I really only got into grilling when I moved in with my girlfriend (at-the-time) back in 1999. Before then I didn't have access to my own grill outside work, so it wasn't too often that I'd do it. But, I was trying my best to do more and more of it and get new and interesting recipes.
It wasn't until we got my Dad a new BBQ for Father's Day 2000 that I found my first really mouth-wateringly AWESOME recipe. I don't even know what cookbook it's from, but it's been a favourite amongst myself and my compadres for years. I even made a massive batch (in the rain) for my friends' Richard and Sara's wedding back in November 2001.
What is it, you ask?
Well, without further ado, I give you White Man's Tandoori!
“White Man’s Tandoori” (Marinade for chicken; grilling)
Mix in a large bowl:
- 1 cup yogurt (plain)
- 2-3 tbsp vegetable/olive oil
- 2 tbsp minced garlic
- 2 tbsp minced ginger (fresh)
- 1 tsp ground coriander (dry)
- 1 tsp ground cumin
- 1 tsp cayenne
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp salt
- mix all ingredients thoroughly in a bowl, ensure spices are well blended into yogurt.
- add chicken to mix and allow to sit for 24 hours in fridge. I recommend using boneless chicken thighs, they're juicier and have more flavour than breasts (also fattier, but I'm not your dietician).
- grill until meat is cooked through.
Although I've never tried it, this could work for lamb, shrimp or fish as well! Not sure if the flavours would compliment beef or pork.
Dammit, now I'm hungry for this! Totally going to make it soon!