Servings: 4-6
Source: Fine Cooking #21, June/July 1997
Ingredients
FOR THE MARINADE:
2-inch piece ginger, peeled
4 large cloves garlic
¼ teaspoon turmeric
1 teaspoon chill powder
1½ teaspoons table salt
½ teaspoon cumin seeds, ground
¾ cup plain low-fat yogurt
1 tablespoon fresh lime juice
FOR THE CHICKEN:
2 to 3 pounds boneless chicken thighs and breasts
¼ cup melted butter or olive oil
FOR THE GARNISH:
½ mild white onion, thinly sliced
½ Cup chopped fresh cilantro leaves
1 or 2 fresh green chiles, thinly sliced
1 lime, cut in wedges
Directions
Make the marinade: In a blender or a food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, and lime juice; process until combined.
Prepare the chicken: Remove the skin from the chicken, leaving some fat. Make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lie flat. Pour the marinade over the chicken and stir to coat the chicken thoroughly. Seal with plastic and marinate in the refrigerator for at least 4 hours but no more than 12 hours, turning the chicken once.
Grill the chicken: Prepare a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open. After about 5 minutes, remove the grill lid and turn over the chicken pieces; they should look slightly charred. Replace the lid and continue cooking for another 5 to 7 minutes. Uncover the chicken, baste it with the melted butter, turn it over, and leave it uncovered for the rest of the cooking time. Baste after 2 or 3 minutes and test for doneness: the meat should feel firm when you press it. Transfer the chicken to a large platter. Arrange the onion, cilantro, chiles, and lime wedges over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors. Traditional accompaniments are chutney, curried potatoes, peas, raita, and basmati rice.