Indian Spicy Grilled Chicken

Spicy grilled chicken—masalewala murgh

INGREDIENTS

  • 2 pounds boneless chicken thighs or breasts

For the marinade and sauce

  • 1 tablespoon garam masala
  • 2 teaspoons ground peppercorns
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon turmeric
  • 1 clove garlic, crushed
  • 2 tablespoons lemon juice and some zest
  • 1/2 cup plain yogurt, plus an additional 1/2 cup to use later to make the dipping sauce
  • ½ cup canola oil

METHOD

  1. Combine marinade/sauce ingredients in a medium bowl.
  2. Divide contents in half; use half to coat chicken and let marinate sit for 2 to 4 hours in refrigerator.
  3. Barbecue or grill chicken until done, approximately 10 to 15 min.
  4. With the reserved marinade (not what was used with the chicken), add additional ½ cup yogurt and mix thoroughly to serve as a dipping sauce.


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