Tuesday, October 30, 2012

Tandoori Grilled Chicken Thighs

This is a dish that you want to plan ahead of time, as the chicken needs to marinate for at least 8 hours.  I love most of the flavors of Indian cuisine, and have been learning, well attempting to learn, to cook different cuisines the past few years.  East Indian foods have several of my favorite ingredients; chicken, lentils, yogurt (need I say it? yes, I use my homemade, because the "tang" just adds something special to this dish), and some of the nicest spices around the world.  The flavor of this chicken dish is no exception.  I serve it with lentils cooked in a vegetable stock with some green onions and greens thrown in, and sweet potatoes on the the side topped with butter and paprika.

16          chicken thighs (I use boneless and skinless, however, either way is okay)
6 to 12   ounces plain yogurt
1            teaspoon Kosher salt
1            teaspoon fresh ground pepper
1/2         teaspoon cayenne pepper (or to taste)
2            tablespoons freshly ground ginger
3            cloves garlic, minced
4            teaspoons paprika
2            teaspoons ground cumin
2            teaspoons cinnamon
2            teaspoons coriander
2            teaspoons garam masala

In a medium bowl stir together all the ingredients (except the chicken) until well blended. Rinse the chicken well under running cold water and pat dry with paper towels.  Put the chicken into a zip lock plastic bag and pour the mixture over the chicken, press the air out of the bag and seal.  Turn the bag over several times to ensure all the chicken is coated with the yogurt mixture, place in a dish in the refrigerator and marinate for at least 8 hours.  Throughout the time the chicken is marinating, turn the bag over to coat the chicken.
Preheat the oven to 350.
Remove the chicken from the marinade and wipe off any excess marinade with a paper towel.  Spray the chicken with oil and grill on each side for about 2 minutes or until golden brown.  Place a wire rack on a pan, remove the chicken from the grill and place on the wire rack, and bake for 35 to 40 minutes or until the juices run clear.  Serve with whatever side dishes you choose to prepare and enjoy your meal.  BTW, this chicken is really good to eat cold the next day for lunch, or just a quick snack.  Enjoy      : )        -MK

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