Indian BBQ Amritsari Chicken Chops
Besan masala crust + grill
- Time
- 50 min
- Serves
- 4
- Calories
- 430 kcal
- Protein
- 45 g
About this recipe
Amritsari flavours usually bring to mind fried fish or pakora-style batters, but this chicken keeps the besan masala and loses the deep-fry. Lightly roasted gram flour thickens the yogurt marinade and forms a savoury crust on the grill. Ajwain, amchur and mustard oil make it taste unmistakably Punjabi.
The besan needs to be roasted before it goes into the marinade. Raw besan can taste flat and dusty, while toasted besan turns nutty and helps the coating brown. Bone-in chops need controlled heat: start on the grill for colour, then move them to a cooler zone or oven if the inside needs more time.
Serve with onion laccha, mint chutney and lemon. The recipe is high-protein, no-deep-fry and built for people who like crisp-edged Indian snacks but want a proper main course from the grill.
Ingredients
Quantities for 4 servings.
Method
- 1Pat the chicken dry and slash any thick areas near the bone.
- 2Mix yogurt, roasted besan, ginger-garlic, chilli, ajwain, amchur, cumin, garam masala, lemon, mustard oil and salt.
- 3Coat the chicken in a thick layer of marinade and rest for 35 minutes.
- 4Grill over medium heat, turning often, until the besan crust sets and chars in patches.
- 5Move to indirect heat or a 200C oven if bone-in pieces need more time to cook through.
- 6Serve hot with onion laccha, mint chutney and lemon.
