By Mark Bittman
- Total Time
- 1 hour 30 minutes
- Rating
- 5(186)
- Notes
- Read community notes
Featured in: Kerala Beef
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Ingredients
Yield:Makes: 4-6 servings
- 2tablespoons fresh lemon juice
- 2teaspoons finely minced garlic
- 2teaspoons finely minced ginger
- 2teaspoons coarse salt
- 2pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
- 1large beet, cooked, peeled, cooled and roughly chopped
- ⅓cup whole milk yogurt
- 3tablespoons dried fenugreek leaves
- 2teaspoons garam masala
- 1teaspoon ground cumin
- 2tablespoons canola oil
- 2tablespoons melted butter
- Lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
298 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 32 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
For the first marinade, combine the lemon juice, 1 teaspoon each of the garlic and ginger and salt in a large bowl. Rub the mixture into the chicken thighs, and marinate for at least 20 minutes at room temperature — or longer in the refrigerator, covered.
Step
2
Put the beets and yogurt in a food processor and purée until smooth. Add the remaining salt, garlic, ginger, dried fenugreek leaves, garam masala, cumin and canola oil and pulse to combine.
Step
3
Coat the chicken with the puréed beet mixture and marinate, refrigerated and covered, for a least 1 hour (or up to 8).
Step
4
If you’re using wooden skewers, soak them in water first. Heat a charcoal or gas grill or a broiler to medium-high, and put the rack at least 4 inches from the heat source. Skewer the chicken, drizzle with melted butter and set on the grill or broiling pan. Cook, rotating carefully to cook and brown on all sides, about 8 minutes total. Garnish with lemon wedges.
Ratings
5
out of 5
186
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Cooking Notes
Harold Lee Miller
Lots of extra marinade, more than is necessary, but it actually makes a great dipping sauce or whatever sauce.... reserve some before marinading the chicken.
Mchanna
Excellent recipe! I have made it multiple times. If you want a lighter version substitute canola oil for the butter and boneless skinless chicken breast for chicken thighs.
You can bake this chicken in the oven at 400 degrees for about 12 minutes (turn the pieces over once half way through the time) and broil at the end for another 2 minutes.
Sunil
The 3 tbsp of fenugreek is overwhelming. 1 tbsp crushed in a mortar / pestle and sprinkled on at the end should work fine. Otherwise, works great. Thanks.
Jen
Really really good. I ran out of fenugreek leaves so I used a tablespoon of maple syrup. (Don't confuse fenugreek leaves with seeds which have a completely different flavor). Life happened so my chicken ended up marinating for 24 hours. Broiled it with slices of onion and it was tender and delicious. Went great with the Dill Rice (Sheveed Polo) recipe also on NYT cooking.
Jana
Great recipe! Even the kids loved it. Definitely will make this frequently. I used canned beets for ease.
foolproof
Snow storm meal - Didn’t have fenugreek so used mustard powder instead. Used goat milk yogurt and roasted in the oven. Was delicious, tender, flavorful. Will make many more times
Jen
Really really good. I ran out of fenugreek leaves so I used a tablespoon of maple syrup. (Don't confuse fenugreek leaves with seeds which have a completely different flavor). Life happened so my chicken ended up marinating for 24 hours. Broiled it with slices of onion and it was tender and delicious. Went great with the Dill Rice (Sheveed Polo) recipe also on NYT cooking.
EllenG
Loved this although next time will lighten up on beet and go heavier on yogurt and spice.
Jacara0805
Totally delicious, cooked many times. I follow the recipe but usually with just 1 pound of chicken, however I keep the same amount of ingredients/spices for the marinade. I cut up the chicken breasts in small strips and cook it on a cast iron grill on the stove top. So good!
Sunil
The 3 tbsp of fenugreek is overwhelming. 1 tbsp crushed in a mortar / pestle and sprinkled on at the end should work fine. Otherwise, works great. Thanks.
Sunil
The 3 tablespoons of dried fenugreek is excessive. Half a tablespoon perhaps, or even none. Fenugreek is bitter, and is best used in mild quantities, or cooked fresh.
Betsy
If using fresh fenugreek leaves—which is what I have—how much would you recommend?
Anabel
Instead of making the chicken skewers, I marinated two chicken breasts, and two chicken legs. I thought it was very good, but a little labor intensive given that cooking the beets takes some time and is a little messy, and then you have to puree them for the marinade. Worth trying, but not a heavy rotation chicken recipe.
Mchanna
Excellent recipe! I have made it multiple times. If you want a lighter version substitute canola oil for the butter and boneless skinless chicken breast for chicken thighs.
You can bake this chicken in the oven at 400 degrees for about 12 minutes (turn the pieces over once half way through the time) and broil at the end for another 2 minutes.
Harold Lee Miller
Lots of extra marinade, more than is necessary, but it actually makes a great dipping sauce or whatever sauce.... reserve some before marinading the chicken.
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