Barbecued Chicken or Fish ... with the Spices and Surprise of India

Sunset, November 1990 | Go to article overview

Barbecued Chicken or Fish ... with the Spices and Surprise of India


Home cooking, Indian-style, makes frequent use of the barbecue much like family-style cooking in the West. But it's the subtle seasonings Indian cooks use that add an unusual dimension to everyday foods. For a simple Indian-style meal, try barbecued chicken breasts with fresh carrot chutney or barbecued fish fillets with a cool mint-cilantro sauce.

Indian-style Barbecued Chicken

8 boned and skinned chicken breast halves (about 2 1/2 lb. total)

1 cup nonfat or low-fat unflavored yogurt

4 cloves garlic, minced or pressed

2 tablespoons minced fresh ginger

1 fresh jalapeno chili, stemmed, seeded, and minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

2 whole cloves

1/2 to 1 teaspoon cayenne

Salt

Rinse chicken and pat dry. In a bowl, mix yogurt, garlic, ginger, chili, coriander, cumin, cinnamon, cloves, and cayenne to taste. Add chicken and mix well; cover and chill for 6 hours or up until next day. Mix occasionally.

Lift meat from marinade and place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds). Cook, basting with remaining marinade, until meat is white in thickest part (cut to test), 12 to 15 minutes. Add salt to taste. Makes 6 to 8 servings.-Aban Lal, Antioch, Calif.

Per serving: 178 cal.; 35 g protein; 1.9 g fat; 3.4 g carbo.; 115 mg sodium; 83 mg chol.

Fruit and Carrot Chutney

1/2 cup slivered almonds

1 cup cider vinegar

2 cups firmly packed finely shredded carrots

1/2 cup raisins

1/3 cup coarsely chopped pitted dates

1/3 cup coarsely chopped dried figs

1/3 cup coarsely chopped dried apricots

1 cup firmly packed brown sugar

3 cloves garlic, minced or pressed

1 tablespoon minced fresh ginger

1 teaspoon dry mustard

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne

Salt

Stir almonds frequently in a 2- to 3-quart pan over medium heat until nuts are golden brown, about 6 minutes. …

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