Add a little spice to your grilled chicken with this recipe from Chef Vikram Vij!
Vij’s yogurt & tamarind marinated grilled chicken
- ¾ cup plain yogurt, stirred
- 1 tbsp tamarind paste
- 3 tbsp finely chopped garlic
- ¼ cup canola oil
- 1 ½ tbsp salt
- 1 ¼ tsp cayenne pepper
- 1 tbsp garam masala
- 2 ¼ lbs boneless chicken thighs
- 1 lemon cut into wedges (optional)
In a large mixing bowl, combine yogurt, tamarind paste, garlic, oil, salt, cayenne and garam masala. Add chicken thighs (be sure to use chicken thighs, as breast meat doesn’t soak in the flavours of the yogurt and tamarind) and mix well making sure the chicken is covered in the marinade. Cover the bowl with plastic wrap and leave for 4-8 hours.
Preheat a grill or stovetop skillet to high heat. Grill the thighs for two minutes on one side, turn over and grill the other side for two minutes. Repeat this, making 4 minutes grilling for each side. Poke the thighs to make sure they are not pink inside – if they are, grill for one minute more.
Serve with basmati rice and a simple salad or a vegetable dish.
Courtesy Chef Vikram Vij
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