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  • Grilled Ginger–Garlic Chicken

    YIELD: 6–8 SERVINGS
    TOOLS: You’ll need a food processor, a large mixing bowl, a whisk, a fork, and a grill.
    VEGANIZE IT! Substitute 24 to 28 ounces / 680 to 790 g of tempeh, extra-firm tofu, or seitan for the chicken. Slice the pieces so they’re large enough to be manageable on the grill. Grill for 20 to 25 minutes, turning once in between, until cooked through.

    My mother-in-law may be a vegetarian, but she is well known for her amazing grilled chicken. I could not write this section without showcasing her recipe. The key, according to her, is to use the yogurt sparingly, so the marinade “sticks.”

    • 1 large yellow onion, coarsely chopped
    • 1 cup /100 g ginger, peeled and diced
    • 1 cup / 140 g peeled garlic cloves
    • 1 tablespoon salt
    • 2 teaspoons red chile powder or cayenne pepper
    • 1 tablespoon lemon juice, plus more for serving
    • 1 tablespoon round black pepper
    • 2 teaspoons unsmoked paprika
    • 5 heaping tablespoons /85 mL plain, unsweetened yogurt, (whole, lowfat, or nonfat)
    • 4 pounds /1.81 g skinless whole bone-in chicken, cut into 8–10 pieces (including cutting each breast in ½), or 2 pounds / 910 g boneless chicken
    • 2 tablespoons finely minced fresh cilantro, for garnish
    1. In the bowl of a food processor, grind the onion, ginger, and garlic into a watery paste. Transfer to a large mixing bowl and add the salt, the red chile powder, the 1 tablespoon of lemon juice, the black pepper, the paprika, and the yogurt. Whisk until well combined.
    2. Prepare the chicken by poking holes in it with a fork to help it absorb the yogurt marinade. Carefully add the pieces of chicken to the large mixing bowl and gently stir until all the pieces are evenly coated. Cover and refrigerate for 2 to 6 hours.
    3. Preheat the grill to medium–high (350°F / 180°C to 400°F / 200°C), making sure the grill has been well oiled or sprayed with a nonstick cooking or grilling spray.
    4. Place the marinated pieces of chicken on the grill and cook, turning once to ensure even cooking, for 45 to 50 minutes, until cooked through and the chicken reaches an internal temperature of 165°F / 74°C. Remove from the grill and transfer to a serving platter. We prefer our meat well done, so shorten the cook time if you prefer.
    5. Squeeze the remaining lemon juice over the cooked chicken. Garnish with the cilantro and serve immediately.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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