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Indian-style Braised Chicken

Indian-style Braised Chicken






    1-2 hours


    Indirect Grilling


    Serves 4-6

This Indian-style braised chicken recipe is a delicious twist on the classic BBQ dish. It's a perfect balance of savory and sweet, with a rich and aromatic sauce that's full of bold flavors like cumin, coriander, and ginger. But where did this dish come from?

Believe it or not, braised chicken has a long and storied history dating back to ancient Roman times. In fact, the word "braise" itself comes from the Old French word "braiser," which means "to roast." But it wasn't until the British colonial period that braised chicken really took off in India. The British, who had a love for all things roasted, introduced the technique of braising to the Indian subcontinent, where it was quickly embraced and adapted to local flavors and ingredients. Today, braised chicken is a popular dish in many parts of India and is often served at special occasions and celebrations.

So the next time you fire up the grill and enjoy this tasty recipe, remember that you're part of a rich culinary tradition that stretches back centuries. And who knows, maybe you'll even inspire someone else to braise their own chicken and carry on the tradition!

Get ready to spice up your BBQ game with this delicious recipe for Indian-style braised chicken! Not only is it bursting with flavor, but it's also super easy to make and perfect for any backyard grill party.

Now, let's get cooking!


  1. Light up your charcoal and preheat your grill to medium-high heat (375F to 400F).
  2. In the pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger, and cook until the onions are soft and translucent, about 5-7 minutes.
  3. Add the cumin, coriander, turmeric, cardamom, cinnamon, cloves, and black pepper to the pot and cook for an additional minute, until fragrant.
  4. Add the chicken broth, coconut milk, tomato paste, honey, and apple cider vinegar to the pot and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
  5. While the sauce is simmering, grill the chicken pieces for 5-7 minutes per side, until they are nicely browned and cooked through.
  6. Once the chicken is grilled, transfer it to the roasting pan or baking dish.
  7. Strain the sauce through a fine-mesh strainer and discard the solids. If the sauce is too thick, you can thin it out with a little bit of water.
  8. Pour the sauce over the chicken in the roasting pan or baking dish and toss to coat the chicken evenly. Cover the pan with aluminum foil and roast in the oven at 350°F for 30-40 minutes, until the chicken is tender and the sauce has thickened.
  9. If you prefer a smooth sauce, you can use a blender or immersion blender to puree the sauce until it reaches your desired consistency.
  10. Garnish the braised chicken with chopped fresh cilantro and serve hot with rice, naan, or your favorite side dishes.


  • This recipe works well with bone-in chicken pieces because the bones help to add extra flavor to the sauce. However, you can also use boneless chicken breasts or thighs if you prefer. Just be sure to adjust the cooking time accordingly.
  • If you don't have a grill, you can also easily roast the chicken in the oven or pan-fry it in a skillet.
  • For a little extra kick, you can add some diced fresh chilies or a pinch of cayenne pepper to the sauce.
  • If you're not a fan of coconut milk, you can substitute it with heavy cream or full-fat yogurt.
  • This recipe is a great way to use up leftover chicken or rotisserie chicken.


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