Grilled Chicken

Name: Grilled Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken breast (boneless, skinless, cut into large chunks); 0.5 cup yogurt (thick, hung to remove water); 2 tbsp ginger-garlic paste; 2 tbsp lemon juice (freshly squeezed); 2 tbsp mustard oil (for marinade); 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp cumin powder; 0.5 tsp salt; 1 tsp dried fenugreek leaves (kasuri methi, crushed); 2 tbsp oil (for basting while grilling); 1 pcs onion (medium, sliced into rings, for serving); 1 pcs lemon (cut into wedges, for serving)

RATING

4.6/5(187)

TASTE SCORE

8/10

Juicy, smoky chicken marinated in a bold blend of yogurt, ginger, garlic, and warm Indian spices, then grilled to perfection. This quick, high-protein dish works as a standalone starter or a flavorful main with a side of onion rings and mint chutney.

PREP

15m

COOK

20m

SERVES

100 G

384 cal

SERVINGS

METHOD · 6 STEPS

prep · ~3 min
Prepare the marinade.
1.In a large mixing bowl, whisk together thick yogurt, ginger-garlic paste, and lemon juice until smooth.
2.Add mustard oil, red chili powder, turmeric powder, garam masala, cumin powder, and salt.
3.Crush dried fenugreek leaves between your palms and mix them in. Whisk until well combined.
prep · ~2 min
Marinate the chicken.
1.Pat the chicken breast pieces dry with a paper towel.
2.Add chicken to the marinade and coat every piece thoroughly.
3.Cover the bowl and let the chicken rest in the refrigerator for at least 30 minutes.
TIPAvoid marinating beyond 3 hours. The yogurt acids can start making the chicken mushy rather than tender.
prep · ~5 min
Thread the chicken onto skewers.
Thread the marinated chicken chunks onto the skewers, leaving a small gap between each piece so heat can circulate evenly. Do not pack them too tightly.
grill · ~13 min
Grill the chicken.
1.Heat a grill pan over medium-high heat and brush lightly with a little oil.
2.Place the skewers on the hot grill pan. Cook for 5 to 6 minutes without moving.
3.Turn the skewers and cook the other side for another 5 to 6 minutes until lightly charred.
4.Baste with a little oil midway through cooking. The internal temperature should reach 165°F (74°C).
TIPDon't crowd the grill pan. If your pan is small, cook in batches — crowding creates steam instead of char.
rest · ~5 min
Rest the chicken.
Remove the skewers from the grill and let the chicken rest for 5 minutes. This helps the juices settle back into the meat.
serve
Serve with onion rings and lemon wedges.
Slide the chicken off the skewers onto a serving plate. Scatter raw onion rings around the chicken and squeeze a lemon wedge over the top just before eating.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Hang the yogurt for 30 minutes in a muslin cloth to remove excess whey; this helps the marinade cling better and prevents a watery crust.
2
Crush the kasuri methi between your palms before adding to release its earthy, nutty aroma — do not skip this step.
3
Let the marinated chicken come to room temperature for 15 minutes before grilling, so it cooks evenly from edge to center.
4
Use a digital thermometer to check internal temperature at 165°F (74°C) — visual cues alone can lead to dry, overcooked breast meat.
5
Baste with oil only after the first side has developed a good sear; adding oil too early can prevent char formation.
6
Leftover grilled chicken keeps well in the fridge for up to 3 days; reheat gently in a dry pan or oven to avoid drying it out.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the basting oil and use a non-stick grill pan or air-fryer at 180°C for 12–14 minutes; the marinade's yogurt keeps the chicken moist without added fat.

high protein

High-protein

Replace half the yogurt with low-fat Greek yogurt and add a scoop of unflavored protein powder to the marinade for a post-workout meal with extra satiety.

jain

Jain

Omit ginger-garlic paste and use asafoetida (hing) and fresh ginger juice instead. This avoids allium vegetables while keeping the warm spice profile.

vegan

Vegan

Substitute chicken with thick slices of paneer or firm tofu (pressed and sliced), and use dairy-free yogurt such as coconut or soy yogurt in the marinade.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Lean Protein

Chicken breast provides a complete source of protein that supports muscle repair and keeps you full longer without excessive saturated fat.

✓

Anti-Inflammatory Turmeric

Even a small pinch of turmeric contains curcumin, a compound studied for its antioxidant and anti-inflammatory properties, especially when paired with black pepper (present in garam masala).

✓

Digestive Aid from Yogurt

The live cultures in yogurt (if using unpasteurized) can support gut health, and the lactic acid helps make the chicken easier to digest.

✓

Rich in Iron from Cumin

Cumin powder adds a modest amount of dietary iron, which is essential for oxygen transport in the blood — especially beneficial when paired with the vitamin C from lemon juice.

QUESTIONS?