வீட்டிலேயே கிரில் சிக்கன்

Ingredients

• 3 pieces Chicken Leg Pieces (skin removed, washed, slits made in meat)
• 1 tsp Green Chili Paste (store‑bought or homemade from fresh green chilies)
• 1 tsp Ginger Garlic Paste (store‑bought or equal parts minced ginger and garlic blended)
• 1 tsp Salt (adjust to taste; used in both marinations)
• 100 ml Refined Oil (can use mustard oil for authentic flavor)
• 1 tsp Kashmiri Red Chili Powder (gives vibrant color and mild heat)
• 0.5 tsp Turmeric Powder (adds golden hue and earthiness)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed by hand)
• 45 ml Hung Curd (thick strained yogurt; do not use regular curd with water)
• 0.5 tsp Chat Masala (adds tangy, spicy flavor)
• 0.5 tsp Cumin Powder
• 0.25 tsp Garam Masala (use sparingly)
• 2 tbsp Fresh Coriander Leaves (chopped; some for garnish, some in masala)
• 1 tbsp Unsalted Butter (brush on hot chicken to keep moist)
• 1 cup Mint Leaves (packed, fresh)
• 1 bunch Coriander Leaves (for chutney) (medium size, fresh)
• 3 pieces Green Chilies (adjust to heat preference)
• 1 tsp Ginger (peeled and grated)
• 1 clove Garlic (peeled and minced)
• 2 tbsp Water (only enough to blend; add sparingly)
• 45 ml Thick Curd (for chutney) (same hung curd as used for chicken)

Instructions

1. Prepare the chicken

   Remove the skin and excess fat from the three chicken leg pieces, wash them thoroughly, and make shallow slits on each piece to allow the marinades to penetrate.

   Time: PT5M

2. First marination (base paste)

   In a small bowl combine 1 tsp green chili paste, 1 tsp ginger‑garlic paste and 1 tsp salt. Mix well and rub the mixture all over the chicken pieces, making sure it gets into the slits.

   Time: PT20M

3. Second marination (spiced curd mix)

   In a larger mixing bowl add 100 ml refined oil, 1 tsp Kashmiri red chili powder, ½ tsp turmeric, 1 tsp crushed Kasuri Methi, 45 ml hung curd, ½ tsp chat masala, ½ tsp cumin powder, a pinch of salt, a little garam masala and 2 tbsp chopped coriander leaves. Stir to a smooth paste; if too thick, drizzle a few more ml of oil.

   Time: PT10M

4. Apply second marination and rest

   Add the chicken pieces to the spiced curd mixture and rub thoroughly, especially into the slits. Let the chicken rest for another 10 minutes so the flavors bind.

   Time: PT10M

5. Pre‑heat the oven

   Set the oven to 180 °C and pre‑heat for 10 minutes using the “both‑sides” cooking function.

   Time: PT10M

   Temperature: 180°C

6. Grill the chicken

   Arrange the marinated chicken pieces on the oven grill tray (or a baking sheet with a rack) and cook for 20‑25 minutes at 180 °C, turning once halfway through.

   Time: PT25M

   Temperature: 180°C

7. Finish with butter and garnish

   Immediately after removing from the oven, brush each piece with 1 tbsp unsalted butter, sprinkle a pinch of chat masala and garnish with fresh coriander leaves.

   Time: PT2M

8. Prepare mint‑coriander chutney

   In the mixer grinder add 1 cup mint leaves, 1 bunch coriander leaves, 3 green chilies, 1 tsp grated ginger, 1 minced garlic clove, a pinch of salt and just 2 tbsp water. Blend to a thick paste.

   Time: PT5M

9. Combine chutney with curd

   Transfer the blended green paste to a bowl, stir in 45 ml thick curd, then add a pinch of chat masala, a pinch of cumin powder and a pinch of salt. Whisk until smooth.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g