Yogurt softens the incredible heat of this intensely spicy Grilled Chicken in Yogurt Tandoori Marinade that is a favorite around the world. Many cannot handle the heat, but with careful use, one can easily make this one of your favorite main courses.
- 10 cloves garlic (to 15), peeled
- 1 piece fresh ginger (4-inches long); peeled, sliced
- 4 serrano chiles; stemmed, seeded
- 1 Cup plain whole-milk yogurt
- 2 Tablespoons Garam Masala; (see below)
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon salt
- 8 bone-in chicken thighs or boneless breasts; skinned
- 1 Tablespoon vegetable oil
- 1 Tablespoon cumin seeds
- 1 1/2 teaspoons whole cloves
- 1 1/2 teaspoons green cardamom seeds
- 1 teaspoon black peppercorns
- 2 cinnamon sticks (2-inches each); broken into pieces
- 4 small dried red chiles; broken into pieces
- Prepare the Garam Masala: Grind all the ingredients to a powder in a spice grinder or coffee grinder reserved just for spices. Store in an airtight jar in a cool place. Keeps well for about 1 month. (Makes about 1/4 cup.)
- 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 or breasts 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 with steamed basmati rice and mint chutney.
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