GRILL CHICKEN

✅ Ingredients (for 4 servings):

Chicken:

  • 4 chicken leg quarters or boneless breasts/thighs

  • 1 tbsp lemon juice or vinegar

  • Salt to taste

Marinade:

  • ½ cup thick yogurt (curd)

  • 1 tbsp ginger-garlic paste

  • 1½ tsp red chili powder (adjust to taste)

  • 1 tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • ½ tsp garam masala or smoked paprika

  • 1 tbsp lemon juice

  • 1 tbsp oil

  • Salt to taste

Optional:

  • 1 tsp crushed kasuri methi (dried fenugreek leaves)

  • Orange-red food color (for tandoori look)

🔪 Instructions:

1. Prepare the chicken:

  • Clean and pat dry the chicken.

  • Make deep cuts/slits in the chicken for the marinade to penetrate.

  • Rub with lemon juice and salt. Set aside for 15 minutes.

2. Make the marinade:

  • Mix all marinade ingredients in a bowl.

  • Coat the chicken well. Cover and refrigerate for at least 2 hours (or overnight for best flavor).

3. Grill the chicken:

Option A – Grill pan or BBQ:

  • Preheat grill to medium-high.

  • Brush with oil.

  • Grill chicken 5–7 mins per side (bone-in may need 10–12 mins), until fully cooked and slightly charred.

Option B – Oven:

  • Preheat oven to 220°C (425°F).

  • Place chicken on a rack or tray with foil.

  • Bake for 20–25 minutes.

  • Optional: Broil/grill the last 3–5 mins to char the edges.

Option C – Air fryer:

  • Preheat to 200°C (390°F).

  • Place chicken in a single layer.

  • Cook 15–18 mins, flipping halfway.

🧂 Tips for extra juiciness:

  • Baste with butter or oil while cooking.

  • Use a thermometer (74°C / 165°F internal temp = perfectly cooked).

🍽️ Serve with:

  • Onion rings, lemon wedges, mint chutney, naan or rice

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