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Himachali Grilled Chicken

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Himachali Grilled Chicken
  • Recipe Servings: 4
  • Cook Time:
  • Hot. Crisp. Delicious.


  • 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 tsp black peppercorns
  • 1/2 stick cinnamon
  • 1 tsp cumin seeds
  • 1 heaped tsp coriander seeds
  • 1 inch ginger
  • 7-8 cloves of garlic
  • 4 slit green chillies
  • Few mint leaves
  • 1 tsp turmeric powder
  • 1/2 tsp jaggery
  • 1/2 lime (juice)
  • 2 Tbsp ghee


  1. Put the chopped onions and 1 green chilli in a bowl with the malt vinegar and set aside.
  2. Make insertions/slits on the chicken legs.
  3. Dry roast the spices in a pan.
  4. Put the spices in a mortar and pestle and grind into a nice powder.
  5. Dry roast the aromatics- ginger, garlic and green chillies.
  6. Mix this in with the powder and grind into a nice paste.
  7. Add some mint leaves, jaggery and juice of 1/2 a lime to this spice paste.
  8. 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.
  9. 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.
  10. 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.