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Chicken- Grilled Chicken in Yogurt Tandoori Marinade

Source of Recipe

San Fransisco Chronicle 1/23/2002


Recipe Introduction

Adapted from a recipe by Neela Paniz, proprietor of Bombay Cafe in Los Angeles. Serve with steamed basmati rice and mint chutney

List of Ingredients



10 to 15 garlic cloves, peeled

4-inch piece of fresh ginger, peeled and sliced

4 serrano chiles, stemmed and seeded

1 cup plain whole-milk yogurt

2 tablespoons Garam Masala (see recipe)

1/2 teaspoon cayenne pepper

1 teaspoon salt

8 bone-in chicken thighs, skinned

1 tablespoon vegetable oil



Recipe

Combine the garlic, ginger and chiles in a food processor and process until finely minced. Stir into the yogurt along with the garam masala, cayenne and salt.
Using a small sharp knife, pierce the chicken thighs deeply in several places to allow the marinade to penetrate.

Put the chicken into a glass or plastic container, add the marinade and toss well to coat evenly, pushing some of the marinade into the slits.

Cover and refrigerate for at least 4 hours or overnight.

Prepare a medium-hot charcoal fire. When the coals are ready, rub the chicken with the vegetable oil, then grill on both sides until done, about 10 minutes per side. Serve hot or warm.

Serves 4.