Best Yogurt And Tamarind Marinated Grilled Chicken My Version Of V 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.
TAMARIND MARINATED CHICKEN BREASTS IN COCONUT-CHICKPEA FLOUR
My version of Vij's version. I have reduced the amount of oil used. Vij's states this is for 6 I believe it is more for 8.
Provided by mell_2
Categories Curries
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Combine marinade ingredients in a large bowl. Add chicken breasts and cover well with marinade. Cover and refrigerate 3 hours or do it in the morning and leave in fridge until dinnertime.
- Curry: Heat oil on medium heat 1 minute. Add onions and saute till golden brown about 10 minutes. Edges of some onions will be slightly burnt and that's okay.
- Stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. Cook 5 to 8 minutes or until oil glistens through tomatoes. Reduce heat to low.
- In a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. Make sure there are no lumps.
- Add this mixture and remaining water to curry. Stir well and increase heat to medium.
- When curry boils, reduce to low and add coconut milk.
- Stir curry regularly and simmer for 20-30 minutes. The curry will thicken as it boils. Cook until the curry is the consistency of a cream sauce.
- Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows.
- Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.
TAMARIND CHILI CHICKEN
This is a dish given to me by friends from Sri Lanka. Tastes better the next day as the flavors mellow a little.
Provided by Member 610488
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a wide saucepan and, when hot, add the mustard seeds.
- Once the seeds start popping, remove the pan from the heat.
- When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.
- Fry for 8-10 minutes until the onions are soft.
- Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup) and stir.
- Stir in the tamarind and coriander seeds and season.
- Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.
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