Grilled Chicken In Yogurt Tandoori Marinade

Recipe Ingredients

10		Garlic cloves - (to 15) - peeled
1		Fresh ginger - (4" long) - peeled, sliced
4		Serrano chiles - stemmed, seeded
1 cup	237ml	Plain whole-milk yogurt
2 tablespoons	30ml	Garam Masala - (see below)
1/2 teaspoon	2.5ml	Cayenne pepper
1 teaspoon	5ml	Salt
8		Bone-in chicken thighs - skinned
1 tablespoon	15ml	Vegetable oil
		Garam Masala
1 tablespoon	15ml	Cumin seeds
1 1/2 teaspoons	7.5ml	Whole cloves
1 1/2 teaspoons	7.5ml	Green cardamom seeds
1 teaspoon	5ml	Black peppercorns
2		Cinnamon sticks - (2" ea) - broken into pieces
4		Dried red chiles - broken into pieces (small)

Recipe Instructions

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 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.

This recipe yields 4 servings.

Source:
The San Francisco Chronicle, 01-23-2002

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