Get ready to spice up your grill with a delicious blend of aromatic Indian spices and tender chicken. This flavorful recipe is perfect for a smoky, satisfying meal that will impress your family and friends.
Start by making shallow crosswise cuts in the chicken pieces—this helps the flavors soak in better. Mix the lemon juice with the meat tenderizer, then rub it all over the chicken. Place the chicken in a shallow dish to get ready for the marinade.
In a blender or food processor, combine half a cup of yogurt with cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic, and blend until smooth. Pour this mixture into a bowl, then stir in the remaining 1 ½ cups of yogurt. Pour the marinade over the chicken, cover it, and pop it in the fridge to marinate for at least 8 hours, or even better, overnight.
When you’re ready to cook, preheat your grill to medium heat and give the grate a light oiling to keep the chicken from sticking. Take the chicken out of the marinade, letting any excess drip off, and discard the leftover marinade.
Grill the chicken for about 30 to 45 minutes, turning it often so it doesn’t burn. Keep an eye on smaller pieces, as they’ll cook faster. Cook until the juices run clear and the chicken is cooked through.
- Marinate the chicken for at least 4 hours, or overnight for best flavor.
- Use medium heat on the grill to cook the chicken evenly without burning the spices.
- Baste the chicken with leftover marinade or oil while grilling to keep it moist.
This dish combines bold spices with smoky flavors, creating a deliciously tender and juicy chicken. It’s a perfect way to enjoy traditional Indian tastes in a fun and easy BBQ style. The vibrant marinade brings a burst of flavor that everyone will love.
Serve with warm naan or steamed basmati rice to soak up the flavorful juices. Add a side of fresh cucumber raita or a tangy mango chutney for a refreshing contrast. A simple salad of onions and lemon wedges also pairs well.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to keep it moist. You can also freeze cooked chicken for up to 2 months; thaw overnight before reheating.
