Best Yogurt And Tamarind Marinated Chicken Recipes
VIJ'S YOGURT AND TAMARIND MARINATED GRILLED CHICKEN
Here is another excellent recipe of Vikram Vij from his restaurant Vij's in Vancouver. Lots of flavor but very simple to make. I post it as it is originally, but I did cut down on the salt. The recipe said 1 1/2 tablespoon of salt! I think it was a mistake. I have after making it twice cut it down to 1 1/2 teaspoon. Feel free to use more. If you ever visit Vancouver BC...you must go to Vij's!!!
Provided by PetsRus
Categories Chicken
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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 GRILLED CHICKEN - MY VERSION OF V
This is my version of this wonderful recipe. The original uses boneless chicken thighs and the portion is doubled.
Provided by mell_2
Categories Curries
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 301.5, Fat 19.4, SaturatedFat 4.4, Cholesterol 84.7, Sodium 1400, Carbohydrate 2.8, Fiber 0.2, Sugar 1.7, Protein 27.7
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.
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