This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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-
2 teaspoons canola oil
-
4 teaspoons Hungarian sweet paprika
-
2 teaspoons ground cumin divided
-
2 teaspoons ground coriander divided
-
2 teaspoons garam masala
-
1 tsp ground turmeric
-
1 tsp ground red pepper
-
2 cups onion coarsely chopped
-
1/2 cup fresh ginger coarsely chopped, peeled
-
2 teaspoons serrano pepper finely chopped, seeded
-
8 garlic cloves crushed
-
2 1/2 cups plain low-fat yogurt divided
-
1/4 cup fresh lemon juice divided
-
2 teaspoons salt divided
-
16 skinless, boneless chicken thighs (about 3 pounds)
-
Cooking spray
Recipe Method
1. Heat oil in a small nonstick
skillet over medium-high heat. Add
paprika, 1 1/2 teaspoons
cumin, 1 1/2 teaspoons
coriander,
garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.
2. Place onion, ginger, serrano pepper, and garlic in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth.
3. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator for 8 hours or overnight, turning occasionally.
4. Prepare grill.
5. Combine remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon salt in a bowl, stirring well. Cover mixture, and chill.
6. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.
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