Grilled Chicken (Stove Top Method)

Ingredients

• 250–300 gchicken (skinless, boneless thighs)
• 1½ tbspKashmiri chilli powder
• 2 tspcoriander powder
• 2 tsp eachchopped ginger and garlic
• ¼ tspfennel seeds
• 1½–2 tsplemon juice
• 2 tbspyoghurt
• to tastesalt
• 2–3 tspghee
• 2 tspoil (olive or vegetable)
• 2–3 tbspwater

Instructions

1. 1

   Dry the chicken

   Clean the chicken pieces and pat them dry with kitchen paper.

2. 2

   Drain the yoghurt

   Squeeze excess water from the yoghurt using a piece of muslin or a sturdy paper towel.

3. 3

   Make the paste

   Grind the Kashmiri chilli powder, coriander powder, chopped ginger and garlic, fennel seeds, salt and lemon juice with 2–3 tbsp water until smooth.

4. 4

   Marinate the chicken

   Add the ground paste and drained yoghurt to the chicken and mix thoroughly by hand. Cover and refrigerate for 30 minutes to 1 hour, or leave it overnight.

5. 5

   Cook the first side

   Heat 2 tsp oil in a wide pan. Add the chicken, cover the pan and cook over the lowest heat for 5–6 minutes.

6. 6

   Flip and char

   Uncover the pan and turn the chicken pieces over. Cover again and cook for a further 5–6 minutes. Remove the lid and continue cooking until charred on both sides, about 3–4 minutes per side.

7. 7

   Finish and serve

   Take the chicken out of the pan and coat each piece with ghee. Serve hot with coriander-mint sauce, sliced onion and lemon wedges.

What is stovetop grilled chicken?

This is a home-style take on grilled chicken, cooked in a pan rather than over a barbecue. Its spice paste, yoghurt marinade and final char give the chicken a bold, savoury finish.

Kashmiri chilli powder brings colour and gentle warmth, while coriander, fennel, ginger and garlic add fragrance. Cooking the pieces covered first helps them cook through before the uncovered stage browns the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 34g protein, 5g carbs, 13g fat.

The chicken provides most of the protein, while the yoghurt contributes a smaller amount. The ghee and cooking oil are the main sources of fat; there is very little carbohydrate apart from small amounts in the yoghurt and seasonings. Pair a portion with vegetables and a moderate serving of rice or flatbread for a more balanced plate.

The marinade ingredients

Spice paste: Grinding the spices with ginger, garlic, lemon juice and a little water helps them coat the chicken evenly. Adjust the salt to your taste, as its quantity is not specified.

Yoghurt: Draining excess liquid keeps the marinade thick enough to cling to the meat. Skinless, boneless thighs suit this method and remain tender through the covered cooking stage.

Why drain the yoghurt?

Thick yoghurt is less likely to make the marinade watery, so more of the spice mixture stays on the chicken. Use muslin or a sturdy paper towel and press gently to remove excess moisture.

Mix the marinade into the chicken thoroughly, then give it at least 30 minutes in the fridge. An overnight rest is also an option if you want to prepare ahead.

Cooking in two stages

Covered cooking: Start over the lowest heat for 5–6 minutes, then turn the chicken and cook covered for another 5–6 minutes. The lid traps heat while the meat cooks.

Uncovered cooking: Take off the lid for the final 3–4 minutes on each side, until the chicken is charred. Pan sizes and hob heat vary, so check that the thickest piece is cooked through; a food thermometer should read 74°C in the centre.

Getting a good finish

Leave space around the pieces so they make contact with the pan rather than sitting crowded together. If your pan is small, cook in batches.

Coating the cooked chicken with ghee adds a glossy finish and a buttery flavour. Serve it hot, while the charred edges and juicy interior are at their best.

What to serve with it

The recipe suggests coriander-mint sauce, sliced onion and lemon wedges. These bring fresh, sharp flavours alongside the warming spices.

For a more substantial meal, serve the chicken with flatbread or rice and a simple vegetable side. Keep any sauce and sides separate until serving.

Recipe notes & tips

• Pat the chicken dry before adding the marinade so it is not carrying excess surface water.
• Drain the yoghurt gently, keeping it thick rather than pressing it completely dry.
• Use a wide pan so the chicken pieces can sit in a single layer.
• Keep the heat low while the pan is covered to reduce the risk of scorching the spice paste.
• Check the centre of the thickest piece before serving, especially if the pieces are uneven in size.

Variations

• Milder chilli: Reduce the Kashmiri chilli powder to suit your preferred heat.
• Boneless breast: Use chicken breast pieces, checking them carefully as they can cook more quickly than thighs.
• Extra lemon: Serve with additional lemon wedges for a sharper finish.
• Herb garnish: Add chopped fresh coriander just before serving.
• Oil choice: Use another neutral vegetable oil in place of olive oil.

Common mistakes to avoid

• Watery yoghurt: Drain it before mixing so the marinade clings to the chicken.
• Wet chicken: Pat the pieces dry first to avoid adding unnecessary moisture to the pan.
• Crowded pan: Cook in batches if needed so the pieces can brown rather than steam against one another.
• High heat under the lid: Keep the hob on its lowest setting during the covered stage to avoid scorching.
• Skipping the final check: Test the thickest piece for doneness before serving.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat until piping hot throughout, either in a pan over low heat or in the microwave.

Frequently asked questions