Rinse the yogurt marinade and dry the chicken prior to frying.
Yogurt marinades are similar to the buttermilk marinades used in classic Southern fried chicken recipes. They tenderize and flavor chicken through the enzyme action of acidophilus and lactic acid in the yogurt. Yogurt marinades are also commonly used in Middle Eastern lamb preparations. They impart flavors that engage all the taste receptors -- sweet from lactose and ginger, sour from yogurt, salty from kosher salt, bitter from garlic and savory from soy sauce.
Instructions
Marinade I
1. Mash together 1 1/2 tsp. kosher salt, 1 1/2 tbsp. finely grated ginger and 4 minced garlic cloves in a large mixing bowl with a wooden spoon to form a paste.
2. Mix 2 cups of plain yogurt, 1/4 tsp. cinnamon, 1/2 tsp. freshly ground black pepper, 2 tbsp. olive oil, 1 tbsp. ground cumin, 1 tbsp. ground coriander and 1 tsp. smoked paprika into the salt, ginger and garlic paste.
3. Make 1/4-inch deep slices through the skin and flesh of the chicken. Remove the skin prior to cutting if desired.
4. Coat the chicken in the marinade and place in a container with an airtight lid. Pour the remaining marinade over the chicken, cover and place in the refrigerator.
5. Marinate the chicken for a minimum of 12 hours but not more than 24 hours. Turn the chicken over halfway through the marinating process.
6. Rinse the marinade from the chicken and pat dry with paper towels prior to seasoning, breading and frying.
Marinade II
7. Mix together 2 cups plain yogurt, 1 tsp. light chili powder, 1/2 tsp. Vadouvan spice, 1/2 tsp. toasted cumin seeds, 1/4 tsp. toasted cardamom seeds, 1/2 tsp. freshly ground black pepper, 1/2 tsp. smoked paprika, 1 tbsp. kosher salt and 1 tbsp. soy sauce in a large mixing bowl.
8. Make 1/4-inch deep incisions through the skin and flesh of the chicken.
9. Coat the chicken in the marinade and place in a container with an airtight cover. Pour the remaining marinade over the chicken, cover and refrigerate for a minimum of 12 hours but no more than 24 hours. Flip the chicken over halfway through marinating.
10. Rinse the marinade from the chicken and pat dry with paper towels prior to frying.
Tags: kosher salt, 4-inch deep, black pepper, chicken cover, chicken marinade, chicken marinade place
