Several years ago my husband went to the Indian Grocery Store close to us looking for a particular ingredient. He started talking to the shop owner, who shared with him a super simple grilled chicken recipe using Garam Masala. He came home, made the chicken, and it's been one of our favorites ever since.Garam Masala a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; garam masala is pungent, but not "hot" in the same way as a chili pepper. The flavor and intensity of this spice varies from region to region...family to family.
You can purchase a wonderful mix of this spice at any Indian grocery store. It is also available at regular grocery stores through too. For our chicken this particular day, we were out of our normal supply so I picked up some at Whole Foods.
All you need for the recipe is some cut up chicken (I usually use legs or thighs, 1 pack/around 8 pieces), plain yogurt, garam masala and a large Zip-lock bag.
Inside the bag, put about half of the container of yogurt. Add the garam masala. I use around 3 to 4 teaspoons. My husband uses around 3 or 4 tablespoons or more. How much spice you use and how long you marinate the meat will determine how spicy the chicken will be after it is grilled.Mix the spice into the yogurt and add put your chicken in the bag. Marinate in the refrigerator for at least 5 or 6 hours before grilling.
The longer you marinate the chicken, the more intense the flavor. We will often even leave it to marinate overnight.
When you are ready to grill the chicken, make sure your grill is hot. Take the chicken out of the bag and put it directly on the grill. Do not rinse the marinade off of it. Do not put it on top of foil.
Grill as you normally would chicken. When you take it off the grill let it rest a few minutes and then enjoy!
Another Buddy Fergurson approved recipe!
Related Posts:
It's Fall, Time For Apple Cake
