Yesterday I cut up some chicken and marinated it full fat yogurt and homemade tandoori massala. Today, when I went to cook it, I discovered that several pieces had bright aqua spots on them. Spots that I know for sure weren’t there when I cut the chicken up and put it to marinade.
What are they? One theory is that the garlic powder in the massala may have reacted with the yogurt to change colors. Garlic has been known to do that. Another, is that it’s “oxidation” or mold.
I’m posting this here in case it happens to someone else and they go around searching for answers in the internet. I may not have them, but at least they’ll know they are not alone.
BTW, I decided to cook the chicken and eat it. It’s been a few hours and so far, I haven’t dropped dead. I’ll update if I feel like I wish I was dead tonight or tomorrow.
Update: It’s now the next morning and I’ve felt no ill effects from making the chicken.
I used boneless, skinless chicken thighs (about a week old, but still under the expiration date – it didn’t smell at all), a homemade tandoori masala made from ground coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek seeds, cinnamon, black pepper, cardamom and nutmeg, and Mountain High original plain yogurt (which contains
Cultured Pasteurized Milk – cultured with
S. thermophilus, L. bulgaricus, L. acidophilus, B. bifidus, and L. casei -, Fruit Pectin, Vitamin A Acetate, Vitamin D3) . The leftover yogurt shows no discoloration.
Foster Farms says they’ve never seen anything like this.