Spicy Indian Inspired Grilled Chicken Recipes

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INDIAN-SPICED GRILLED CHICKEN



Indian-Spiced Grilled Chicken image

This tangy marinade, spiked with the Indian spice blend garam masala, is a terrific way to enliven grilled chicken. Try it on tofu or pork chops.

Provided by EatingWell Test Kitchen

Categories     Healthy BBQ & Grilled Chicken Breast Recipes

Time 1h30m

Number Of Ingredients 6

1/2 cup grated onion (about 1 medium)
¼ cup lemon or lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons garam masala (see Notes)
1 teaspoon salt
1-1 1/4 pounds boneless, skinless chicken breast (see Notes)

Steps:

  • Whisk onion, lemon (or lime) juice, oil, garam masala and salt in a bowl until well combined.
  • Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry.
  • Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
  • To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
  • To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 1 g, Cholesterol 62.7 mg, Fat 3.8 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 0.9 g, Sodium 152.2 mg, Sugar 0.3 g

INDIAN SPICED GRILLED CHICKEN



Indian Spiced Grilled Chicken image

A simple and flavorful grilled chicken recipe, my Indian spiced yogurt marinade tenderizes lean meat to create a juicy end result your whole family will love.

Provided by Liz DellaCroce

Categories     Entree     Main Course

Time 22m

Number Of Ingredients 9

4 6-ounce chicken breasts (boneless skinless)
1 cup plain low fat yogurt
4 cloves garlic (grated)
1/4 cup juice of one lemon
2 tablespoons fresh ginger (minced)
1 tablespoon garam masala
1 tablespoon turmeric
1 teaspoon salt
1/2 teaspoon cayenne

Steps:

  • Place chicken breasts in a large resealable plastic bag or glass dish.
  • In a small bowl, whisk together marinade: yogurt through cayenne. Pour over the chicken and marinate in the refrigerator for 30 minutes or overnight.
  • Pre-heat the grill to high and spray with non-stick cooking or grilling spray.
  • Grill chicken breasts 6-8 minutes per side, turning once, or until chicken reaches internal temperature of 165 degrees F.

Nutrition Facts : Calories 211 kcal, Carbohydrate 10.4 g, Protein 38 g, Fat 3.6 g, SaturatedFat 0.8 g, Cholesterol 10.4 mg, Sodium 972 mg, Fiber 2.2 g, Sugar 4.5 g, UnsaturatedFat 2.8 g, ServingSize 1 serving

SPICY INDIAN GRILLED CHICKEN



Spicy Indian Grilled Chicken image

Make and share this Spicy Indian Grilled Chicken recipe from Food.com.

Provided by Comedie

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon black pepper, coarse grind
1 tablespoon paprika
1/2 teaspoon cayenne pepper or 1/2 teaspoon chipotle pepper
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons oregano
1 1/4 teaspoons salt
1 garlic clove, minced
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons plain yogurt
3 -4 lbs chicken pieces

Steps:

  • Combine all marinade ingredients well.
  • Coat chicken pieces in marinade paste.
  • Marinate from 1 hour, or up to overnight in the refrigerator.
  • Grill over medium coals until browned, about 15 minutes each side.

INDIAN-SPICED CHICKEN



Indian-Spiced Chicken image

Provided by Dave Lieberman

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds boneless skinless chicken breasts
1 cup whole milk plain yogurt
3 large cloves garlic, pressed
1-inch piece ginger, grated
8 cardamom pods, cracked with the back of a chef's knife
1 tablespoon curry powder
1/2 teaspoon dried red chili flakes
2 teaspoons ground coriander
1 tablespoon sweet paprika
2 tablespoons honey
1 teaspoon salt
20 grinds black pepper
3 tablespoons vegetable oil
1 medium onion, cut into medium dice
3 tablespoons tomato paste
2 cups half-and-half
Basmati rice, for serving

Steps:

  • Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.

BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)



Bhatti da Murgh (Indian Grilled Chicken With Whole Spices) image

Adapted from the chef Chintan Pandya of Adda Indian Canteen in Long Island City, Queens, this fiery, aromatic recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting. The ground spices imbue the meat with flavor while the whole spices add pungency and a wonderful crunch. At Adda, Mr. Pandya cooks these in a tandoor. But you can roast them in your oven, or cook them on the grill using indirect heat and a baking sheet. In either case, brushing the sizzling chicken skin with plenty of melted butter is the key to its rich taste and burnished crispness.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

6 whole, bone-in chicken legs (drumsticks with thighs attached, about 4 1/2 pounds)
2 tablespoons finely grated garlic (about 6 large cloves)
2 tablespoons finely grated fresh ginger
1 tablespoon white vinegar
1 1/2 teaspoons ground cayenne, or to taste
1 1/2 teaspoons garam masala
2 teaspoons fine sea salt
1/2 cup plain whole milk yogurt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground clove
1/2 teaspoon ground mace
1/2 teaspoon ground anise or fennel seeds
1/2 teaspoon ground black cardamom (optional)
1/2 teaspoon ground green cardamom
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 1/2 teaspoons red-pepper flakes
3 to 4 tablespoons melted salted butter, as needed for basting
Lime wedges, for serving

Steps:

  • Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
  • Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
  • In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
  • Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
  • Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
  • When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
  • Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
  • Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
  • If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.

