The famous tasty (and red) chicken of Indian cuisine. If you've never had it, you must try it.
- 3 lbs of chicken, skinned and trimmed of visible fat
- 1 tbsp of granulated garlic
- 1 tbsp of ground cumin
- 1 tbsp of ginger
- 2 tsp of paprika
- 2 tsp of salt
- 1 tsp of coriander
- 1/2 tsp of cayenne pepper
- 1/4 tsp of ground cloves
- 1/4 tsp of cardamon
- 1/4 tsp of pepper
- 1/2 cup of plain fat-free yogurt
- 2 tbsp of lemon juice
- If you’re making kebobs like I did, simply slice the chicken up into small pieces. If you’re using whole pieces (white or dark meat), cut slashes into the flesh about 1/4″ deep.
- In a small bowl, combine all the dry ingredients (garlic, ginger, cumin, paprika, salt, coriander, cardamon, cloves, cayenne and black pepper) and stir together.
- Select a container to marinate the chicken in. Place the yogurt and lemon juice in and stir together.
- Add in the dry ingredients and stir thoroughly.
- Place the chicken into the mixture and coat thoroughly.
- Cover the container and place in the refrigerator for at least eight hours, but no longer than two days.
- After marinating, heat up the broiler on high.
- Remove the chicken from the marinate and shake a few times to release excess marinate from the meat.
- Place the chicken on a broiler pan or rack, and cook for 15 minutes.
- Turn the chicken over and cook another 15 minutes, or until done.
As I said before (and you can see), my chicken did not turn out the bright red that one normally sees. If this is important to you, then I suggest you invest in some red food color.
The kind of chicken you use is up to you. I used boneless skinless breasts, but you can also use a whole chicken or pieces of light or dark meat.
You can also grill this chicken, just make sure you can close the lid and only have the vents open. You want to be able to enclose the chicken much like you want in a tandoor.