In­dian-spiced Bar­be­cue Chicken

WITH YO­GHURT DRIZ­ZLE

Parenting - - Family Kitchen -

In sum­mer, the aim of the game is to spend less time sweat­ing away in the sti­fling heat of the kitchen and more time soak­ing up the last of the evening sun­shine, en­joy­ing ban­ter with friends and din­ing al fresco. This is one of those ex­cel­lent recipes you can pre­pare in ad­vance, so all you need to do come din­ner time is fire up the bar­bie and,

in no time at all, ca­su­ally pro­duce a plat­ter of sen­sa­tion­ally tasty food.

Prep time: 20 min­utes, plus 2–24 hours mar­i­nat­ing time Cook­ing time: 25 min­utes. Serves: 4– 6

Marinade

¼ cup neu­tral oil (such as rice bran)

¼ cup unsweet­ened yo­ghurt

5 cloves gar­lic, crushed

1 tbsp finely chopped fresh gin­ger

2 tbsp tomato paste

3 tsp garam masala

3 tsp pa­prika

2 tsp ground cumin

2 tsp ground co­rian­der

1 tsp turmeric

½ tsp chilli pow­der

½ tsp ground black pep­per

zest and juice of 1 lemon

Chicken

1kg boneless or bone-in chicken thighs

salt

oil for cook­ing

Driz­zle

2 tsp honey, warmed

½ cup unsweet­ened yo­ghurt

1 tbsp Di­jon mus­tard

½ cup finely chopped fresh co­rian­der or pars­ley, plus ex­tra for serv­ing

1 clove gar­lic, crushed

freshly cracked black pep­per to taste

squeeze of lemon juice

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