Indian Style Grilled Chicken
Indulge in the bold and aromatic flavors of Indian cuisine with this Indian Style Grilled Chicken recipe, a perfect blend of smoky, savory, and spicy notes. Juicy chicken drumsticks or thighs are infused with a vibrant marinade made from plain yogurt, zesty lemon juice, and a medley of traditional Indian spices like garam masala, cumin, and turmeric. This effortless dish is prepared with a quick 20-minute prep, followed by grilling or baking for a golden, charred finish that locks in incredible flavor. Whether served with warm naan, fluffy basmati rice, or a crisp green salad, this dish is a surefire crowd-pleaser for any occasion. Perfect for those seeking a flavorful, protein-rich dinner option, this recipe highlights authentic Indian seasoning while offering a healthy grilled alternative.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks (or thighs)
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons, chopped Fresh cilantro (optional, for garnish)
Instructions
Clean and pat dry the chicken drumsticks or thighs. Make 2-3 deep slashes on each piece to ensure the marinade seeps in well.
In a large mixing bowl, combine plain yogurt, lemon juice, ginger paste, garlic paste, turmeric, cumin, coriander, garam masala, red chili powder, salt, and cooking oil. Mix to form a smooth marinade.
Add the chicken pieces to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavors.
Preheat a grill or oven to 400°F (200°C). If using an oven, line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Place the marinated chicken on the grill or the prepared baking sheet. If grilling, turn the chicken occasionally to ensure even cooking. If baking, cook for 25-30 minutes, turning the pieces halfway through.
Check if the chicken is cooked by piercing the thickest piece with a knife—juices should run clear, and the internal temperature should reach 165°F (74°C).
Remove the chicken from the heat and let it rest for 5 minutes. Garnish with freshly chopped cilantro if desired.
Serve hot with naan, rice, or a side of green salad and enjoy!
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 18.4 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 635 mg | 49% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2871 mg | 61% | |
*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.
