Indian Charred Chicken
Get ready to savor the smoky, aromatic magic of Indian Charred Chicken, a flavor-packed recipe that’s perfect for grill enthusiasts and lovers of bold, vibrant spices. Tender, bone-in chicken thighs are marinated in a rich blend of plain yogurt, garlic, ginger, and traditional Indian spices like cumin, coriander, turmeric, and garam masala, with a touch of smoked paprika for depth and optional chili powder for heat. After resting in this savory marinade, the chicken is grilled or seared to perfection, creating a beautifully charred crust that locks in the juiciness. Ready in under an hour of active cooking, this easy yet impressive dish is ideal for weeknight dinners or backyard BBQs. Serve it sizzling hot with fresh cilantro, tangy lemon wedges, and your favorite sides for a meal that’s irresistibly delicious and packed with authentic Indian flavors.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 cup Plain yogurt
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (optional, for heat)
- 2 tablespoons Lemon juice
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, smoked paprika, garam masala, red chili powder (if using), lemon juice, vegetable oil, and salt. Mix well to form a smooth marinade.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for the best flavor.
Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grill grates or the skillet to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill or skillet.
Cook the chicken for 6-8 minutes on each side, or until deeply charred and cooked through. Check for an internal temperature of 165°F (74°C) using a meat thermometer.
Once cooked, transfer the chicken to a serving plate. Let it rest for 5 minutes to allow the juices to redistribute.
Sprinkle freshly chopped cilantro over the chicken for garnish, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 7.7 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 768 mg | 16% | |
*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.
