Yogurt And Tamarind Marinated Chicken Recipes

VIJ'S YOGURT AND TAMARIND MARINATED GRILLED CHICKEN

Steps:

• In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
• Add the chicken, mix and make sure the chicken is covered with the marinade.
• Cover and marinate for a minimum of 4 hours but 8 is prefered.
• Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
• Grill the thighs 2 minutes on each side, then again 2 minutes on each side.
• Check or the thighs are done, if still pink continue grilling.
• Serve with the lemon wedges.
• Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more.

YOGURT AND TAMARIND-MARINATED CHICKEN

Steps:

• What you do In a large mixing bowl, combine yogurt, tamarind paste, garlic, oil, salt, cayenne and garam masala. Add chicken thighs and mix well. Make sure chicken is well covered in the marinade. Cover the bowl with plastic wrap and refrigerate for at least four hours and up to eight hours. The longer the chicken marinates, the stronger the flavours will be. Preheat a grill, barbecue or stovetop cast-iron grill to high heat. Remember to turn on your exhaust fan when you are grilling on your stovetop, since the cooking process will emit some smoke. Grill marinated chicken thighs on one side for about two minutes and then turn over. Grill the other side for two minutes and turn over again. Grill each side again for two minutes for a total of four minutes a side. Poke the thighs with a knife to be sure they are cooked through. If the meat is still pink, grill each side for one minute more. To serve, divide rice, noodles or salad greens among six plates. Top with grilled chicken. While piping hot, squeeze a little fresh lemon on the chicken, according to taste.

YOGURT MARINATED GREEK CHICKEN

Steps:

• Stir together all marinade ingredients in a small bowl until well combined.
• Place chicken breasts in a large 1 gallon ziplock bag. Pour marinade over and make sure marinade gets coated evenly over chicken. Seal and put in fridge to marinate at least 4-6 hours.
• Take out the chicken from the fridge. If you have any chicken breasts that are much thicker in the center or on one side, pound lightly with a meat mallet or heavy bottomed jar. This will ensure slightly more even thickness and more even cooking. Do this while they are still in the bag for easy clean-up. To grill, preheat the barbecue and make sure the grates are clean. Grease the grates lightly with some olive oil. Use tongs to place the chicken breasts on the grill grates. Cook on one side for 5-6 minutes or until just browned. It should release easily from the grates. Turn over and cook for another 4-6 minutes. Check internal temperature using a meat thermometer. Flip and continue cooking as needed until internal temperature reads at least 165. Pull off grill and let chicken rest for 5-10 minutes before slicing.

YOGURT AND TAMARIND MARINATED GRILLED CHICKEN - MY VERSION OF V

Steps:

• In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
• Add the chicken, mix and make sure the chicken is covered with the marinade.
• Cover and marinate for a minimum of 4 hours but 8 is prefered.
• Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
• Grill the breasts 4 minutes on each side, then again 4 minutes on each side.
• Check or the thighs are done, if still pink continue grilling.
• Serve with the lemon wedges.