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Grilled Indian Chicken


Serve with basmati rice, grilled red peppers and a crisp green salad.



  • 2 pounds boneless, skinless chicken breasts



  1. Cut skinless chicken breasts into 1-inch pieces. Place in a medium bowl.
  2. In another bowl, combine the yogurt, turmeric, paprika, cardamom, lemon and lime juices, olive oil, ginger, garlic, cumin, scallions, salt and pepper.
  3. Pour most of the marinade over the cubed chicken and mix well with your hands to coat the pieces evenly. Reserve a little of the marinade for basting when grilling.
  4. Marinate in the refrigerator for 2 hours.
  5. Thread the chicken onto skewers and cook over a medium-hot fire for 5 to 7 minutes, turning frequently. Baste the chicken with reserved marinade after turning.
  6. Serve with lemon or lime wedges.

Yields 4 servings.

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