SPICY GRILLED CHICKEN



Spicy Grilled Chicken image

This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!

Provided by Jenn H.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

⅓ cup vegetable oil
2 tablespoons lime juice
½ teaspoon grated lime zest
2 cloves crushed garlic
1 ½ teaspoons fresh oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Steps:

  • In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
  • Preheat grill for medium-high heat.
  • Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g

SPICY INDIAN INSPIRED GRILLED CHICKEN



Spicy Indian Inspired Grilled Chicken image

Sometimes through the week I feel the need to visit my kitchen and make something nice and kickback with a drink, just to make the weekdays a little bearable. Well this dish, I was inspired to make on such a night.

Provided by DebySharma

Categories     Very Low Carbs

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 12

450 g chicken breasts
1 tablespoon black peppercorns
1 tablespoon paprika or 1 tablespoon red chili powder
1/2 teaspoon chipotle pepper, for added flavor (optional)
1 tablespoon garam masala
2 teaspoons cumin seeds
2 teaspoons oregano
1 1/4 teaspoons salt
2 medium garlic cloves
2 tablespoons lemon juice
2 tablespoons yogurt or 2 tablespoons sour cream
2 tablespoons olive oil

Steps:

  • Place these in a mortar and pestle/ grinder to make a fine powder-.
  • Black pepper, Paprika/ Red chili powder, Chipotle pepper, Garam masala, Cumin seeds, Oregano, Salt, Garlic cloves.
  • Transfer this in a zip-loc bag, add 2 Tbsp of Lemon juice, and 2 Tbsp of Sour cream or Yogurt.
  • Place the Chicken breasts (450 g )into this bag and rub the contents all over them. Leave this to marinate for about 40 mins to an hour.
  • Transfer these onto the baking dish. Drizzle 2 tbsp of Olive oil on the surface and grill for 15 minutes in a pre-heated oven. Turn the chicken breast back side up, and drizzle with some olive oil and grill for another 10 -15 minutes.
  • Rest for 1 minute, and serve. I garnished it with some lemon wedges and Mayo which went as a good dip with this. You could even garnish with Cilantro or Coriander.

Nutrition Facts : Calories 552.4, Fat 35.9, SaturatedFat 8.3, Cholesterol 145.9, Sodium 1609.7, Carbohydrate 8.5, Fiber 2.8, Sugar 1.5, Protein 49

SPICED INDIAN GRILLED CHICKEN



Spiced Indian Grilled Chicken image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons dried fenugreek leaves
1 tablespoon garam masala
1/2 tablespoon brown sugar
1 clove garlic, crushed
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne peppercorns
Pinch salt
1 cup plain yogurt
2 tablespoons tomato paste
2 chicken legs, split into thighs and drums

Steps:

  • 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.

INDIAN-STYLE GRILLED CHICKEN SALAD



Indian-Style Grilled Chicken Salad image

Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. You can find the tandoori spice at any Indian store or possibly a local grocery store.

Provided by Aisha

Categories     Salad

Time 55m

Yield 4

Number Of Ingredients 20

2 teaspoons hot pepper sauce
2 tablespoons chili powder
½ teaspoon ground coriander
3 ½ tablespoons tandoori paste
½ teaspoon ground oregano
1 dash balsamic vinegar
1 teaspoon lemon juice
5 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ cup lemon juice
2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chopped lettuce
2 ripe tomatoes, chopped
1 onion, thinly sliced
¾ cup sliced radishes
1 cup thinly sliced carrots
½ cup chopped green bell pepper

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
  • Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
  • For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 24.6 g, Cholesterol 67.2 mg, Fat 21.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 3.4 g, Sodium 1500.7 mg, Sugar 12.5 g

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GRILLED INDIAN PORK CUTLETS - QUICK & EASY SPICY RECIPES
2021-07-12 Grill the pork. Heat a nonstick grill pan/griddle or cast-iron skillet over medium-high heat and brush with canola oil. Use tongs to lift the pork cutlets from the bowl and shake off the excess marinade. Place the pork cutlets in the pan and cook for a few minutes, turning frequently, until slightly charred.
From thatspicychick.com


INDIAN-STYLE SPICY GRILLED CHICKEN THIGHS | METRO
Marinate thighs in the refrigerator for 1 hour or more. Preheat barbecue to medium-high. Remove chicken from the marinade, scraping off excess marinade. Grill 7 - 8 minutes per side. Reserve. Toss sliced onions with olive oil and grill 2 minutes per side. Divide chicken among 4 plates and garnish each plate with half a lime.
From metro.ca


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