Andie from AndieMitchell.com published a new recipe of marinade for grilled chicken with some Indian spices. Well, I think, I didn’t understand completely her recipe, but it looks like delicious (and healthy and light – just 250 calories). Check it now:
If you are searching for any new, flavor-packed marinade for grilled chicken, give this aromatic Indian marinade a go! Created using curry powder, turmeric, coriander, garlic clove, lemon, and cilantro, it infuses grilled chicken skewers with a lot of wealthy, warm, complex flavor. Give a awesome, refreshing cucumber raita (yogurt sauce) to complete your food (250 calories or 3 WW points)!
Early in the year and summertime, I’m outdoors nearly every night, grilling chicken with lemon plant marinade, Asian soy ginger root marinade, Caribbean marinade, or making Mediterranean grilled shrimp…even steak tips. And today I’m adding a brand new marinade recipe towards the list—a flavorful and aromatic Indian marinade for chicken. I love to using them as grilled chicken skewers, however the marinade can be useful for any kind of chicken or cooking method.
The Indian marinade is easy: whisk together curry powder, ground turmeric, ground coriander, garlic clove, fresh lemon juice, fresh cilantro, salt, pepper, and essential olive oil. The lemon activly works to tenderize the meat, as the garlic clove, herbs, and spices infuse the chicken with warm, earthy, complex flavor. Curry powder, in the end, is usually a mix of coriander, turmeric, cumin, fenugreek, chili peppers, and often ginger root, cinnamon, cloves, and much more. The mixture famous these aromatic spices results in a richness and depth of flavor that you simply couldn’t get with a couple of spices alone.
Combine the marinade with chicken white meat tenderloins (or whole chicken breasts that you simply reduce thin strips) and allow them to marinate not less than an hour or so and as much as 24 hrs. You are able to thread the chicken on metal or wooden skewers—or skip them altogether should you not have skewers— and grill before the chicken is cooked through and it has a crisp, golden brown char in the grill. Keep in mind that if you are planning to make use of wooden skewers, they should be drenched in water for half an hour before using.
Like a awesome, creamy complement towards the flavorful Indian marinade, I love to make a simple cucumber raita—an Indian yogurt sauce—to serve alongside them. This mixture of plain whole-milk yogurt, finely chopped cucumber, cilantro, garlic clove, salt, along with a pinch of cayenne, adds the right quantity of tang and freshness to the Indian chicken skewers.
For that cucumber raita:
1 cup plain whole-milk yogurt
1/3 of the medium cucumber, peeled and finely chopped
two tablespoons minced fresh cilantro leaves
1 garlic clove clove, minced (about 1 teaspoon)
Pinch salt
Pinch freshly ground pepper
For that grilled chicken skewers:
1 tablespoon essential olive oil
two tablespoons fresh lemon juice
two tablespoons minced fresh cilantro
3 cloves garlic clove, minced
2 teaspoons curry powder
½ teaspoon turmeric
¼ teaspoon coriander
½ teaspoon salt
Pinch fresh ground pepper
1 ¼ pounds chicken white meat tenderloins