When searching for recipes, I found myself drawn to those that had good herb impact and lots of flavor from more than just the yogurt. As always, I drew inspiration from a few different recipes, and made it my own.
We have done it with chicken tenders and with chicken thighs, and I must say, I was a huge fan of the thighs! They get so tender and even when grilled and charred, they retained wonderful flavor and texture without toughening up. That said, the chicken tenders were great as well, and I think you could use this marinade on just about any type of cut!
1 17.5oz (500g) tub of full fat Greek yogurt (I used Fage)
1 small bunch cilantro, including stems
1/2 large onion, quartered
1/2 cup olive oil
6 garlic cloves
Juice of half a lemon
1 1-inch knob of ginger, peeled
1 tbs garam masala
2 tsp turmeric powder
2 tsp salt
1 tsp pepper
Throw everything in a food processor or blender and puree it all into a creamy marinade. Pour over chicken cuts of your choice and cover and chill in the fridge for 12-24 hours.
When you're ready to begin cooking, take the chicken out of the fridge and let warm up for 15 minuts on the counter. Then, using your hands, take each chicken piece out of the marinade and scrape off some of the excess marinade to avoid unnecessary mess and burning.
Grill the chicken on a grill on medium-high heat. Turn the chicken a few times and cook through. Ideally, get a little bit of char on the chicken to enhance the grilled flavor. Serve with sides of your choice - I loved some fresh grilled tomatoes and turmeric-spiced rice.