Malaysian Grilled Chicken with Coconut Cream and Tamarind Paste

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The secret of preparing a good grilled chicken lies in the marinade and the quality of the chicken. Depending on the recipe, marinades can be of thick consistency or can be bit watery. Whatever is the case, you must ensure that it is absorbed well by the chicken pieces. Today's grilled chicken will make you lick your fingers after the plate is empty. The right proportion of spices is very important for getting the best results. The longer you can put chicken in the marinade; the better will be the taste. A spicier version of this grilled chicken can also be made by adding some cayenne chilies. Clarified butter or cheese can be applied on the piping hot chicken just before serving. Let's make this tasty chicken.

Malaysian Grilled Chicken with Coconut Cream and Tamarind Paste
Malaysian Grilled Chicken with Coconut Cream and Tamarind Paste
Author:

Spicy Malaysian grilled chicken

Enjoy this scrumptious grilled chicken recipe with a creamy and tangy flavor which is flavored with hot and spicy ingredients for a lip smacking experience.

Preparation Time: 30 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:
  • 900 gm chicken pieces
  • 1/4 cup condensed coconut cream
  • 25 gm galangal paste
  • 25 gm lemongrass paste
  • 4 garlic cloves (mashed)
  • 100 gm onion paste
  • 1/2 tsp turmeric powder
  • 1/4 tsp cumin seeds powder
  • 1 tsp coriander powder
  • 2 tsp tamarind paste
  • 5 to 6 green chilies paste
  • pinch of white pepper powder
  • 6 to 8 tsp extra virgin olive oil
  • salt to taste

Instructions:

  1. Pinch chicken pieces with a fork and keep aside.
  2. Take a large bowl and add all the ingredients in it except chicken.
  3. Mix all the ingredients with a spoon for about 2 minutes.
  4. Add chicken pieces in it and apply the marinade well on the pieces.
  5. Cover with aluminum foil and refrigerate overnight.
  6. Prepare a charcoal grill with maximum heat.
  7. Place marinated chicken on the grill and cook from both sides for 6 to 8 minutes each.
  8. Serve hot with onion rings and a spicy sauce.

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