Yogurt (Recipe: chicken tikka)
With the Super Bowl just around the corner, it's time to get finger food recipes lined up for game day. Welcome to Easy Apps Week, Day Two.
Nine things I know about yogurt (you'll be glad to know them, too):
- Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid.
- Yogurt can be made from any mammal that produces milk: goats, cows, sheep and water buffalo, yaks and camels. In the market in my little Rhode Island town, we don't get much yak's milk yogurt -- okay, we don't ever get yak's milk yogurt -- but I'm sure it's delicious.
- It takes one pound of milk to make one pound of yogurt.
- Don't buy pasteurized yogurt or yogurt marked "heat treated". Pasteurization kills the beneficial bacteria that might be helpful in treating a range of conditions from osteoporosis to acne.
- Yogurt is a good source of protein, calcium, riboflavin, phosphorus, and magnesium.
- You can store it in the refrigerator for up to two weeks, but it becomes much stronger in flavor the longer it sits. Like sour cream, yogurt might separate, with some watery liquid on top. You can either pour off the liquid or stir it back in.
- Did you know that you can make yogurt in a crockpot?
- And, that with your own homemade yogurt, you can make strawberry frozen yogurt, green chile cornbread, yogurt cake, salmon with yogurt curry sauce, blueberry muffins, spinach and yogurt soup.
- Americans eat more than 300,000 tons of yogurt each year. Are you eating your share?
Adapted slightly from Epicurious, this recipe can be made ahead and served at room temperature, making it perfect for football Sundays or for any day of the week. The word tikka refers to food cooked on a skewer, but it's easier to cook the chicken on a pan, and skewer it after it's cooked. Serve with chutney or our favorite peanut sauce. Serves 5-6.
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup nonfat Greek yogurt
4 cloves garlic, chopped
1-inch piece of fresh ginger root, peeled and grated
1-1/2 tsp canola oil
1 Tbsp fresh lime juice
3/4 tsp kosher salt
1/4 tsp ground turmeric
1/4 tsp garam masala
1/4 tsp fresh black pepper
Pinch of cayenne pepper
2-1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
Puree all ingredients except chicken in a blender, until well combined. Put chicken into a ziploc bag, and add the mixture from the blender. Seal the bag, pressing out the air, and massage to coat the chicken completely. Refrigerate, turning once or twice, for 8 hours or overnight.
Preheat your broiler. Line a rimmed baking sheet with aluminum foil, and spread the chicken in a single layer. Broil 5 minutes, until the chicken has some browned spots; turn the chicken pieces, and cook an additional 4-5 minutes, until the chicken is cooked through.
Let the chicken sit for 5 minutes, then transfer it to a serving platter with toothpicks or bamboo picks. Serve with mango or tomato chutney, or with peanut sauce.