Tangy Garam Masala Lime Chicken

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I love Indian food. It is one of the great cuisines of the world and I am in awe of how they mix flavors that seem unique and unmatched in asian or western cuisine. The Indians have mastered tangy flavor – it’s in their yogurt sauces and marinades, and in the regional spices they use. This grilled chicken lets those delicious flavors come right to the front. Garam Masala is a spice blend used in a lot of Indian recipes, and includes coriander and cumin. It imparts a wonderful color and aroma to the dish. You will enjoy the aroma wafting from your grill when you make this! This recipe packs A LOT of flavor from both the spice and yogurt, and the chicken will be juicy and tender from the marinade. You can follow the grilling instructions below, or swap with your own grilling expertise based on your preferences for grilled chicken. The chicken could be any cut, not just the leg. This recipe makes for great leftovers, too. It seems the longer these flavors have to meld together, the better. Pair this recipe with a bright salad (mango or Rummy Watermelon), and something refreshing to drink.

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Prep Time: 10 mins
Cooking Time:  35 mins on the grill, 8 hours in the fridge
Total Time: 8 hours and 45 mins
Servings: 4
Course: dinner, main course

INGREDIENTS

Mint Yogurt Sauce

  • 1 cup (250 grams) plain yogurt
  • 2 tablespoons mint, very finely chopped/chiffonade
  • 1 clove garlic, finely chopped
  • 1/2 lime, juiced
  • salt and pepper
  • 1 pinch of sugar

Tangy Garam Masala Lime Chicken

  • 1/2 cup (125 grams) plain yogurt
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon of fresh ginger, finely chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoons Garam Masala (see recipe below or Store bought)
  • 1/4 teaspoon cayenne
  • 12 chicken drumsticks (about 3 pounds or 1.4 kilograms)
  • 2 limes, quartered
  • chopped mint for garnish

Garam Masala

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground fennel
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
INSTRUCTIONS

Mint Yogurt Sauce

  1. Combine all ingredients in a medium bowl. Season with salt and pepper to taste

Garam Masala

  1. Combine and mix all ingredients in a bowl. Place the mixture in a spice jar, and store in a cool and dry place.

Tangy Garam Masala Lime Chicken

  1. Combine the first 10 ingredients in a large bowl and mix well with a spatula.
  2. Add the chicken to the yogurt marinate. Turn to coat. Cover with a plastic wrap and let it marinate in the fridge for at least 8 hours. Take the chicken out of the fridge 1 hour before cooking.
  3. Prepare the charcoal grill, distribute the charcoal on one-half of the grill or preheat the gas grill to 400ºF (204ºC). Brush the grates of the grill with vegetable oil to prevent sticking.
  4. Make a pan out of aluminum foil that is large enough to hold the chicken. Lightly grease the foil with vegetable oil. Place the foil on top of the grates where there is no charcoal/fire in the grill. Distribute the chicken evenly on top of the foil. Cover the grill and grill for 15 mins. Turn, baste the chicken with accumulated juice during cooking, and cook for another 15 mins.
  5. Remove the chicken drumsticks from the foil and place them directly over the coal/fire to char,  2 to 5 mins on each side, or until just beginning to char.
  6. Garnish the chicken with lime wedges and mint in a serving plate. Serve with the mint yogurt sauce.

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