Best Indian Grilled Chicken Recipes

SPICY INDIAN GRILLED CHICKEN

Steps:

• Combine all marinade ingredients well.
• Coat chicken pieces in marinade paste.
• Marinate from 1 hour, or up to overnight in the refrigerator.
• Grill over medium coals until browned, about 15 minutes each side.

BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)

Steps:

• Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
• Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
• In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
• Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
• Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
• When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
• Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
• Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
• If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.

GRILLED INDIAN-STYLE CURRY YOGURT CHICKEN

Steps:

• Mix the yogurt, garlic, ginger, lemon juice, curry, cayenne, and salt in a large ziplock bag until well combined. Add the chicken and turn to coat. Marinate the chicken at least 1 hour or up to 24 hours.
• Remove the chicken from the marinade (discard the marinade) and grill over medium-high heat , about 12 minutes per side, until cooked thoroughly. Serve immediately.

GRILLED INDIAN-SPICED BUTTER CHICKEN

Steps:

• Marinate chicken:
• 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. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
• Make ghee:
• Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
• Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
• Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
• To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
• To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
• Serve chicken drizzled with any remaining ghee.

INDIAN-STYLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
• Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
• For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.

INDIAN SPICED GRILLED CHICKEN (SOUTH BEACH DIET PHASE 1)

Steps:

• Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper, and cayenne in a small bowl.
• Divide mixture between 2 large resealable plastic bags.
• Place 5 chicken breasts in each bag, seal bags, and turn to coat chicken with marinade.
• Lay bags flat in the refrigerator.
• Refrigerate at least 2 hours or overnight.
• Heat a grill or grill pan to medium-high.
• Remove chicken from bags.
• Brush grill with oil and grill chicken until cooked through, about 7 minutes per side.
• Serve warm.
• * make-ahead: Chicken can be marinated in resealable plastics bags in the refrigerator up to 1 day.

GRILLED INDIAN CHICKEN

Steps:

• In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
• Marinate the chicken pieces in the mixture for 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.

INDIAN STYLE GRILLED CHICKEN

Steps:

• Combine all ingredients except chicken in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.
• Prepare grill and spray grate with cooking spray.
• Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down 6 to 8 minutes; turn and grill second side 6 to 8 minutes.

INDIAN-STYLE GRILLED CHICKEN BREASTS

Steps:

• In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; purée until smooth.
• Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.
• Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer or until golden and juices run clear (or place chicken on rack set on baking sheet; roast at 350°F, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear).
• Serve garnished with chopped coriander or chopped parsley.

SPICED INDIAN GRILLED CHICKEN

Steps:

• Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
• When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.

SPICY INDIAN INSPIRED GRILLED CHICKEN

Steps:

• Place these in a mortar and pestle/ grinder to make a fine powder-.
• Black pepper, Paprika/ Red chili powder, Chipotle pepper, Garam masala, Cumin seeds, Oregano, Salt, Garlic cloves.
• Transfer this in a zip-loc bag, add 2 Tbsp of Lemon juice, and 2 Tbsp of Sour cream or Yogurt.
• Place the Chicken breasts (450 g )into this bag and rub the contents all over them. Leave this to marinate for about 40 mins to an hour.
• Transfer these onto the baking dish. Drizzle 2 tbsp of Olive oil on the surface and grill for 15 minutes in a pre-heated oven. Turn the chicken breast back side up, and drizzle with some olive oil and grill for another 10 -15 minutes.
• Rest for 1 minute, and serve. I garnished it with some lemon wedges and Mayo which went as a good dip with this. You could even garnish with Cilantro or Coriander.

SPICY INDIAN GRILLED CHICKEN

Steps:

• Combine all marinade ingredients well. 2 Coat chicken pieces in marinade paste. 3 Marinate from 1 hour, or up to overnight in the refrigerator. 4 Grill over medium coals until browned, about 15 minutes each side.

INDIAN-STYLE GRILLED CHICKEN TIKKA

Steps:

• Mix all ingredients except chicken until blended; pour over chicken in shallow dish. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Drain chicken; discard marinade. Thread chicken onto skewers.
• Grill 20 min. or until chicken is done, turning occasionally.

GRILLED INDIAN-STYLE CHICKEN WINGS WITH CARROT-CUMIN YOGURT SAUCE

Steps:

• In a sieve set over a bowl drain yogurt, covered and chilled, 2 hours. In a dry small heavy skillet toast cumin seeds over moderate heat, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Cool cumin seeds and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. Finely grate carrots into a bowl and stir in yogurt, cumin, mint, and salt and pepper to taste. Sauce may be made 8 hours ahead and chilled.
• Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl dissolve salt in water. Marinate wings in brine, covered and chilled, stirring occasionally, at least 2 hours and up to 24.
• Prepare grill.
• In a colander drain wings and rinse well. Pat wings dry and in a bowl rub garam masala and oil onto wings. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
• Serve wings with sauce.

GRILLED CHICKEN SALAD WITH INDIAN SPICES / MURGH CHAAT

Steps:

• 1. Cut the tomato, bell pepper, and onion into 1/4-inch dice and place in a large bowl with the chicken. Combine the cilantro, oil, 3 tablespoons of the lemon juice, the cumin, coriander, pepper, and half the chaat masala in a small bowl and whisk to blend then pour the mixture over the salad. Toss well to mix and taste the seasoning, adding salt (if using) or lemon juice as necessary the salad should be highly seasoned.2. Spoon the salad onto plates lined with lettuce leaves, sprinkle the remaining chaat masala over each serving, and serve immediately.Serves 4

GRILLED INDIAN-STYLE CURRY YOGURT CHICKEN

Steps:

• Mix the yogurt, garlic, ginger, lemon juice, curry powder, cayenne and salt in a large zip-lock bag until well combined. Add the chicken and turn to coat. Marinate the chicken at least 1 hour or up to 24 hours.
• Remove the chicken from the marinade (discard marinade) and grill over medium-high heat, about 10-12 minutes per side or until cooked through. Serve immediately.

INDIAN GRILLED CHICKEN

Steps:

• In a large bowl combine: yogurt, lime juice, garlic, salt, tumeric, coriander, cumin, ginger, mustard, curry powder, cayenne Stir to mix, add chicken pieces and toss to coat. Cover mixture with peppers and onions. Chill at least 8hrs. Prepare a medium hot to hot charcoal grill. Grill and turn chicken pieces until done (15-20min for breasts, 20-25min for hindquarters. Baste with marinade throughout cooking. (Can use an oven broiler instead of grill)

INDIAN SPICEBOX GRILLED CHICKEN

Steps:

• 1. Trim chicken breasts and slice horizontally, not quite through, opening up like a book. Pound flat to ½" even thickness. Sprinkle with salt and pepper.
• 2. Combine yoghurt, garlic, garam masala, cumin and turmeric together. Spoon mixture into a glass lidded container. Add chicken and turn to cover with marinade. Let marinate 20 minutes to overnight.
• 3. Prepare grill to medium heat, oiling grill rack. Place chicken onto grill ; grill turning once, about 3-4 mintues per side. Check for doneness (160 degrees) then let rest off heat.
• 4. Sprinkle chicken with fresh minced cilantro, and serve with lime wedges, and fresh slivers of sweet onion and fresh tomato wedges if desired.