Ingredients
- 1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
- 2 tablespoons vegetable oil
- 1/2 cup chopped white onion
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
- 1 tablespoon paprika
- 11/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne
- 1/2 cup plain yogurt
- 1 tablespoon fresh lemon juice
Directions
With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
Preheat a grill.
Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)
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By mike_h8989_402837
los angeles, CA
on July 26, 2012
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I found that this recipe had a very authentic taste ... I would advise against marinating for more than 4 hours though ... the enzymes in the yoghurt and the ginger can make the chicken mushy as they are proteolytic [protein dissolving].
By saranoonan_7736421
Chesterfield, MO
on July 14, 2012
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Oh man, this is as easy and adaptable as it is delicious. Since I am a masochist , I use at least three chiles in every batch, including a habenero. However, the heat of the peppers always settles down during the marinading process, and after cooking, you're left with mostly just the flavor.
I think a fun thing for parties is to get just wings and legs (don't skin the wings though, just score them, marinade them for four hours or so, and set em on the smoker for two hours. After that, you can grill the pieces to crisp them up. Oh man. So good.
Also, people who don't even like Indian food raved about this dish. I really would recommend it to anybody.
Good luck!
By tifferson811
Alpharetta, GA
on May 23, 2012
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I have made this 3 times now, after a friend made it for me. Very good!
Note: Made 2 times with Greek yogurt (because I had some in fridge and it has come out really salty. 1st time thought it was the salt, so 2nd time omitted salt and still was salty, so had to be the yogurt.
Finally made it last night with regular, whole milk yogurt, and did not add the salt listed. Tasted great!
I usually bake in oven, and finish under broiler to char up.
Made this with boneless, skinless chicken breasts, and also bone-in chicken thighs. Both good options, but the thighs have more flavor.
Read all 29 reviews