Wednesday , October 12 2016
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Himachali Grilled Chicken



4 chopped red onions

4-5 Tbsp malt vinegar

1 slit green chilli

4 chicken legs

For the Chicken Marinade:

7-8 cloves

1/2 stick cinnamon

1/2 tsp black peppercorns

1 heaped tsp coriander seeds

1 tsp cumin seeds

1 inch ginger

7-8 cloves of garlic

4 slit green chillies

Few mint leaves

1 tsp turmeric powder

1/2 lime (juice)

1/2 tsp jaggery

2 Tbsp ghee


Put the chopped onions and 1 green chilli in a bowl with the malt vinegar and set aside.

Make insertions/slits on the chicken legs.

Dry roast the spices in a pan.

Put the spices in a mortar and pestle and grind into a nice powder.

Dry roast the aromatics- ginger, garlic and green chillies.

Mix this in with the powder and grind into a nice paste.

Add some mint leaves, jaggery and juice of 1/2 a lime to this spice paste.

Pour a few teaspoons of ghee onto the chicken and rub in the marinade. Put into the fridge for 2 hours or so. Then bring the chicken to room temperature and season well.

Heat a tava with some oil and sear the chicken on a high flame till nicely colored, turn down the heat and fry gently, deglazing with a little water to prevent the masala from burning, until it’s a nice golden brown colour.

Baste with ghee/butter and lime juice and cook till the chicken is tender and cooked perfectly.

Scatter over some fresh coriander and serve with the sirca pyaaz, green chillies and lime wedges.

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