This is a make-ahead recipe because the chicken needs to marinate (at least a couple of hours and overnight if possible).  It’s dead-easy, though, and really, really yummy.

2 lbs skinless, boneless chicken thighs
2 C low-fat yoghurt
4 cloves garlic, crushed
1 Tbsp cilantro leaves, minced
2 Tbsp garam masala (I use Vij’s)
2 tsp cumin seeds
2 tsp coriander seeds
1 (heaping) tsp cayenne
1 tsp turmeric
1 tsp salt
1 tsp freshly-ground black pepper

Roast the cumin and coriander seeds in an ungreased pan over medium-low heat until fragrant. Grind in a spice grinder or mortar and pestle.

In a large bowl (for marinating), stir together the yoghurt and all the spices. Add the chicken to the marinade and mix well.  Use your hands to rub the yoghurt and spices into the chicken.

Marinate for at least 4 hours and preferably overnight.

Barbeque on low heat for 20-25 minutes until cooked through. 

Serve with more chopped cilantro and mango chutney.

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