Ingredients
-
3/4
-
1
-
3
-
1/4
-
1 1/2
-
1 1/4
-
1
-
2 1/4
-
1
-
-
-
-
-
-
Directions
Vij’s Yogurt and Tamarind Marinated Grilled Chicken, Here is another excellent recipe of Vikram Vij from his restaurant Vij’s in Vancouver Lots of flavor but very simple to make I post it as it is originally, but I did cut down on the salt The recipe said 1 1/2 tablespoon of salt! I think it was a mistake I have after making it twice cut it down to 1 1/2 teaspoon Feel free to use more If you ever visit Vancouver BC you must go to Vij’s!!!, Not our favorite Indian dish I think the tamarind was too overpowering But I served it with Mattar Paneer and Khichdi from this site and both sides were wonderful I will be looking for another Indian main dish to go with these sides , The nutrition info seems off 700+ calories? Where is that coming from
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Mixing Bowl Combine the Yogurt, Tamarind, Garlic, Canola, Salt, Cayenne and Garam Massala. |
|
2
Done
|
Add the Chicken, Mix and Make Sure the Chicken Is Covered With the Marinade. |
|
3
Done
|
Cover and Marinate For a Minimum of 4 Hours but 8 Is Prefered. |
|
4
Done
|
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). |
|
5
Done
|
Grill the Thighs 2 Minutes on Each Side, Then Again 2 Minutes on Each Side. |
|
6
Done
|
Check or the Thighs Are Done, If Still Pink Continue Grilling. |
|
7
Done
|
Serve With the Lemon Wedges. |
|
8
Done
|
Note: Tamarind Paste Should Be as Thick as Jam, If Thinner Use Up to 1 Tablespoon More. |
