Sunday, January 26, 2014


Grilled chicken pieces.

One cup fresh yoghurt.
One cup chopped fresh coriander leaves (cilantro).
Thumb-length ginger, chopped.
Half dozen cloves garlic, chopped.
1-2 TBS ground coriander.
½ TBS ground cumin.
½ TBS cayenne.
1 Tsp. dry ginger.
½ Tsp. turmeric.
½ Tsp. cinnamon powder.
½ Tsp ground black pepper.
½ Tsp. salt.
½ Tsp. orange food coloring.
Two TBS lime juice.

2 Lbs. chicken, boned and skinned, large chunk cut.

One onion sliced into very thin rings.
Fresh green chilies, sliced.
Lime wedges for squeezing.
Generous pinches of amchoor.
Pinch of salt.

Dump all marinade ingredients except the yoghurt into the food processor, grind smooth. Mix with the yoghurt, and marinate the chicken for several hours therein inside the refrigerator.

Spear the chicken chunks on skewers and grill over red hot coals. Brush with ghee two or three times, allowing the excess to drip into the fire and flare up.

Once the chicken is cooked, put it on a heated platter and set it aside temporarily.

Put the onion rings and sliced chilies in a bowl, squeeze the lime over, and sprinkle with the amchoor and the pinch of salt. Mix well. Strew some over the chicken, and dump the rest next to it.

Best served with fresh buttery naan.

Originally from here:

1 comment:

Badger Admirer said...

The question is, how do you manage to grill in san francisco?