Grilled Chicken Strips, Indian Style
Try this Grilled Chicken Strips, Indian Style recipe, or contribute your own.
Try this Grilled Chicken Strips, Indian Style recipe, or contribute your own.
- salt to taste
- 1/2 ts ground cloves
- 6 cloves garlic peeld
- 1 ts ground cardamom
- 2 ts ground cumin
- 1/2 ts cayenne pepper note *
- for the marinade
- 1 1/4 lb chicken (to 1-1/2 lb)
- 1 tb tomato puree (i tried fresh)
- 1 1-inch piece fresh ginger
- 3 tb red wine vinegar
- 3 ts ground coriander
- 2 ts ground cinnamon
- 3 tb sunflower oil
- 1 sm onion sliced roughly
- Carbohydrate 7.748654375 g
- Cholesterol 105 mg
- Fat 32.1603375 g
- Fiber 2.33475626137108 g
- Protein 27.380199375 g
- Saturated Fat 7.1695116875 g
- Serving Size 1 1 Serving (215g)
- Sodium 146.1606875 mg
- Sugar 5.41389811362892 g
- Trans Fat 2.4003468125 g
- Calories 432 calories
Step-by-step
- Slice the chicken breast into thin strips, about 1/2 inch wide, and put into a bowl.
- Put all the marinade ingredients into a liquidiser and whizz to a smooth paste.
- Mix the marinade very thoroughly with the chicken, cover the bowl and leave in a cool place or fridge for at least 4hours.
- Set the grill to the highest heat.
- Spread the chicken pieces on a baking sheet and grill for 8 - 10 minutes on each side, until almost black in patches.
What balances a heavy hit of warm spices and char without competing for palate space? Cooling elements anchor intense spice profiles effectively. Plain whole-milk yogurt tempered with grated cucumber provides necessary dairy fat to soften residual capsaicin burn from cayenne or fresh peppers. Steamed basmati rice absorbs excess sunflower oil and spiced pan drippings left on the baking sheet.
Pairings and Next-Day Potential
Acid-driven side dishes cut through the dense fat content derived from the oil and chicken skin. Pickled red onions or a sharp kachumber salad featuring diced tomatoes, cucumbers, and fresh lemon juice offer high acidity. Leftover grilled strips maintain structural integrity for up to three days when sealed in an airtight glass container. Cold strips slice easily into julienne shapes for deployment inside midday grain bowls or wraps.
- Blend the marinade completely smooth so fibrous ginger bits do not burn prematurely under high radiant heat.
- Slice poultry uniformly to one-half-inch thickness ensuring even internal cooking rates.
- Position the baking sheet four to six inches beneath the heating element to achieve proper charring without completely incinerating the exterior spices.
