This flavorful dish combines tender chicken marinated in a blend of spices and yogurt, then grilled to perfection for a smoky, charred finish. It’s a simple way to bring vibrant, aromatic Indian flavors to your dinner table.
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Start by making shallow crosswise cuts in the chicken pieces—this helps the flavors soak in better. Combine the lemon juice and meat tenderizer, then rub it all over the chicken. Pop the chicken into a shallow dish to get ready for the marinade.
Next, blend together half a cup of yogurt with cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic until it’s nice and smooth. Pour this mixture into a bowl and stir in the remaining one and a half cups of yogurt. Pour the marinade over the chicken, cover it up, and let it sit in the fridge for at least 8 hours, or even better, overnight.
When you’re ready to cook, heat your grill to medium and give the grates a light oiling so the chicken doesn’t stick. Take the chicken out of the marinade, letting the extra drip off (discard the leftover marinade). Grill the chicken for about 30 to 45 minutes, turning it often to avoid burning. Smaller pieces will cook faster, so keep an eye on them. The chicken is done when the juices run clear.
- Marinate the chicken for at least 4 hours, or overnight if possible, for the best flavor.
- Use a meat thermometer to ensure the chicken is cooked through but still juicy inside.
- If you don’t have a grill, you can cook it under a broiler or in a hot oven.
This dish is packed with bold flavors from the spices and yogurt marinade. The grilling gives the chicken a smoky, charred taste that is both juicy and tender. It’s a perfect meal for outdoor gatherings or a flavorful weeknight dinner.
Serve with warm naan bread, a side of cucumber raita, and a fresh salad. A squeeze of lemon on top adds a bright, refreshing touch. It also pairs well with basmati rice and grilled vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on a stovetop to keep the chicken moist. Avoid microwaving as it may dry out the meat.
