Grilled Chicken Masala

Chicken Masala is perfect for the spicy-food lover! We high suggest pairing this grilled chicken with our Mango and Mint Chutney to balance out the spiciness and create a balance of heat & sweet!


  • 1 (1-inch) cinnamon stick
  • ¼ teaspoon green cardamom pods
  • ¼ teaspoon whole cumin seeds
  • ¼ teaspoon whole black peppercorns
  • ¼ teaspoon whole cloves
  • Pinch of freshly ground nutmeg
  • 1 cup Greek-style yogurt
  • Juice of 1 lime
  • 2 large garlic cloves, peeled and finely minced
  • 1 tablespoon grated fresh ginger
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • Vegetable or canola oil, for brushing grill pan or grates
  • Mango-Mint chutney, for garnish (See Recipe)


  • Soak 8 bamboo skewers in water at least 1 hour before grilling.
  • Place dried spices in a spice grinder or clean coffee grinder.
  • Process until finely ground then set aside.
  • Place yogurt, lime juice, garlic, and ginger in a medium mixing bowl.
  • Add ground spice mixture and stir to combine.
  • Add chicken pieces and toss to coat.
  • Cover and place chicken in refrigerator for 30 minutes or up to 1 hour.
  • Preheat a grill pan or a gas grill on medium-high for 10 minutes.
  • Brush grill pan or grill grates with oil.
  • Thread 4 to 5 chicken pieces on each skewer, leaving a 1/2 inch space between each piece.
  • Place skewers on grill pan or grates, reduce heat to medium, and grill until chicken is browned and cooked through, about 6 to 8 minutes.
  • Transfer skewers to a serving platter.
  • Serve immediately with Mango-Mint Chutney on the side.

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