Grilled Indian Style Curry Yogurt Chicken
Experience the tantalizing flavors of Grilled Indian Style Curry Yogurt Chicken, a dish that brings together the bold, aromatic spices of traditional Indian cuisine with the smoky char of grilling. Tender chicken thighs are marinated in a creamy Greek yogurt base infused with a vibrant blend of ground cumin, coriander, turmeric, garam masala, and paprika, along with zesty lemon and aromatic ginger-garlic paste. The yogurt not only tenderizes the chicken but also locks in incredible flavor, ensuring every bite is juicy and flavorful. Perfectly grilled to golden perfection, this dish is both a feast for the eyes and the taste buds. Serve it hot with naan, fluffy rice, or a crisp side salad, and finish with a sprinkle of fresh cilantro for a fresh, herbaceous touch. Ideal for summer barbecues or a flavorful weeknight dinner, this easy-to-follow recipe will transport your taste buds straight to India.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on, or boneless)
- 1 cup Plain Greek yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper (adjust to heat preference)
- 1 teaspoon Garam masala
- 1 teaspoon Paprika (for color and mild heat)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Vegetable oil (for grilling)
Instructions
In a large mixing bowl, whisk together the plain Greek yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, cayenne pepper, garam masala, paprika, and salt until you have a smooth marinade.
Pat the chicken thighs dry with paper towels. Using a sharp knife, make a few shallow cuts on the surface of the chicken to allow the marinade to penetrate deeply.
Add the chicken to the yogurt marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight, for best flavor.
Preheat your grill to medium-high heat. If using an outdoor grill, lightly oil the grates with vegetable oil to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade.
Place the chicken on the hot grill. Cook for 10-12 minutes on each side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Adjust the heat if necessary to prevent burning.
Once cooked, remove the chicken from the grill and let rest for 5 minutes to allow the juices to redistribute.
Garnish with freshly chopped cilantro and serve hot with naan, rice, or a side salad. Enjoy!
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 418 mg | 32% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2142 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
