Tuesday, July 13, 2010

Indian Spicy Grilled Chicken with grilled curried summer squash.

I grabbed the chicken recipe from an Indian cookbook I am growing to love called Madhur Jaffrey's Quick & Easy Indian Cooking
This is the second dish we have made that has turned out really well.
The Summer squash was a spur of the moment dish based on what we picked up from the CSA this week.

For the Chicken:
1 Tbsp coarsely ground black pepper
1 Tbsp sweet paprika
1/2 tsp cayenne (more or less to taste)
1 Tbsp Garam Masala
2 tsp ground cumin
2 tsp ground oregano or 1 tsp ajwain seeds which can be found in Indian markets. It is described as having a taste similar to oregano and thyme but much more potent
1 1/4 tsp salt
1 clove of garlic smashed and peeled
3 Tbsp vegetable oil
2 Tbsp lemon juice(fresh is always best but I didn't have time today to run to the store)
2 Tbsp plain yogurt ( I used Greek yogurt)
2 3/4 lb chicken pieces ( I used boneless skinless breast but this would be great with thighs, legs, or bone in breasts)

For the Summer Squash:
2 small summer squash
vegetable oil
curry powder

According to the recipe this does not need to marinate long if at all but the spice paste can be made up well ahead of time or rubbed on the chicken and refrigerated for up to 24 hours. I put mine in the fridge this morning.

Mix up all the ingredients but the chicken and either set it aside to use later or pour it onto your chicken and rub to coat evenly. If you do put the chicken in the fridge let it come to room temperature before grilling

Heat up your grill and give it a good coating of oil before placing the chicken down, the spice paste forms a great crust but you need to get it onto a very hot grill so it forms a crust on the chicken not on your grill grates.
Grill until your instant read thermometers says 165 then pull from the grill and let it rest for 5 minutes or so.

The summer squash is an easy one, if you are firing up the grill already then summer squash grilled in foil is always a nice addition. Slice the summer squash into even slices and lay down a sheet of foil about 16-18 inches long. Pile your squash onto the center of the foil give it a good coat of oil ( butter is better but hey cutting some fat is a good thing) sprinkle on some kosher slat and curry powder, toss the pieces together and add some more curry powder. I used 2-3 tsp maybe? Just be sure each piece has some nice color form the curry on it. Fold the foil to get the best seal you can. Don't be afraid to add another piece in the opposite direction. If you want to get really smart lay out two pieces of foil of equal length like a plus sign and lay your squash in the middle. Lay the foil packet on your grill and cook along side your chicken. Depending on how you like you squash you may want to place it on a few minutes before the chicken or pull it early. I don't like my squash mushy so I lean towards under cooking, just enough to heat through.

If I had any cilantro I would have made a mint chutney to serve with it alongside the frozen samosas I had on hand. Some additional yogurt was welcome on the side to cut some of the spice.

Basmati rice would have worked well but who wants to cook rice on a hot day.

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