Whatever it may be, chefs in Jefferson City have you covered. Head out for dinner or pull out your pots and pans and try your hand at one of these tried-and-true recipes from local food connoisseurs.
YIELDS: 4 SERVINGS | PREP TIME: 25 MINUTES | TOTAL TIME: 20 MINUTES
2 pounds of chicken, cut into pieces
1 medium lemon, juiced
1 teaspoon salt
½ medium onion, finely chopped
1 ¼ cups plain yogurt
1 clove garlic, minced
2 teaspoons garam masala
1 teaspoon fresh ginger root, grated
1 teaspoon cayenne pepper
2 teaspoons finely chopped cilantro
1 medium lemon, cut into wedges
- Use a knife to cut slits into the meat and place it into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.
- Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth and then stir in food coloring.
- Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
- When ready to cook, preheat an outdoor grill. At the restaurant, we use a tandooron medium-high heat and lightly oil the grate. Remove chicken from marinade and then discard remaining marinade.
- Cook chicken on the preheated grill until its no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees.
- Garnish with cilantro and lemon wedges.
THE CHEF, PARAMJIT SINGH
Paramjit Singh grew up in the state of Punjab in India, which is primarily focused on agriculture having rich, cultivated land. He has been a chef for many years and has. been at The Curry n Grill for the last two years. Paramjit is responsible for creating the foundation of all The Curry n Grill’s dishes, working on every stock used in their recipes. To ensure the authenticity of traditional Indian food, he is diligent and focused on only using natural spices and herbs.
TUES-SUN 11 a.m. to 2 p.m.; 4 to 9 p.m.
512 Ellis Blvd, Unit-U JCMO | (573) 606-3191 | thecurryngrill.menufy.com