Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Spiced yoghurt chicken served with fresh coriander
Juicy chicken chunks marinated in yoghurt and spices, sprinkled with fresh coriander

Spiced yoghurt chicken (Sajji style)

Author: Flavelo
Recipes Main Courses
This Yoghurt Sajji-style chicken is a classic example of how Indian culinary art transforms simple ingredients into a complex flavour experience. The essence of the technique is marination: the acidity of the yoghurt and the aroma of the spices not only flavour the surface of the meat but penetrate deep into the fibres, making them tender. This dish is a balance of freshness and spicy warmth, where the heat of the ginger is counterpointed by the citrus notes of the coriander.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large mixing bowl: For marinating, to ensure every piece of meat is coated in yoghurt.
  • Grater: To pulp the ginger and garlic.
  • Wide frying pan: So the meat browns rather than steams in its own juices.
  • Chopping board and sharp knife: For preparing the meat and vegetables.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean the chicken, remove membranes, and cut into uniform 3x3 cm cubes. Peel and finely grate the garlic and ginger.

Tip: Uniformly sized meat cubes ensure every bite cooks through at the same time, avoiding drying out.
2 ✓

In a spacious bowl, mix the yoghurt until smooth with the lemon juice, grated garlic, ginger, cumin, ground coriander, paprika, salt, and pepper.

Tip: The mild acidity of the yoghurt and the lemon juice 'precooks' the meat, loosening the fibres, making it butter-soft (Protein denaturation).
3 ✓

Toss the chicken cubes in the marinade, ensuring every piece is thickly coated. Cover and place in the fridge for at least 30 minutes.

Tip: The salt begins to draw out moisture, which is then reabsorbed into the meat as spiced juice (Osmosis).
4 ✓

Heat the olive oil in a frying pan over a medium-high heat. Add the meat (leave most of the marinade in the bowl) and fry for 15-20 minutes until every side gets a golden-brown crust.

Tip: Do not overcrowd the pan! If you add too much meat at once, the oil cools down, and the meat begins to boil in its juices instead of browning (Maillard reaction).
5 ✓

In the last few minutes of cooking, if there is leftover marinade, you can add that too and bring to a boil. Upon serving, sprinkle generously with coarsely chopped fresh coriander.

Tip: Always add fresh herbs at the end, as heat causes them to quickly lose their essential oils and fresh taste.

Recipe FAQ

Can I use chicken thighs instead of breast?
Yes, indeed! Thighs remain juicier during cooking and withstand heat better without drying out.
What if the sauce is too thick?
Add 1-2 tablespoons of water or a little more yoghurt at the end, but be careful not to cool it down suddenly.
How long should I marinate?
A minimum of 30 minutes is needed, but it is best if left in the fridge for 3-4 hours or even overnight.

Ingredients

  • 500 g Chicken breast or thigh fillets
  • 200 ml Thick natural yoghurt (e.g. Greek style)
  • 3 cloves Garlic
  • 20 g Fresh ginger
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Paprika
  • 1 bunch Fresh coriander
  • 1 tbsp Fresh lemon juice
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 2 tbsp Olive oil