Curry Spiced Grilled Chicken Recipe

Curry Spiced Grilled Chicken Recipe
One of my favorite things about the summer is GRILLING! Who doesn’t love grilled food? It’s easy, simple, healthy, always delicious & clean up is a snap. Whether your vegan, vegetarian, non-vegetarian or anything in between – grilled food works for everyone! Now the best part about living in the South (US) is that I can grill/barbeque almost all year round. But if you enjoy only a few months of sunshine a year, make the most of it & start grilling today!

I absolutely just love the combination of flavors & tastes in this dish; they really do embody the whole spirit of summer. My Curry Spiced Grilled Chicken combines all of the ingredients & flavors found in traditional chicken curry such as yogurt, aromatics & spices by way of a marinade. This dish is just perfect for entertaining too, since it can be marinated well in advance & grilled up just before eating.

Now personally, I like using boneless/skinless chicken thighs & chicken legs for this particular recipe but it really doesn’t matter – use your favorite chicken pieces. You can also use chicken pieces & skewer them kebab style ☺. This recipe can also be baked in the oven if you do not have a grill or would just love a taste of summer in the cold seasons.


CURRY SPICED GRILLED CHICKEN

Ingredients:

1 lb chicken pieces (I used boneless/skinless chicken thighs & legs)
3-4 large garlic cloves, roughly chopped
1½” piece of ginger, peeled & roughly chopped
2-3 small green Thai chilies, to taste
¾ to 1 cup of yogurt, as needed
2 tbsp oil (vegetable or canola)
1 lemon or lime (for both juice & zest)
½ tsp turmeric (haldi)
½ tsp garam masala
1 tsp chicken curry masala
1 tsp ground cumin powder
1 tsp ground coriander powder
1 tsp red chili pepper, to taste
salt & pepper, to taste
freshly chopped cilantro leaves for garnish
extra lemon or lime wedges for garnish

METHOD:

Rinse the chicken & pat it dry. Then score the chicken pieces by making shallow cuts using a sharp knife or simply pricking it with a fork several times. Set aside until needed.

Then grind together the garlic cloves along with the ginger & green chilies into a smooth thick paste, adding water as needed. Set aside until needed.

In a large mixing bowl, whisk together the yogurt with the oil & the juice of ½ a lemon. Next, add in the spices (turmeric, garam masala, chicken curry masala, ground cumin powder, ground coriander powder, red chili powder salt & pepper). Then add in 1 tbsp of fresh lemon zest & mix well to combine. Now add in the chicken pieces, making sure they are all evenly coated with the marinade. Now cover the mixing bowl with plastic wrap & refrigerate for at least 4-6 hours, overnight is best – the longer, the better!

When you are ready to grill, remove the chicken pieces (shaking off any excess marinade) & grill on both sides until fully cooked through, golden brown & delicious. If you have any leftover marinade, you can use it for basting & then discard the rest. When the chicken is done, let it rest for at least 5-10 minutes before serving.

Squeeze the other half of the lemon over the grilled chicken pieces. Liberally sprinkle the chicken pieces with the chopped cilantro leaves, garnish with the lemon wedges & serve as part of any delicious meal.


VARIATIONS:

Feel free to add a little Kasoori methi (dried fenugreek leaves) to the marinade for a wonderful taste. You could also add some finely minced fresh curry leaves to the marinade as well.

 photo Curry Spiced Grilled Chicken.jpg

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Grilled Cinnamon Chicken Recipe
Grilled Coconutty & Peanutty Chicken Recipe

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This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.