Ingredients
Scale
For the Marinade:
- 1 ½ lbs 700 g chicken thighs or drumsticks (bone-in, skinless)
- 1 cup plain full-fat yogurt
- 2 tbsp lemon juice (fresh)
- 1 tbsp ginger-garlic paste
- 2 tbsp vegetable or canola oil
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 ½ tsp chili powder or Kashmiri red chili powder (adjust to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
For Serving:
- Fresh cilantro leaves (lime wedges, sliced red onions, naan or basmati rice)
Instructions
- Prep the Chicken: Make 2–3 shallow slits in each chicken piece for better marinade absorption.
- Make the Marinade: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, oil, and all spices. Mix well until smooth.
- Marinate: Coat the chicken evenly with the marinade, cover, and refrigerate for at least 12 hours (24 hours preferred).
- Preheat the Grill: Set your grill to medium-high heat (or use a two-zone setup for charcoal). Lightly oil the grates.
- Grill the Chicken: Place the chicken over direct heat for 3–5 minutes per side to sear, then move to indirect heat and cook for another 25–30 minutes or until the internal temperature reaches 165°F (74°C).
- Rest & Serve: Let the chicken rest for 5 minutes. Garnish with cilantro, lime wedges, and serve with naan or rice.
Notes
Nutrition Information (Per Serving)
-
Calories: 290 kcal
-
Protein: 28 g
-
Total Fat: 15 g
-
Carbohydrates: 5 g
-
Fiber: 1 g
-
Sugars: 2 g
-
Sodium: 650 mg
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: BBQ, Indian