Spiced Indian Grilled Chicken. Speaking of raita, this Indian Spiced Grilled Chicken is best served with a cool and creamy yogurt sauce on the side. In fact, I love whipping up the raita while the chicken is marinating. If you don't love Indian flavors, feel free to use any of your favorite spices.
Add the marinade and refrigerate for.
You don't have to marinate the chicken in the spices before grilling, making this Indian Grilled Chicken a great mid-week meal.
Pair it was fragrant Indian style rice, or skip the carbs and serve it with a salad.
You can have Spiced Indian Grilled Chicken using 9 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Spiced Indian Grilled Chicken
- You need 1 tbsp of garam masala.
- It's 2 tbsp of dried fenugreek leaves.
- Prepare 1 of garlic clove.
- You need 1/2 tsp of ground cardamom.
- It's 1/2 tsp of cayenne peppercorns.
- Prepare of salt.
- It's 1 cup of plain yogurt.
- Prepare 2 tbsp of tomato paste.
- Prepare 2 of chicken legs , split into thighs and drums.
Indian Grilled Chicken is an exciting alternative to plain-jane bbq chicken. Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets. Add the chicken thighs and drums and coat well.
Spiced Indian Grilled Chicken instructions
- Combine the fenugreek , garam masala ,sugar, garlic, cardamom, peppercorns,salt, yogurt, and tomato paste in a largebowl and mix well;.
- set aside 1/4 cup ofthe marinade for basting..
- Add the chickenthighs and drums and coat well..
- Cover thebowl and let marinate in the fridge for 45minutes to 4 hours..
- When ready to cook, preheat a grill tomedium-high..
- Remove the chicken piecesfrom the marinade and place on the hotgrill..
- Basting regularly with the reservedmarinade, cook until the chicken is doneand juices run clear, about 35 to 40minutes..
Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste. Rub chicken pieces with the paste until well coated and allow to stand, covered. In a small bowl, stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper.