This week at Dannon.com (where I am the host of their new recipe blog), Chicken Tikka Masala takes center stage. Honestly, when I made this dish, I couldn't believe how good it was. And easy. Yogurt as a marinade for meat is fantastic - as I explain on the site, it tenderizes the meat like no other marinade.
This week I'm working on the next batch of recipes using yogurt - definitely going to use up my one allotted smoothie recipe this go 'round, because I have one that is just too good to be true.
My feature on the Dannon site runs until the end of March, but I've got endless time to talk about cooking with yogurt, so don't hold back. What's your favorite yogurt dish?
Over the weekend, my fiance and I had a dinner party to invite our friends to be our bridesmaids and groomsmen. We served a really yummy afghani-esque chicken and mock-chicken (wheat gluten) dish smothered in a light, spicy tomato sauce and then laced with full-cream yogurt. Delicious! We added Persian red beans, roasted green beans with a walnut sauce, pot-stuck rice, and a mezze platter.
Maybe you could utilize a recipe like this for your dannon stuff. I've also had amazing turnovers under a similar sauce in my city's now-defunct Afghani restaurant. Related Persian and Turkish dishes are also delightful, particularly saffron, yogurt, and rice dishes.
To let you know - the recipe sounded wonderful - when I clicked on the button to print it, it transformed into a cake recipe, with the Chicken Tikka heading.
i used to make yogurt cheese by putting the yogurt in cheesecloth and putting it in a sieve with something heavy on top. Then I figured out I could do it by putting yogurt in a cone-shaped coffee filter and just letting it sit for a while. Yogurt cheese is particularly great for making a nice thick tzatziki.
how about goat yogurt.... I've never used it but it keeps eying be in the gormet dairy section.... Any ideas before I strike out on my own..... I once heard of someone making a goat cream chees Icing for a carrot cake, but nothing about goat yogurt.
LOVE goat yogurt!
Redwood Farms is the one I buy. It's more tart, slightly barnyardy (really, in a good way) and lighter. It makes cow's milk yogurt taste fat heavy and bland by comparison.
Not that I don't love regular yogurt too . . .
Never tried cooking with it. Interesting . . .
i tried this recipe (sort of) and wanted to report back! the flavor was divine, although i had some trouble with the texture of the sauce. it wasn't creamy at all; in fact it ended up totally broken.
this may have been due to the yogurt i used (Morning Select 2%) or perhaps due to one of the other modifications that i made :)
1) i started out by sweating a diced onion in the butter, before adding the garlic and pepper
2) i used twice as much diced tomato, and forgot to omit the broth to compensate :)
3) the chicken chunks took about 16 minutes of cooking in my oven to "run clear"
Question: should i have wiped the chicken chunks completely clean of the marinade?
anyway, thanks for a great recipe!
That's fantastic :) Good for you.
My favorite yogurt dish is simply tzatziki... with fried potatoes or falafel.
I made this exactly as written. It was simply wonderful and will be made on a regular basis. Thanks so much!
I made this over the weekend and it was divine. The marinade was heavenly with all those spices. Unfortunately I am a wimp when it comes to hot things, so the cayenne pepper killed me a little. Next time I'll add less, definitely! Still, overall it was a delicious meal.