John Myers
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Indian Grilled Chicken and Cauliflower with Yogurt-mint Dip
The perfect indian grilled chicken and cauliflower with yogurt-mint dip recipe with a picture and simple step-by-step instructions.
1. Marinade:
- 1 tsp Chili powder (see link at the end of the recipe)
- 1 tbsp Freshly squeezed lemon juice
- 2 tsp Ground cumin
- 1 pinch Salt
2. Marinade:
- 200 g Yogurt 1.5%
- 3 tbsp Tomato paste
- 0,5 tsp Chili powder
- 1,5 tbsp Ground coriander
- 2 tbsp Garlic-Ginger paste (see link at the end of the recipe)
- 1 small Onion
- 2 tbsp Freshly squeezed lemon juice
- 0,5 tsp Garam Masala (see link at the end of the recipe)
- 1 tsp Salt
- 1 pinch Sugar
Cauliflower:
- 350 g Cauliflower
- 2 tbsp Sunflower oil
- 1,5 tbsp Garlic and ginger paste
- 1 tsp Ground cumin
- 1 tsp Turmeric
- 0,5 tsp Chili powder
- 1 tsp Salt
- 0,5 tsp Garam Masala (see link at the end of the recipe)
- 1 pinch Ground coriander
Yogurt and mint dip:
- 150 g Creme fraiche Cheese
- 150 g Yogurt 1.5%
- 1 small Lemon, juice
- 1 marked tbsp Mint fresh, chopped
- Pepper, salt, sugar
Chicken:
- If you plan to grill in the evening, it is recommended to prepare the chicken in the morning. The longer it can marinate, the better. To do this, wash the chicken cold (!) And dry it. Disassemble into individual, not too large parts. For the marinade ) mix all the ingredients and brush the individual chicken parts all around. Put in a bowl and put in the fridge for 30 minutes.
- In the meantime, for the second marinade, finely dice the onion and put it together with all the other ingredients in a higher container, puree it finely with the hand blender and keep it ready. After the 30 minutes have elapsed, add the chicken pieces to the 2nd marinade and immerse them well. They must all be completely enclosed in it. Seal the bowl with cling film and place in the fridge until evening to grill.
Cauliflower:
- Cut the cauliflower (about 1/2 smaller) into 8 mm thick slices. Let the resulting “flat florets” soak in salted, boiling water for 5 minutes and then drain through a sieve.
- Mix a marinade from the oil, garlic-ginger paste and all the spices and roll the cooled cauliflower slices in it so that they are all coated. Then spread the parts out on a plate, cover with cling film and keep them cool.
Yogurt and mint dip:
- Wash the mint, dry it, chop it finely and mix it with the crème fraîche, yoghurt and lemon juice. Season slightly spicy with salt, pepper and sugar. It shouldn’t be too acidic. Put in a cool place.
Grilling:
- A “grill mat” is recommended for heavily marinated food (available on the Internet). To do this, lift the chicken parts out of the marinade, but do not allow them to “drain”. You need about 20-25 minutes. That depends a bit on their size. In any case, they should be cooked right through to the bone. Turn it over several times during grilling and cut a part of it if necessary to check the degree of doneness.
- Halfway through the cooking time of the chicken pieces, place the cauliflower slices on the grill mat and fry on both sides. They should still have a slight bite. Then everything can be served together with the mint dip.
- We also had a garlic naan bread, which was also baked on the grill. Then take into account the preparation time approx. 1.5 hours before grilling. The recipe for it is set separately, and here is the link for it: Garlic-Naan (Garlic-Naan) bread for the grill
- For everyone who would like to produce the spices listed here on their own …….. Make Asian spice mixtures for the supply yourself
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