Pakistani Chicken
Submitted by Buckcutter
Pakistani chicken marinated in spiced yogurt with cumin, ginger, garlic, lemon juice, and paprika, then grilled or broiled. Deeply seasoned from slits cut into the meat that let the marinade penetrate.
This is Pakistani-style yogurt-marinated chicken at its simplest and most flavorful. Cutting deep slits into each piece before marinating is the key move. Those cuts let the spiced yogurt mixture reach deep into the meat, so the flavor doesn’t just sit on the surface.
The marinade itself is a classic South Asian combination: plain yogurt for tenderness, lemon juice for acid, and a spice blend of cumin, ginger, garlic, paprika, and optional cayenne for heat. Three hours in the fridge gives the yogurt and acid time to work on the chicken, breaking down the surface proteins for incredibly tender, juicy results.
Grill or broil until the yogurt coating chars slightly in spots. Those blackened edges of caramelized yogurt are intensely savory and smoky.
Chef Tips
- Cut the slits deep (about 1 ½ inches) and space them an inch apart. Shallow scratches won’t let the marinade in far enough.
- Don’t marinate longer than overnight. The acid in the yogurt and lemon juice can make the chicken texture mushy if left too long.
- Baste with leftover marinade during cooking for extra layers of flavor and moisture.
Variations
- Add a teaspoon of garam masala to the marinade for a warmer, more complex spice profile.
- Use bone-in chicken thighs instead of fryer quarters for richer, more forgiving dark meat.
- Serve with mint raita, naan, and basmati rice for a complete Pakistani-style meal.
Ingredients
Directions
Cut 1½ inch slits an inch apart in chicken, and place in a large shallow dish.
Combine remaining ingredients; spoon over chicken.
Cover and marinate 3 hours in refrigerator, turning occasionally.
Broil or grill 5 inches from heat 20 minutes on each side or until tender, basting occasionally with marinade.
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