வீட்டிலேயே கிரில் சிக்கன்
வீட்டிலேயே கிரில் சிக்கன் is a medium Indian recipe that serves 3. 350 calories per serving. Recipe by Chef Deena’s Kitchen on YouTube.
Prep: 45 min | Cook: 25 min | Total: 1 hr 25 min
Cost: $19.41 total, $6.47 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Gluten‑free, High‑protein, Low‑carb
Allergens: Dairy (curd, butter)
Ingredient Substitutions
- Instead of Chicken Leg Pieces: Chicken thigh pieces, Chicken drumsticks
- Instead of Green Chili Paste: Finely minced fresh green chilies
- Instead of Ginger Garlic Paste: Fresh minced ginger and garlic (½ tsp each)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Refined Oil: Vegetable oil, Canola oil
- Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
- Instead of Turmeric Powder: Saffron (much less, for color only)
- Instead of Kasuri Methi: Fenugreek seeds (ground, use half amount)
- Instead of Hung Curd: Greek yogurt (strained), Labneh
- Instead of Chat Masala: Chaat masala
- Instead of Cumin Powder: Ground cumin
- Instead of Garam Masala: All‑spice blend
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Unsalted Butter: Ghee, Olive oil spray
- Instead of Mint Leaves: Fresh basil (different flavor)
- Instead of Coriander Leaves (for chutney): Cilantro
- Instead of Green Chilies: Jalapeño (less authentic)
- Instead of Ginger: Ground ginger (¼ tsp)
- Instead of Garlic: Garlic paste (½ tsp)
- Instead of Water: Ice water (for extra chill)
- Instead of Thick Curd (for chutney): Greek yogurt (strained)
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Mixer Grinder or Blender
- Whisk
- Oven (AGARO or conventional)
- Oven Tray / Grill Tray
- Tongs
Critical Steps — Do Not Skip
- Make slits in the chicken so the marination penetrates.
- First marination with chili‑garlic‑salt paste (20 min).
- Second marination with spiced hung curd mixture (10 min rest).
- Pre‑heat oven to exact 180 °C.
- Grill chicken until internal temperature reaches 75 °C.
- Blend mint chutney with minimal water to keep it thick.
Chef Tips from the Video
- Using thigh (leg) meat gives juicier results than breast.
- Kasuri Methi adds an authentic smoky aroma; crush it just before mixing.
- Brush butter while the chicken is still hot for maximum shine and moisture.
- For extra char, finish the chicken under the broiler for 1‑2 minutes.
Troubleshooting
Chicken turns dry after grilling.
Do not overcook; check internal temperature early. Brush with butter right after removing from the oven and consider reducing cooking time by 3‑5 minutes.
Chutney becomes watery.
Use hung curd and add only a few drops of water while blending. If too thin, add a little more mint or coriander leaves and blend again.
Marinade slides off the chicken during cooking.
Make sure the hung curd is well‑strained and the oil‑spice paste is thick. Pat the chicken dry before applying the second marination.
Storage
Refrigerator: Store cooked chicken in an airtight container for up to 3 days. Keep chutney in a separate jar for up to 5 days.
Freezer: Chicken pieces can be frozen (raw, after first marination) for up to 2 months. Thaw before cooking. Chutney does not freeze well.
Room temperature: Do not leave cooked chicken or chutney at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight in the refrigerator for deeper flavor.
- Prepare the mint chutney a day ahead; it keeps well refrigerated and flavors meld.
- If using a grill, pre‑heat the grill grates to medium‑high before placing chicken.
Frequently Asked Questions
What is the cultural significance and history of Grilled Chicken with Mint Chutney in Indian cuisine?
Grilled chicken prepared in a tandoori‑style marination is a staple of North Indian street food and home cooking. The use of hung curd, spices like Kashmiri chili and Kasuri Methi, and a fresh mint‑coriander chutney reflects the region’s love for bold flavors balanced by cooling herbs.
What are the traditional regional variations of Grilled Chicken in Indian cuisine?
In Punjab, the chicken is often cooked in a clay tandoor with a thicker yogurt coating. In Gujarat, a sweeter version adds a touch of sugar and uses mustard oil. Coastal regions may add coconut milk to the marinade, while Hyderabad’s version includes extra garam masala and fried onions.
How is Grilled Chicken traditionally served in Indian households?
It is typically served hot off the grill, brushed with butter, sprinkled with chat masala, and garnished with fresh coriander. It is accompanied by mint‑coriander chutney, sliced onions, lemon wedges, and often eaten with naan, roti, or rice.
During which Indian celebrations is Grilled Chicken commonly prepared?
Grilled chicken is popular at weekend family gatherings, birthday parties, and festive occasions like Diwali or Holi when a quick yet flavorful main dish is desired. It also appears on restaurant menus for special weekend brunches.
What authentic ingredients are essential for traditional Indian Grilled Chicken versus common substitutes?
Authentic ingredients include hung curd, Kasuri Methi, Kashmiri red chili powder, and mustard oil. Substitutes such as regular yogurt, regular fenugreek leaves, or generic paprika can be used, but they alter the traditional aroma and color.
What other Indian dishes pair well with Grilled Chicken and Mint Chutney?
Pairs beautifully with naan or tandoori roti, jeera rice, dal tadka, or a simple cucumber‑onion salad. The cooling mint chutney also complements spicy dishes like chicken tikka, kebabs, or paneer tikka.
What are the most common mistakes to avoid when making Grilled Chicken with Mint Chutney at home?
Common errors include over‑cooking the chicken, using regular curd that releases water, not making slits for the marinade, and adding too much water to the chutney. Follow the slitting, hung‑curd, and minimal‑water guidelines for best results.
Why does this Grilled Chicken recipe use a two‑stage marination instead of a single mix?
The first stage with chili‑garlic‑salt creates a base flavor and helps the meat retain moisture. The second stage adds oil, yogurt, and spices that coat the surface, giving the characteristic tandoori color and tender texture. Separating them ensures deeper penetration and a glossy finish.
Can I make Grilled Chicken ahead of time and how should I store it?
Yes. Marinate the raw chicken (both stages) up to 24 hours in the refrigerator, then grill when ready. Cooked chicken can be stored in an airtight container in the fridge for up to 3 days; reheat gently or serve cold with chutney.
What texture and appearance should I look for when the Grilled Chicken is done?
The chicken should have a deep reddish‑orange crust, be slightly charred at the edges, and remain juicy inside. An internal temperature of 75 °C (165 °F) confirms doneness, and the meat should pull away easily from the bone.
What does the YouTube channel Chef Deena’s Kitchen specialize in?
Chef Deena’s Kitchen focuses on easy‑to‑follow Indian home‑cooking tutorials, showcasing traditional recipes with modern kitchen appliances and providing detailed explanations of spices, techniques, and equipment.
How does the YouTube channel Chef Deena’s Kitchen’s approach to Indian cooking differ from other Indian cooking channels?
Chef Deena’s Kitchen emphasizes using basic pantry spices and everyday kitchen tools like the AGARO oven, making recipes accessible for beginners. She also explains the science behind each step, whereas many channels focus mainly on visual appeal.
Last updated: September 6, 2026
