Indian BBQ Kasuri Methi Chicken
Fenugreek yogurt grill
- Time
- 45 min
- Serves
- 4
- Calories
- 375 kcal
- Protein
- 40 g
About this recipe
Kasuri methi chicken is quieter than tandoori chicken, but the flavour lingers longer. Dried fenugreek has a savoury, slightly bitter aroma that makes grilled chicken taste richer without adding cream. Crushing the leaves before mixing them into yogurt is a small step that changes the whole marinade. This is a good recipe for people who like restaurant-style methi chicken but want something lighter and barbecue-friendly. The yogurt keeps the meat tender, while the butter brush at the end gives just enough gloss and richness. Keep the pieces large enough that they stay juicy, and let the surface char in patches for the best contrast. Serve with roti, rice, sliced onions or a simple cucumber raita. The flavour is strong enough for a main course but not too spicy for family dinners. It also reheats well, making it useful for next-day wraps and lunch bowls.
Ingredients
Method
- 1 Rub kasuri methi between your palms to crush it and release its aroma.
- 2 Mix yogurt, kasuri methi, ginger-garlic, coriander, chilli, garam masala, lemon, oil and salt.
- 3 Add chicken, coat well and marinate for 30 minutes.
- 4 Grill over medium-high heat for 10-12 minutes, turning so each side gets charred patches.
- 5 Brush with melted butter during the final minute and scatter coriander over the hot chicken.
- 6 Rest briefly and serve with roti, rice or a crisp onion salad.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
