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Garlic, garam masala and fresh ginger season the chicken in this Indian-inspired recipe from The Spice House shop in Milwaukee. The refreshing yogurt-based sauce is similar to traditional cucumber raita.

Source: Midwest Living


Recipe Summary

20 mins
15 mins
50 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • In small bowl, combine oil, garlic, garam masala, ginger and salt. Brush mixture onto both sides of the chicken. Set aside for 15 minutes.

  • For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, skin side down, on the grill rack over the drip pan. Cover; grill 25 minutes. Turn chicken skin side up. Cover and grill for 25 minutes more or until an instant-read thermometer inserted in chicken registers 170°. (For a gas grill: Preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place chicken, skin side down, over burner that is turned off. Cover and grill as above). For the last 2 minutes of grilling, place pita rounds on grill rack to heat, turning once during grilling.

  • Serve chicken with pita, Cucumber-Mint Sauce and, if you like, lime wedges.


*For homemade garam masala, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cloves.

Nutrition Facts

529 calories; fat 27g; cholesterol 98mg; saturated fat 7g; carbohydrates 38g; mono fat 13g; poly fat 5g; insoluble fiber 2g; sugars 4g; protein 32g; vitamin a 201.2IU; vitamin c 4.7mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 9.9mg; vitamin b6 0.5mg; folate 78.9mcg; vitamin b12 0.4mcg; sodium 612mg; potassium 440mg; calcium 146mg; iron 3.4mg.