Got this off Instagram and I've made it before but didn't post here. Recording the recipe for future reference! Chicken 1kg boneless thigh skinless (I increased to 1.5kg it's fine) 1/2 cup yoghurt 1/4 cup olive oil 4 cloves garlic minced Juice of 1 lemon 1 tsp cumin powder 1 tsp coriander powder 1 tsp onion powder 1 tsp smoked paprika 1 tsp chili powder (I added) 1 tbsp salt (Recipe calls for 1 tsp cinnamon, 1 tsp cardamom, 1 ground tumeric and 1 tsp all spices but I didn't have those so I omitted. Still sedap) Garlic Sauce 1/2 cup yoghurt 1/4 cup mayonnaise 2 cloves garlic pounded 1 tbsp lemon juice Pinch of smoked paprika Salt and pepper to taste Yellow Rice 3 cups jasmine rice 3 cups chicken stock (i.e. 2 cubes chicken stock?) 2 tbsp oil 2 tbsp butter 1 tsp tumeric 1/2 tsp black pepper 1/2 tsp coriander powder 1 tsp cumin Marinate chicken for at least 3 hours. Bake the chicken at 220 deg Celsius for 20 to 30 min depending on chicken size. Serve with salad greens and
TikTok (and the husband) made me do this, and I love it. So so good to pair with aglio olio or butter chili oil spaghetti (I tried with both!). Recipe from here . Creamy Mushroom Chicken 500g boneless thigh chicken Salt & pepper to season Cornstarch 2 tbsp butter 1 onion, chopped 4 cloves garlic, minced 200g sliced shitake mushrooms 1/2 cup heavy cream 1/2 cube chicken stock 1/3 cup pasta water 1 cup parmesan cheese, grated 1 tsp Italian seasoning 1/2 tsp dill 1 tsp garlic powder 1/2 tsp parsley Season the chicken with salt and pepper and coat with cornstarch (shake off excess). Pan fry the chicken until cooked and golden brown. Remove chicken but not the oils. Add butter. Fry in onion until cooked, then add garlic and mushrooms. Add heavy cream, chicken stock and pasta water. Once mixed, add chicken and all the spices and cheese.