Indian BBQ Kashmiri Chilli Chicken
Chilli-yogurt marinade + grill
- Time
- 50 min
- Serves
- 4
- Calories
- 410 kcal
- Protein
- 43 g
About this recipe
Kashmiri chilli chicken is all about colour and aroma rather than punishing heat. The chilli powder stains the yogurt marinade a deep red, while fennel and a tiny pinch of clove make the flavour warmer and more layered. Bone-in pieces suit this recipe because they stay juicy and look generous on a barbecue platter.
The main risk with bone-in chicken is burning the surface before the inside cooks. Medium heat is better than a raging flame, and covering the grill for part of the cooking time helps the heat move through the meat. The honey glaze goes on only at the end; added too early, it can scorch and turn bitter.
This dish is a good bridge between classic tandoori chicken and a sweeter BBQ-style glaze. Serve it with roti, pulao or a simple salad. It gives you a rich-looking, high-protein main without deep-frying, and the leftovers shred nicely into wraps or rice bowls.
Ingredients
Quantities for 4 servings.
Method
- 1Make deep slashes in the drumsticks or thighs so bone-in pieces cook evenly.
- 2Mix yogurt, Kashmiri chilli, ginger-garlic, coriander, cumin, fennel, clove, lemon, oil and salt.
- 3Coat the chicken well and marinate at least 40 minutes, turning once if possible.
- 4Grill over medium heat, covered if using a barbecue, for 25-30 minutes until cooked through.
- 5Brush with honey in the last 3 minutes so the surface turns glossy and lightly sticky.
- 6Rest the chicken, then serve with rice, roti, lemon and sliced onions.
