Grilling season is in full swing! Here is my simple and flavourful Indian grilled chicken recipe… the one everyone always asks for!
The marinade is yogurt-based which acts as a natural tenderizer and leaves the chicken moist and tender. You can adjust the heat by adjusting the amount of cayenne pepper you use. I love serving this recipe with a cool, creamy cucumber raita.
Cucumber raita is a popular Indian condiment made with cucumber and yogurt. It’s very similar to Greek tzatziki. Cucumbers are 96% water and to ensure that I don’t end up with a waterlogged mess, my method for making raita and tzatziki is the same. I have three simple tricks:
- Seed the cucumber before grating.
- Salt the grated cucumbers to draw out its natural water content.
- Use a bit of labneh (or hung yogurt) in place some of the yogurt.
Serve the chicken and raita with rice or grilled flatbread (naan or pita), a simple salad and vegetable side dish. Be sure to have lime wedges and fresh coriander and/or mint for garnishing.
- 500 g English cucumber
- 2 tsp salt, plus extra to taste
- 500 g yogurt (Substitue 100-150 g with labneh for a thicker consistency.)
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- pinch of chili pepper powder
- 1/4 cup finely chopped fresh coriander leaves
- 1 tbsp finely chopped fresh mint leaves
- 15 g garlic cloves, minced
- 1 small green chili seeded and finely chopped (use only half or less if you do not want it too spicy)
- Cut the cucumber in half lengthwise. Use a small spoon to scrape seeds out. Coarsely grate the cucumber using a box grater and stir in 2 tsp of salt. Place in colander and let it drain for a few hours on the counter or overnight in the refrigerator. This process removes some of the water content of the cucumbers.
- When ready to use, place on a cheese cloth (or paper towel) and squeeze to remove any additional excess liquid.
- In a bowl, combine yogurt, labneh (if using), lime juice, olive oil, and spices until you get a mixture smooth in consistency.
- Stir in the cucumbers, coriander leaves, mint leaves, garlic cloves and chili. Add additional salt if required.
- Serve cold.
Indian-Spiced Grilled Chicken
- 1450 g (about 6 half-breasts) skinless, boneless chicken breasts, cut into pieces
- 50 g yogurt
- 2 tbsp olive oil
- 1 tbsp lime juice
- 14 g garlic, minced
- 1 tsp fresh ginger, grated
- 2 tsp salt
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp cayenne pepper powder, increase to 1 tsp for spicier taste
- small bunch fresh coriander and/or mint leaves for garnish
- Combine all ingredients of the marinade (all ingredients except the chicken pieces) together in a large bowl.
- Add the chicken pieces and coat them well with the marinade paste.
- Marinate in the refrigerator for at least 2 hours, but not longer than 24 hours.
- Grill until golden brown and cooked through.