122 North Wells Street
To read more about the restaurant:
2.5 lbs boneless chicken breast or thighs
1 teaspoon ginger paste
1 teaspoon garlic paste
1 Tablespoon lime juice
1 Tablespoon veg oil
1/2 cup greek style yogurt
1 Tablespoon store bought ready-made tandoori masala (combination of various dry spices mixed together to create tandoori seasoning)
1/2 Tablespoon salt
Store bough chat masala (optional)
Place ginger, garlic, lime juice, yogurt and oil in the bowl of a food processor and blend into a paste. Add tandoori masala and salt; incorporate thoroughly into the mixture. Taste and adjust accordingly (marinade should have a spicy bite).
Butterfly chicken breast (slice in half lengthwise). Add marinade and refrigerate in a covered bowl or Ziploc bag for 4 hours or overnight.
Heat outdoor grill on high. Cook chicken on the grill, turning after about 8-10 minutes to cook both sides evenly. Depending on thickness of chicken, true cooking time should be between15-20 minutes or until chicken reaches an internal temperature of 180 F.
Remove chicken from grill and season with little store bought chat masala (optional) and squeeze of lime juice. Cut chicken into strips (cut against grain). Warm some paratha (or Indian flatbread), wrap and enjoy.
Oven Instructions: Preheat oven to 400 degrees. Bake chicken 15-20 minutes or until chicken reaches an internal temperature of 180 F.
December 28: Lunchbreak - Lunch Wraps
« Previous Story More Topic pages Next Story »
We've upgraded our reader commenting system. Learn more about the new features.
The Baltimore Sun encourages civil dialogue related to our stories; you must register and log-in to our site in order to participate. We reserve the right to remove any user and to delete comments that violate our Terms of Service. By commenting, you agree to these terms. Please flag inappropriate comments.