By Shreya Sarpal
February 17, 2026
Charred edges, juicy bites, and a spicy yoghurt glaze make this grilled chicken impossible to ignore. Every sizzle locks in flavour while the smoky finish delivers that restaurant-style taste without complicated techniques or long prep time
500 g chicken leg pieces or breast ½ cup thick curd 1 tbsp ginger garlic paste 1 tsp red chilli powder 1 tsp paprika or Kashmiri chilli ½ tsp turmeric 1 tsp garam masala 1 tbsp lemon juice 1 tbsp oil Salt to taste
Mix curd, spices, lemon juice and oil to make a thick marinade.
Coat chicken well and rest at least 1 hour for a deeper flavour.
Preheat grill pan or oven to high heat.
Cook chicken, turning occasionally, until lightly charred and cooked through.
Rest briefly before serving for juicier bites.