Himachali Grilled Chicken

Prep: 2 hours | Cook: 30 minutes | Servings: 4


4 chopped red onions

4-5 tbsp malt vinegar

1 slit green chilli

4 chicken legs

For Chicken Marinade

7-8 cloves

½ tsp black peppercorns

½ stick cinnamon

1 tsp cumin seeds

1 heaped tsp coriander seeds

1 inch ginger

7-8 cloves of garlic

4 slit green chillies

Few mint leaves

1 tsp turmeric powder

Salt to taste

½ tsp jaggery

½ lime (juice)

2 tbsp ghee


  • In a bowl put the chopped onions and 1 green chilli in a bowl with the malt vinegar and keep aside.
  • Make slits on the chicken legs.
  • Dry roast the spices for the chicken marinade in a pan
  • Put the spices in a mixer jar and grind into a nice powder.
  • Dry roast the ginger, garlic and green chillies.
  • Mix this along with the powder and grind into a nice paste.
  • Add some mint leaves, jaggery and juice of 1/2 a lime to this spice paste.
  • Pour a few teaspoons of ghee onto the chicken and rub in the marinade. Refrigerate the marinated chicken for 2 hours. Bring the chicken to room temperature and season well.
  • Heat a tava with some oil and sear the chicken on a high flame till nicely coloured, and then lower the flame and let the chicken cook till it’s nice tender and juicy.
  • Baste the chicken with the left over marinate and ghee to keep it moist and tender.
  • Serve hot along with sliced masala onions and lemon wedges.