A yogurt and spice marinade for slow-grilled chicken
- 2-3 lbs. chicken filets
- 1 onion, chopped
- 2” ginger root, crushed
- 6 garlic cloves, crushed
- 1-2 green chilies (optional)
- 4T lemon juice
- ¾ c plain yogurt
- 2 T chopped cilantro (optional)
In a large pot, heat oil and fry onions on medium until golden-dark brown. Add browned onions, lemon juice, chilies, garlic and ginger into a blender and puree into a smooth paste.
In a large bowl, combine yogurt with the masala (spice) packet. Add in puree from blender and fold ingredients together.
Add in meat and coat with the marinade. Cover and allow meat to marinate for at least 1- 6 hours.
Preheat your grill to med high. You can use an oven as well, preheated to 400.
Place chicken directly on the grill rack (if using an oven, place chicken on a foil lined tray).
Grill open until chicken is browned (some charring ok) on all sides and tender. Cut filets into bite size cubes.
Garnish with cilantro and serve with naan (flat bread).