I had holidays in Fiji and really enjoyed the Indian style of cooking. Although the chefs would not give me the recipes for any of the food they prepared, I took great notice as to what they may have used and finally developed my own style of Indian cooking. This recipe is one of many I have developed and has been a big hit even with the East Indians in our area.
- 2 lbs skinless chicken pieces
- 1 tablespoon tomato paste
- 1⁄2 teaspoon finely grated fresh gingerroot
- 1 clove garlic, minced
- 1⁄4 teaspoon hot red pepper flakes
- 1⁄4 teaspoon chili pepper
- 2 tablespoons plain yogurt
- 1⁄4 teaspoon dried coriander, leaf crumbled
- 1⁄2 teaspoon ground cumin
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon curry powder
- 6 whole saffron strands
- 2 tablespoons olive oil
- Remove all skin and fat particles from chicken pieces and discard.
- Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
- In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
- Add chicken pieces to mixture and turn to coat on all sides.
- Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
- Spray barbecue grill with a no-stick vegetable spray.
- Preheat barbecue to medium-hight heat.
- Place chicken pieces directly on grill.
- Barbecue on medium-high heat for 20 to 25 minutes, turning once.
- While barbecuing, baste chicken with any left over sauce.
- To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
- Serve hot or cold.
- Saffron strands may be purchased at most super markets.
- I do not use saffron powder.
- If desired, leave the skin on the chicken pieces.
- You may also make this recipe using all chicken breasts, (boneless or bone-in).