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Ingredientes
- 1 x chicken - (4 to 4 1/2 lbs) cut 8 pcs, skin removed
- 2 Tbsp. vegetable oil
- 1/2 c. minced white onion
- 2 Tbsp. minced garlic
- 2 Tbsp. minced ginger
- 1 tsp finely-minced serrano or possibly jalapeno pepper stem and seeds removed
- 1 Tbsp. paprika
- 1 1/2 tsp salt
- 1 tsp grnd cumin
- 1 tsp turmeric
- 1 tsp grnd coriander
- 1 tsp garam masala
- 1/2 tsp cayenne
- 1/2 c. plain yogurt
- 1 Tbsp. fresh lemon juice
Direcciones
- With a fork, prick holes in the chicken pcs. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pcs. Place the chicken in a baking dish.
- In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add in the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process till well blended. Add in the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat proportionately, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, chill for at least 4 hrs, and up to 24 hrs, turning occasionally.
- Preheat a grill.
- Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 min on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 min. Turn and continue cooking, as necessary till the chicken is cooked through, but still tender, about 25 to 30 min. (Alternately, bake in a preheated 425 degrees oven on a baking sheet for 35 min.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 770 | |
| Calories from Fat 493 | 64% |
| Total Fat 54.89g | 69% |
| Saturated Fat 14.54g | 58% |
| Trans Fat 0.18g | |
| Cholesterol 235mg | 78% |
| Sodium 1106mg | 46% |
| Potassium 773mg | 22% |
| Total Carbs 7.37g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.66g | 2% |
| Protein 59.46g | 95% |
