Recipe courtesy of Bal Arneson
Recipe courtesy of Bal Arneson
Watch how to make this recipe.
Spiced Indian Grilled Chicken
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 45 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 32 g
- Cholesterol
- 168 mg
- Sodium
- 278 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 45 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 32 g
- Cholesterol
- 168 mg
- Sodium
- 278 mg
Ingredients
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Directions
- Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
- When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.
Cook’s Note
Wine suggestion for this recipe: Merlot
