Spiced Indian Grilled Chicken. Bold and fragrant Indian Grilled Chicken. A low carb favorite to spice up your week! I developed this Indian Grilled Chicken recipe for ease and bold flavor.
Let's be real: boneless, skinless chicken breasts can get boring when eaten night after night. This tangy marinade, spiked with the Indian spice blend garam masala, is a terrific way to enliven grilled chicken. Try it on tofu or pork chops. You can have Spiced Indian Grilled Chicken using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Spiced Indian Grilled Chicken
- You need 1 tbsp of garam masala.
- Prepare 2 tbsp of dried fenugreek leaves.
- You need 1 of garlic clove.
- Prepare 1/2 tsp of ground cardamom.
- Prepare 1/2 tsp of cayenne peppercorns.
- You need of salt.
- You need 1 cup of plain yogurt.
- You need 2 tbsp of tomato paste.
- You need 2 of chicken legs , split into thighs and drums.
How to cook Indian-Spiced Grilled Chicken. Place chicken breasts in a resealable plastic bag. In a bowl, combine yogurt with spices. These Indian spiced grilled chicken kebabs are marinated in yogurt and have a spicy, creamy yogurt dipping sauce to serve on the side.
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..
To make these Indian-spiced grilled chicken kebabs you put a lot of onion, garlic and some red chili in a food processor with cumin, curry powder and yogurt. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat. I particularly love the flavour balance it brings to spicy marinades. In this recipe, the natural acid in the yogurt serves to tenderize the chicken. The fat adds lots of flavour on its own, but it also helps carry the flavours of the spices.