Indian Chicken Marinade Recipes

SPICY INDIAN GRILLED CHICKEN

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 CHICKEN MARINADE (EASY & AUTHENTIC)

Steps:

• Start with clean and skinned chicken. Remove any loose skin. Wash the chicken and pat dry with paper towels.
• To make the marinade, combine the yogurt, grated ginger, minced garlic, lime juice, gram flour (besan), salt, and all of the dry spices (Kashmiri red chilli powder, turmeric, garam masala, coriander powder and dried fenugreek leaves) in a large mixing bowl. Mix the contents well.
• Toss the chicken pieces in this marinade and combine well to ensure the chicken pieces are uniformly coated with the marinade.
• Cover the bowl and place it in the refrigerator. Let the wings marinade for at least 30 minutes or up to 8 hours or overnight for a deeper flavor.
• Grill in the oven or air fryer. Or add to a curry or biryani to be cooked. Enjoy!

INDIAN TANDOORI CHICKEN

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

INDIAN BARBEQUE CHICKEN

Steps:

• Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
• Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
• Preheat grill for medium heat.
• Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.