Indian BBQ Saffron Yogurt Chicken

Saffron yogurt chicken is a gentler, more festive barbecue recipe. It borrows from the flavours of reshmi and royal kebabs: yogurt, saffron, cardamom, white pepper and nut powder. The result is pale gold rather than red, aromatic rather than fiery, and especially good with pulao.

Saffron needs warmth to bloom, so soak it in a spoon of warm milk before mixing the marinade. That small step gives better colour and aroma than dropping dry strands straight into yogurt. Grill the chicken over controlled heat because pale dairy marinades show scorching quickly. A final ghee brush gives shine and carries the saffron fragrance.

Serve this when you want Indian BBQ that feels special but not heavy. It is high-protein, no-deep-fry and mild enough for a broad table. Leftover pieces work well in a rice bowl with cucumber, mint and a little yogurt sauce.