Chicken thighs are great. They are fairly inexpensive and very versatile in the dishes they can be used in. I purchase them boneless and skinless, which is a little more expensive, but makes them much easier to handle and cook. Just remember, if you get them boneless they will cook much more quickly than if you get them on the bone. So keep that in mind and purchase based on your cooking needs. If you want to do a long braise or use them in a crock pot meal I would suggest going with the bone in pieces.
Indian food is something that I rarely venture toward. I think that most people are in this boat because it is a difficult fare to recreate. There are a lot of ingredients and time that go into Indian cooking. I think that the best most of us can do is to get close to it. This is my second Indian inspired dish ever, the first was a coconut curry that turned out ok and this is my first venture toward a grilled Indian inspired meat dish.
This dish is weird in my mind because it involves putting yogurt on the grill…that is weird. A dairy product other than cheese put on meat and then seared on the grill? My first thought is, will this kill me? Apparently not as I located many a recipe that included yogurt as the base for the marinade on a piece of chicken that would be grilled.
8 boneless, skinless chicken thighs
1 c plain Greek yogurt
juice of 1 lime
1 t cumin
1 t yellow curry
1 t ground ginger
1/4 t cayenne
4 large garlic cloves, finely chopped
1/4 cilantro, finely chopped
1 t salt
1 t pepper
Mix marinade ingredients in a medium mixing bowl. Make sure the chicken thighs are free of any excess fat and place in plastic bag. Add marinade and massage to ensure that all of the chicken it thoroughly covered. Place in refrigerator over night. Grill over medium heat.
We enjoyed these thighs over a romaine salad, accompanied by some mushrooms. I am not sure that Indian cooking involves a lot of romaine salads so I really did not know what to do in terms of dressing. I am not savvy enough with the Indian pallet to have made an inspired dressing so I ended up just using a spot of vinaigrette. Overall the flavors worked well enough together, but this chicken would have been suited well for a rice dish or accompaniment. The chicken flavors were really good. A little spicy but not overly flavorful as I think Indian food really is. I am going to be thinking about this one, probably do some reading and delve back into Indian inspired dishes soon.