http://www.recipesonrails.com/recipes Recipes On Rails: New Recipes tagged with bge,indian http://www.recipesonrails.com/recipes/632 <p><img alt="image not found" src="http://www.recipesonrails.com/system/photos/632/thumb/632.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 2.0 tablespoon Oil, Grapeseed <br/> 6.0 clove Garlic <br/> 2.0 tablespoon Ginger fresh grated<br/> 1.0 tablespoon Garam Masala see recipe<br/> 2.0 teaspoon Ground Cumin <br/> 2.0 teaspoon Chili powder <br/> 0.6 pound Yogurt plain, whole milk<br/> 4.0 tablespoon Lime Juice fresh squeezed<br/> 2.0 teaspoon salt <br/> 8.0 each Chicken Thighs skinned, cleaned of fat<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.</p> </p> <p> <p>Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.</p> </p> <p> <p>Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.</p> </p> <p> <p>Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.</p> </p> <p> <p>Preheat BGE to 500 degrees</p> </p> <p> <p>Add the yogurt mixture to the chicken and stir to coat each piece.</p> </p> <p> <p>Place on rack, direct heat.</p> </p> <p> <p>Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> 2 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/632 " />http://www.recipesonrails.com/recipes/632 </a> </p> 2012-05-19 22:34:12 UTC