Best 8 Grilled Indian 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.

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.

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.

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.

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.

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.

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