i made a rough version of this for dinner tonight and it was amazing.
marinading the chicken in yogurt made it SO incredibly tender. I left it over night. I grilled the chicken on a few sheets of foil on the grill pan, and also poured on the marinade to grill up the onions a bit. At the end i topped the chicken with the grilled onions from the marinade, and drizzled a little honey on the chicken before serving and it was so good. Next time i want to make some raita to go with it (yogurt sauce).
nice and healthy too
INGREDIENTS (Nutrition)
2 pounds chicken, cut into pieces (i just used chicken tenders/breast)
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt (i used 0% fage yogurt)
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
FOOTNOTES
Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. If Garam masala is not available, use 1 teaspoon ground cumin, and 1teaspoon ground coriander.
This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).




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