½ t. black pepper
1 t. ground cumin
½ t. coriander
1 t. chili powder
2 t. garam masala
1/4 C. chopped fresh cilantro
½ t. salt
1/4 C. hot sauce or chili sauce
3/4 C. plain yogurt
1/4 C. heavy cream
4 garlic cloves, minced
3 T. soy sauce
Cooking spray
8 chicken thighs
Combine all ingredients (except cooking spray and chicken) in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.
Prepare grill and spray grate with cooking spray.
Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down over direct heat with the grill cover closed 6 to 8 minutes; turn and grill second side 6 to 8 minutes. Serves 8. Serve with Bombay Sweet Potatoes, Garbanzo Curry and Minted Rice
Recipe by Relish Chef Jon Ashton, 210 calories
(Photo: Corynn with street kids in Chennai, India 2006)
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