Grilled Indian Style Curry Yogurt Chicken Recipes

GRILLED CURRY CHICKEN

Steps:

• Fire up BBQ to medium heat.
• In a large bowl, stir oil with mustard, honey, curry, salt, garlic powder, pepper and cinnamon or allspice.
• Baste chicken with a basting brush or add chicken turning evenly to coat.
• Place chicken on grill.
• BBQ turning and brushing often with remaining marinade.
• Baste only for the first 5 minutes, allowing all baste to cook.
• Remember, the marinade has been in contact with raw chicken, so it must be fully cooked.
• Grill 5 more minutes to ensure doneness.
• Sprinkle with coriander.
• Great with Fast Tropical Mango Salsa.
• As an alternative, you can double the sauce, place in foil covered baking dish and bake the chicken breasts in the oven at 375 for about 20 minutes. Goes great with Pad Thai!

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

CHILE-AND-YOGURT-MARINATED GRILLED CHICKEN

Steps:

• Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
• Let chicken sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8-10 minutes total. Transfer to a platter and let rest 5-10 minutes before serving.
• Do Ahead:
• Chicken can be marinated 12 hours ahead. Keep chilled.

GRILLED INDIAN-STYLE CURRY YOGURT CHICKEN

Steps:

• Mix the yogurt, garlic, ginger, lemon juice, curry, cayenne, and salt in a large ziplock bag until well combined. Add the chicken and turn to coat. Marinate the chicken at least 1 hour or up to 24 hours.
• Remove the chicken from the marinade (discard the marinade) and grill over medium-high heat , about 12 minutes per side, until cooked thoroughly. Serve immediately.

CURRY-YOGURT CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon curry powder, 1 teaspoon cumin, salt and pepper in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

GRILLED CURRY CHICKEN THIGHS

Steps:

• Combine the yogurt, curry powder and salt in a large ziplock bag.
• Add chicken and turn to coat. Refrigerate for at least an hour or overnight.
• Heat the grill to medium.
• Remove the chicken from the bag and place on the grill.
• Grill the chicken until cooked through, about 35 minutes. Rest for 5 minutes before serving.
• Serve with steamed rice for a complete meal.

GRILLED INDIAN CHICKEN

Steps:

• In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
• Marinate the chicken pieces in the mixture for 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.

GRILLED INDIAN-STYLE CURRY YOGURT CHICKEN

Steps:

• Mix the yogurt, garlic, ginger, lemon juice, curry powder, cayenne and salt in a large zip-lock bag until well combined. Add the chicken and turn to coat. Marinate the chicken at least 1 hour or up to 24 hours.
• Remove the chicken from the marinade (discard marinade) and grill over medium-high heat, about 10-12 minutes per side or until cooked through. Serve immediately.