Indian BBQ Kasuri Methi Chicken

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.