Ingredients

How to make it

  • In a large mixing bowl, combine yogurt, tamarind paste, garlic, oil, salt, cayenne and garam masala.
  • Add chicken thighs and mix well.
  • Make sure chicken is well covered in the marinade.
  • Cover the bowl with plastic wrap and refrigerate for at least 4 hours and up to 8 hours.
  • The longer the chicken marinates, the stronger the flavours will be.
  • Preheat a grill, barbeque or stovetop cast-iron grill to high heat.
  • Remember to turn on your exhaust fan if you are grilling on your stovetop, since the cooking process will be smoky.
  • Grill marinated chicken thighs on one side for about 2 minutes, and then turn over.
  • Grill the other side for 2 minutes and turn over again.
  • Grill each side again for 2 minutes, for a total of 4 minutes per side.
  • Poke the thighs with a knife to be sure they are cooked through.
  • If the meat is still pink, grill each side for 1 minute more.
  • Once this is done and the chicken is grilled to your taste serve as a side dish or as finger food. Enjoy.

Reviews & Comments 5

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  • chuckieb 4 years ago
    'Flagged' as beautiful and stored in my recipe folder to try when it quits raining.
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  • huxter 4 years ago
    Another delicious recipe --high 5's--and I too have the seedless tamarind as I find it so much easier to use --how about my never-ending supply of limes instead of lemon ?? --gotta keep usin' 'em!
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  • merlioninvancouver 4 years ago
    Hi barbiemensher,
    Seedless tamarind makes the job easier actually. You are right, all you have to do is to soak it in some warm water and mash it so that it dissolves as much as possible. Cheers:)
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    " It was excellent "
    tinadc ate it and said...
    This sounds heavenly ----- high 5
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  • barbiemensher 4 years ago
    Hi merlioninvancouver! I'm curious - I have a package of seedless tamarind at home. How would I go about making my own tamarind paste? Is it just a matter of loosening it with water or are there other ingredients that need to be added? :)
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