Chicken in Yogurt or Dahi Murgee


2 lbs chicken thighs (about 8-10 pieces)
1 cup plain yogurt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 tablespoon dried fried scallions (available at most Asian markets)
2 cloves minced garlic
2 teaspoon grated ginger
2 tablespoons vinegar or lemon juice (if using fresh lemon add some lemon zest)

Mix yogurt, salt, pepper, garlic, ginger and lemon juice or vinegar. Add chicken  to yogurt mixture; being sure to coat every piece. Marinate for at least one hour (if you are a fan of washing less dishes like I am – then marinate in the pan you will be baking in).  Preheat oven to 450°F. Place chicken in baking pan. Cover with foil. Bake for 45 minutes.  Take off cover and if there’s excess liquid, bake for another  5-10 more minutes uncovered.

Source:  this recipe has been adapted from a recipe submitted by Feriyal Aslam to an East-West Center cookbook.

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