You look at the picture above and think “that’s really beige.” This meal is very beige in color, but colorful in flavor. Don’t let the plain jane look of this dinner fool you. It was incredible!!
In a bowl combine the yogurt, lemon juice, salt, pepper, and spices. I used Greek yogurt rather then regular plain since I love how thick it is. If you want a thinner sauce, then go with regular. As you can see above, I noted a range of measurements for the chili powder. Some people like their food spicier then others so I would say go with your taste on this one. I used 1/8 teaspoon since hubby does not like a lot of heat in his meals. I would have used 1/4 teaspoon if it were just for me. Place the chicken in the yogurt mixture, and let it marinate for one hour in the fridge. I let it marinate in the baking dish I planned to use.
After the marinating is complete, bring the chicken out and let it sit for about 15 minutes. I like to cook my chicken, steak or other meats after it sits since the chill wears off and it cooks more evenly. While it was sitting, I sauteed the mushrooms, garlic and onions in a small skillet until the onions were translucent. Drain any excess liquid and add 3/4 of the mix to the top of the chicken and sauce.
This was very good. The chicken tikka was fork tender and hardly needed a knife. I love the garlicky goodness of this and the mushrooms, although not traditional, really added something to it. I think the ginger taste is too strong at the full teaspoon, so when I make it next time, I’m going to halve it. If you love ginger then go for it!!
For more delicious chicken recipes, hop on over to my Chicken & Turkey Pinterest Board and take a look around.
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