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Categories:
chicken vegetable oil white onion garlic ginger serrano paprika salt ground cumin turmeric ground coriander Garam Masala cayenne plain yogurt lemon juice
Viewed: 33 - Published at: 4 years agoIngredients
- 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
Method
- 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.)
