decent tang, turned the meat texture softer than usual and made a terrific sauce, one that napped all pieces of chicken with more to spare. 

TZATZIKI SPICED CHICKEN

Serves 4

1 1/2 pounds boneless skinless Chicken Thighs

3/4 teaspoon Chile powder

1/4 teaspoon Turmeric powder

1/2 teaspoon Coriander powder

1/2 teaspoon roasted Cumin powder

1/2 teaspoon Garam Masala

2 teaspoons Ginger Garlic Paste

2 teaspoons Tomato Ketchup

2 teaspoons Lime or Lemon Juice

3/4 teaspoon Kosher Salt

1/2 cup store bought or homemade Tzatziki or Yogurt

3 tablespoons Canola Oil

6 Curry Leaves

1/2 cup minced Cilantro leaves

Trim fat from chicken and cut into bite size pieces. Place them in a bowl.

Add chile powder, turmeric, coriander, roasted cumin, garam masala, ginger garlic paste, ketchup, lime juice, salt and tzatziki to the chicken. Mix well so chicken is coated with everything. 

Keep aside for 1-2 hours. 

Heat oil in a large nonstick saucepan. 

Carefully ladle chicken and marinade into oil. Saute well. Cook uncovered for 15-20 minutes till chicken is cooked.

Sliver curry leaves. 

Add curry leaves and cilantro to chicken and saute for 3-4 minutes. 

Serve chicken with rice or roti.

Such an easy and delicious chicken curry! An experiment gone oh so right!

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