I’ve been experimenting with Indian flavors and going beyond my comfort zone. This recipe is light and perfect for palettes easing their way into Indian cuisine. I suggest serving over fragrant basmati rice to complete this dish. Courtesy of Fine Cooking
Serves four to six
FOR THE MARINADE:
- One 2-inch pieces of ginger, peeled
- 4 large cloves garlic
- 1/4 tsp. turmeric
- 1 tsp. chili powder
- 1 1/2 tsp. kosher salt
- 1/2 tsp cumin seeds, ground
- 3/4 cup plain low-fat yogurt
- 1 Tbs. fresh lime juice
FOR THE CHICKEN:
- 2 to 3 lbs. boneless, skinless chicken thighs and breasts
- 1/4 cup melted butter or olive oil
FOR THE GARNISH:
- 1/2 mild onion, thinly slices
- 1/2 cup chopped fresh cilantro leaves
- 1 or 2 green chilies, thinly sliced
- 1 lime, cut in wedges
Make the marinade: In a blender or food processor, blend the ginger and garlic to a fine paste, (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, lime juice. Process until combined.
Prepare the chicken: Make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lay flat. Pour the marinade over the chicken and stir to coat thoroughly. Seal with plastic, refrigerate and marinade for at least 4 but no more than 12 hours, turnings the chicken once.
Grill the chicken: Prepare a charcoal grill with even layers of coals. (I did not have a charcoal grill so I used a George Foreman Grill instead). While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open.
After about 5 minutes, remove the grill lid and turn over the chicken pieces; they should look slightly charred, Replace the lid and continue cooking for another 5 to 7 minutes, Uncover the chicken, baste it with the melted butter to olive oil, turn over and leave it uncovered for the rest of the cooking time. Baste after 2 or 3 minutes and test for doneness: the meat should feel firm when you press it.
Transfer the chicken to a large platter, Arrange the onion, cilantro, chiles, and lime wedges over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors before service.
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