Get ready to enjoy a burst of bold flavors with this deliciously spiced chicken that's perfect for your next barbecue. It's easy to make and packed with aromatic Indian spices that will have everyone asking for seconds.
Prep Time15 min
Cook Time45 min
Total Time1 hr
Difficulty
Hard
Pro Cooking Tips
Marinate the chicken for at least 2 hours to let the spices fully penetrate.
Use a grill or grill pan for a nice char and smoky flavor.
Baste the chicken occasionally with leftover marinade to keep it moist.
Ingredients
0/11
Why This Recipe Is So Loved
This dish bursts with vibrant spices that bring warmth and depth to the chicken. It’s perfect for those who enjoy bold flavors and a touch of smoky heat. Plus, it’s easy to prepare and great for sharing at gatherings.
Step 1
Make a few shallow cuts across the chicken pieces—this helps the flavors soak in better. Mix together 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.
Step 2
Blend half a cup of yogurt with cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic until everything is smooth. Pour this mixture into a bowl and stir in the remaining 1 ½ cups of yogurt. Pour the marinade over the chicken, cover, and let it sit in the fridge for at least 8 hours, or overnight if you can.
Step 3
When you’re ready to cook, heat your grill to medium and brush the grate with a little oil to keep things from sticking. Take the chicken out of the marinade and shake off any excess (discard the leftover marinade). Grill the chicken for about 30 to 45 minutes, turning it often so it doesn’t burn. The smaller pieces will cook faster, so keep an eye on those. Cook until the juices run clear and the meat feels tender.
373
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Perfect Side Pairings
Serve with warm naan or basmati rice to soak up the flavorful juices. A side of cooling cucumber raita or fresh salad balances the spices nicely. Lemon wedges add a bright, zesty finish.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken, either in the oven or on a low stovetop setting.
Frequently Asked Questions
Can I use boneless chicken instead of bone-in pieces?
Yes, but boneless pieces will cook faster, so reduce grilling time and watch closely to avoid drying out.
How long should I marinate the chicken for best flavor?
Marinate for at least 8 hours, but overnight is ideal to let the spices fully infuse.
Can I prepare this recipe without a grill?
Yes, you can bake the chicken at 400°F for about 35-40 minutes or cook it under a broiler, turning occasionally.
Is it necessary to use meat tenderizer?
The meat tenderizer helps soften the chicken, but you can omit it if you prefer or don’t have any.
Can I make the marinade ahead and freeze it?
It’s best to marinate the chicken fresh, as freezing can affect the texture and flavor of the yogurt-based marinade.
What can I use if I don’t have ground coriander or cumin?
You can substitute with garam masala or curry powder, but the flavor will be slightly different.
How do I know when the chicken is fully cooked?
Cook until juices run clear and the meat is no longer pink inside; an internal temperature of 165°F is safe.
Can I use plain yogurt alternatives like Greek yogurt?
Yes, Greek yogurt works well and will make the marinade thicker and creamier.
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