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- 1 1/2 cups plain yogurt
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 4 pounds chicken wings and/or small chicken drumsticks
- Fresh Mint (optional)
- 1 recipe Grilled Peppers (optional)
- 1 recipe Cucumber Yogurt Sauce
1. Combine the yogurt, ginger, garlic, curry, salt, paprika, cinnamon, and cayenne in a bowl; let stand 15 minutes, stirring occasionally.
2. Meanwhile, if using chicken wings cut each wing into two portions at the first joint. Place wings and/or drumsticks into a 2-gallon resealable plastic bag set in a shallow dish; pour on yogurt mixture. Seal and chill 6 to 24 hours, turning bag occasionally.
3. Preheat oven to 400 degrees F. Drain chicken from marinade; discard marinade. Line two 15x10x1-inch baking pans with foil; lightly coat with nonstick cooking spray. Arrange chicken in prepared pans (if using both drumsticks and wings, place them on separate pans. Bake small drumsticks for 35 minutes; bake chicken wings 25 minutes or until chicken is cooked through (180 degrees F).
4. Cool chicken slightly. Transfer to storage containers; cover and chill overnight.
To Reheat::5. For a charcoal or gas grill place on a well-greased grill rack directly over medium heat. Cover and grill 10 to 15 minutes or until heated through, turning once after 5 minutes*. For a grill pan. Do chicken in batches. Grill directly on a greased grill pan for 10 to 15 minutes until heated through, turning once*.
6. Transfer chicken to platter; top with mint. Serve with Grilled Peppers and Cucumber Yogurt Sauce. Makes 8 to 12 servings.
- Do not turn too soon or chicken may stick to grill. If chicken does stick, loosen with a metal spatula before turning.
- Miniature or small sweet peppers
- Olive oil
1. Halve and seed sweet peppers; brush lightly with olive oil. Grill directly over medium coals for 8 to 10 minutes or until lightly charred, turning once.
- Servings Per Recipe 8,
- cal. (kcal) 343,
- Fat, total (g) 21,
- chol. (mg) 100,
- sat. fat (g) 6,
- carb. (g) 10,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 4,
- fiber (g) 1,
- sugar (g) 7,
- pro. (g) 28,
- vit. A (IU) 437,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 589,
- Potassium (mg) 504,
- calcium (mg) 192,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
- 2 6 ounce carton plain yogurt
- 1 large cucumber, shredded and well-drained
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh basil or mint, if desired
- Curry powder, if desired
1. In a medium bowl combine plain yogurt, cucumber, garlic, salt, ground cumin, fresh basil or mint; if desired mix well. Refrigerate 1 to 4 hours before serving. Sprinkle lightly with curry powder, if desired, before serving. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 343,
- Fat, total (g) 21,
- chol. (mg) 100,
- sat. fat (g) 6,
- carb. (g) 10,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 4,
- fiber (g) 1,
- sugar (g) 7,
- pro. (g) 28,
- vit. A (IU) 437,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 589,
- Potassium (mg) 504,
- calcium (mg) 192,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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