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How I marinate chicken.
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This is how I usually marinate chicken. You can use this method for any kind of recipe that requires Marinated chicken, here I'm using curry powder, ginger-garlic paste and paprika because I'm making a red chicken curry, but you can swap the spices with whatever you like.
Here I cut my chicken into bite-size cubes, add about a couple of tablespoons or half a small container of natural yoghurt. Then I add ginger-garlic paste, (which is just minced garlic and ginger) you can use a minced clove of garlic or omit that completely. I add a couple teaspoons of curry powder, half a teaspoon black pepper and about a teaspoon of paprika; salt to taste and a tablespoon of oil. Mix very well, cover and keep in the fridge from half an hour to overnight, the longer the better —you can also just as fine use it straight away.
Here I cut my chicken into bite-size cubes, add about a couple of tablespoons or half a small container of natural yoghurt. Then I add ginger-garlic paste, (which is just minced garlic and ginger) you can use a minced clove of garlic or omit that completely. I add a couple teaspoons of curry powder, half a teaspoon black pepper and about a teaspoon of paprika; salt to taste and a tablespoon of oil. Mix very well, cover and keep in the fridge from half an hour to overnight, the longer the better —you can also just as fine use it straight away.
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