Ingredients
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3/4 cup plain yogurt
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1 tablespoon tamarind paste (Asian supermarket)
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3 tablespoons garlic, finely chopped
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1/4 cup canola oil
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1 1/2 teaspoons salt (or to taste, see intro)
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1 1/4 teaspoons ground cayenne pepper
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1 tablespoon garam masala or 1 tablespoon ground cumin
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1 lemon, cut into 6 wedges
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2 1/4 lbs boneless chicken thighs, approx 6 oz per serving
Instructions
- In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
- Add the chicken, mix and make sure the chicken is covered with the marinade.
- Cover and marinate for a minimum of 4 hours but 8 is prefered.
- Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
- Grill the thighs 2 minutes on each side, then again 2 minutes on each side.
- Check or the thighs are done, if still pink continue grilling.
- Serve with the lemon wedges.
- Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more.