Indian Chicken Marinade (Easy & Authentic)
User Reviews
4.9
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Prep Time
40 mins
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Total Time
40 mins
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Servings
4
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Calories
163 kcal
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Course
Main Course, Appetizer
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Cuisine
Indian
Indian Chicken Marinade (Easy & Authentic)
Description
The Indian Chicken Marinade brings together creamy Greek yogurt with dry spices, fresh ginger and garlic, lemon juice, and optional gram flour to create a thick, well-seasoned coating for chicken. The inclusion of Kashmiri chili powder gives a mild red heat while turmeric adds earthiness and color. Garam masala and coriander powder deepen the spice complexity, and dried fenugreek leaves add distinctive aroma. The yogurt's acidity both tenderizes and enriches the meat, while the lemon juice brightens.
The recipe is suited to various types of chicken, including bone-in or boneless thighs, legs, wings, or breasts. Marinating for a minimum of 30 minutes allows the flavors to penetrate, but longer marination up to 8-10 hours develops greater tenderness and depth. The marinated chicken can be cooked by grilling, baking, pan-frying, or incorporated into curries and biryani dishes. This versatility makes it a useful foundation for multiple preparations.
Marination time is key; longer resting ensures more flavorful and moister meat. The recipe accommodates adjustments in spice intensity. Removing skin and patting dry before marinating helps the coating adhere well.
Ingredients
- 1 pound chicken see notes
- 1/2 cup Greek yogurt also called Hung curd
- 1 tablespoon gram flour optional, aka besan
- 3/4 tablespoon ginger grated
- 3/4 tablespoon garlic minced
- 1 tablespoon lemon juice
- 2 teaspoon kashmiri red chilli powder mild, adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder dhaniya powder
- 1/2 tablespoon fenugreek leaves dried, aka Kasoori Methi
- 1 teaspoon salt adjust to taste
Instructions
- Start with clean and skinned chicken. Remove any loose skin. Wash the chicken and pat dry with paper towels.
- To make the marinade, combine the yogurt, grated ginger, minced garlic, lime juice, gram flour (besan), salt, and all of the dry spices (Kashmiri red chilli powder, turmeric, garam masala, coriander powder and dried fenugreek leaves) in a large mixing bowl. Mix the contents well.
- Toss the chicken pieces in this marinade and combine well to ensure the chicken pieces are uniformly coated with the marinade.
- Cover the bowl and place it in the refrigerator. Let the wings marinade for at least 30 minutes or up to 8 hours or overnight for a deeper flavor.
- Grill in the oven or air fryer. Or add to a curry or biryani to be cooked. Enjoy!
Notes
- Marinate chicken a minimum of 30 minutes; for best tenderness and flavor, marinate 8-10 hours or overnight.
- Any cut of chicken works well with this marinade, including bone-in, boneless, wings, breasts, thighs, or legs.
- Remove skin and pat chicken dry before marinating to help the marinade stick evenly.
- Adjust Kashmiri red chili powder for mild or medium heat according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 740mg | 31% |
| Potassium | 513mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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