Indian whole grilled chicken
Indian whole grilled chicken. Indian Whole Grilled Chicken is a tasty and aromatic dish whereby a whole Chicken is marinated in yogurt, spiced yogurt, and barbequed to perfection! The combination of spectacular Indian seasonings – garam masala, turmeric, and kasuri methi – in the recipe makes for an all-around delicious and slightly smoky flavor profile! This dish is best suited for holidays, family get-togethers, or an exciting weekend meal. Serve with naan, roti, or rice and include some environmental chutney and yogurt-based dip to enhance the dining experience!
Indian whole grilled chicken 2025
Description
Indian Whole Grilled Chicken is a delicious and fragrant dish in which a whole hen is seasoned in a blend of yogurt and seasonings and barbequed to perfection. This recipe combines the splendor of Indian seasonings like garam masala, turmeric, and kasuri methi, developing a full-flavored and slightly smoky taste profile. It's best for festive occasions, family gatherings, or a passionate weekend meal. Offer it with naan, roti, or rice, and complement it with eco-friendly chutney and a yogurt-based dip for an authentic eating experience.
Ingredients
Instructions
Prepare the Chicken:
Prepare the Chicken:
- Clean the chicken thoroughly and pat it dry.
- Make deep diagonal cuts across the chicken to allow the marinade to penetrate.
Initial Seasoning:
Rub the chicken with lemon juice and salt, including the slits. Let it rest for 15 minutes.
Prepare the Marinade:
- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, kasuri methi, paprika, green chilies, and chopped coriander.
- Add oil and mix well to form a smooth paste.
Marinate the Chicken:
- Coat the chicken thoroughly with the marinade, making sure it reaches the cuts and inside the cavity.
- Cover and refrigerate for at least 6-8 hours, preferably overnight, for best results.
Grilling the Chicken:
- Preheat the grill or oven to 200°C (400°F). If using a tandoor or barbecue, prepare it for medium heat.
- Place the marinated chicken on a rack or skewer.
- Grill for 40-50 minutes, turning occasionally, until the chicken is golden brown and cooked through. Baste with oil or melted butter halfway through for extra moisture and flavor.
Serving:
- Garnish with fresh coriander leaves, lemon wedges, and thinly sliced onions.
- Serve hot with naan, roti, or steamed rice, along with green chutney and yogurt dip.
Nutrition Facts
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 130.73kcal
- % Daily Value *
- Total Fat 8.27g13%
- Saturated Fat 2.51g13%
- Trans Fat 0.03g
- Cholesterol 24.72mg9%
- Sodium 272.04mg12%
- Potassium 296.16mg9%
- Total Carbohydrate 8.12g3%
- Dietary Fiber 1.77g8%
- Sugars 4.21g
- Protein 7.46g15%
- Vitamin A 60 IU
- Vitamin C 56.65 mg
- Calcium 102.91 mg
- Iron 1.99 mg
- Vitamin D 0.1 IU
- Vitamin E 1.22 IU
- Vitamin K 7.35 mcg
- Thiamin 0.06 mg
- Riboflavin 0.15 mg
- Niacin 2.02 mg
- Vitamin B6 0.2 mg
- Folate 12.8 mcg
- Vitamin B12 0.29 mcg
- Phosphorus 117.88 mg
- Magnesium 28.94 mg
- Zinc 0.91 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Notes:
- Marination is Key:
Allow the chicken to marinate for at least 6-8 hours, or preferably overnight, to enhance the flavors and tenderize the meat. - Cuts on Chicken:
Make deep cuts across the chicken to ensure the marinade penetrates evenly and flavors the meat thoroughly. - Adjust Spices:
Tailor the spice levels to your preference. Add extra chili for more heat or reduce it for a milder flavor. - Oven vs. Grill:
If grilling isn’t an option, baking in the oven gives equally delicious results. Use the broil setting for a charred effect. - Basting:
Frequently baste the chicken with oil or butter during grilling to prevent it from drying out and to add a shiny, golden crust. - Serving Suggestions:
Pair with naan, roti, or basmati rice. Add sides like green chutney, onion rings, or a fresh salad for a complete meal. - Temperature Check:
To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 75°C (165°F). - Leftovers:
Shred leftover chicken for sandwiches, wraps, or salads. Store in an airtight container in the fridge for up to 3 days. - Kasuri Methi:
Dried fenugreek leaves (kasuri methi) add a unique flavor. If unavailable, consider substituting with fresh fenugreek leaves or a pinch of ground fenugreek. - Dietary Tweaks:
For a low-fat version, use low-fat yogurt and reduce the oil in the marinade. - Cooking Alternatives:
If stovetop cooking is preferred, use a heavy pan or tawa. Cover with a lid to retain moisture while cooking.
These notes will help you customize the recipe to your taste and ensure a perfect outcome every time!
