Spiced Indian Grilled Chicken

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Indian Grill
TOTAL TIME: 1 hr 45 min
Prep: 20 min
Inactive Prep: 45 min
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions


Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.

When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.

Wine suggestion for this recipe:
Merlot

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  • on May 11, 2014

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    It was 2 2 2 2 2 2 good..!!!!!

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  • on July 15, 2013

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    Really, really good. I skipped the fenugreek leaves (no place within 20 miles had them and used a whole chicken split in half. I grilled it over low-med heat for close to 1hour 10min. Absolutely amazing. I also made with it grilled onions (seasoned with garam masala and olive oil and put it over coconut rice.

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  • on June 14, 2012

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    I used a slightly different technique for grilling. I used paper towel to wipe the marinade off the chicken, so the yogurt would not burn. Then, I cooked the chicken, skin side down, over medium heat, not medium high, with the lid closed. I turned the chicken after 8 mins.,then basted it on both sides and cooked the raw side for 6-8 mins, checking for doneness. Penzeys Balti Seasoning makes a good substitute for the cardamom, cayenne, garam masala, and fenugreek.

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