Spiced Indian Grilled Chicken

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Indian Grill

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Total Reviews: 5

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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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  • on August 21, 2011

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    Very tasty. Careful to use low heat as the yogurt burns easily in a grill pan where it can't drip away as much as on a grill rack.

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  • on July 20, 2011

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    Delicious. This was great. We made it with boneless skinless chicken breasts and it was great.

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