ezRecipe-Zee: Cooking Recipe: How to make Grilled Chicken In Yogurt Tandoori Marinade

Grilled Chicken In Yogurt Tandoori Marinade

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Date Added:	February 29, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, BBQ / Grilling, Main Dish

Ingredients:

10                  garlic cloves - (to 15)
1     piece         fresh ginger - (4" long)
4                   serrano chiles
1     cup           plain whole-milk yogurt
2     tablespoons   Garam Masala
1/2   teaspoon      cayenne pepper
1     teaspoon      salt
8                   bone-in chicken thighs
1     tablespoon    vegetable oil
                    === GARAM MASALA ===
1     tablespoon    cumin seeds
1 1/2 teaspoons     whole cloves
1 1/2 teaspoons     green cardamom seeds
1     teaspoon      black peppercorns
2                   cinnamon sticks - (2" ea)
4     small         dried red chiles

Directions: one line for each direction. When saved the lines will be numbered.

Prepare the Garam Masala: Grind all the ingredients to a powder in a spice grinder or coffee grinder reserved just for spices. Store in an airtight jar in a cool place. Keeps well for about 1 month. (Makes about 1/4 cup)
Combine the garlic, ginger and chiles in a food processor and process until finely minced. Stir into the yogurt along with the Garam Masala, cayenne and salt.
Using a small sharp knife, pierce the chicken thighs deeply in several places to allow the marinade to penetrate.
Put the chicken into a glass or plastic container, add the marinade and toss well to coat evenly, pushing some of the marinade into the slits.
Cover and refrigerate for at least 4 hours or overnight.
Prepare a medium-hot charcoal fire. When the coals are ready, rub the chicken with the vegetable oil, then grill on both sides until done, about 10 minutes per side. Serve hot or warm with steamed basmati rice and mint chutney.
This recipe yields 4 servings.

Notes:
Neela Paniz is the proprietor of Bombay Cafe in Los Angeles, CA

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* The San Francisco Chronicle, 01-23-2002