Yoghurt And Tamarind Marinated Grilled Chicken |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dish is a great family favourite and people from all walks find this tempting. Ingredients:
3/4 cup plain yogurt, stirred |
1 tbsp tamarind paste (available at most asian grocers) |
*if your tamarind paste has the texture of a fruit smoothie rather than a thick jam, use 2 tbsp instead of 1 tbsp. |
3 tbsp finely chopped garlic |
1/4 cup canola oil |
1 1/2 tbsp salt |
1 1/4 tsp ground chilli powder or cayenne pepper |
1 tbsp garam masala or ground cumin |
2 1/4 lbs boneless chicken thighs (about 6 ounces per serving) |
1 lemon, in 6 wedges (optional) - for decorations and also to squeeze over the grilled chicken |
Directions:
1. In a large mixing bowl, combine yogurt, tamarind paste, garlic, oil, salt, cayenne and garam masala.
2. Add chicken thighs and mix well.
3. Make sure chicken is well covered in the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours and up to 8 hours.
5. The longer the chicken marinates, the stronger the flavours will be.
6. Preheat a grill, barbeque or stovetop cast-iron grill to high heat.
7. Remember to turn on your exhaust fan if you are grilling on your stovetop, since the cooking process will be smoky.
8. Grill marinated chicken thighs on one side for about 2 minutes, and then turn over.
9. Grill the other side for 2 minutes and turn over again.
10. Grill each side again for 2 minutes, for a total of 4 minutes per side.
11. Poke the thighs with a knife to be sure they are cooked through.
12. If the meat is still pink, grill each side for 1 minute more.
13. Once this is done and the chicken is grilled to your taste serve as a side dish or as finger food. Enjoy.
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