Grilled Chicken Himachali is a dish that has sweet, sour and spicy taste together. The crispy chicken pieces are loaded with local spices that provide the best aroma to the dish. I am sure that Himachali grilled chicken entice your taste buds. The Grilled chicken dish is mostly served with the bread (Chapatti).



Grilled Chicken Himachali

  • 4 chicken leg pieces
  • 4 chopped red onions
  • Four tablespoon malt vinegar
  • 1 green chill


For the Chicken Marination

Grilled Chicken Himachali

  • 7 cloves
  • 1/2 tsp black peppercorns
  • 1/2 stick cinnamon
  • 1 table spoon cumin seeds
  • 1 heaped tsp coriander seeds
  • Ginger 1 inch
  • 7 cloves of garlic
  • 4 slit green chilies
  • 3 mint leaves
  • 1 table spoon turmeric powder
  • 1/2 tsp jaggery
  • 1/2 lime
  • 2 Table spoon ghee


Preparation Method:

Grilled Chicken Himachali


  • Take a bowl, add vinegar and green chili.
  • Add chopped onions to the bowl.
  • Allow the ingredients to marinate.
  • Take the chicken legs, and wash.
  • Make the slits inside the legs, deep.
  • Take a pan and add turmeric powder, green chilies, stick cinnamon, cloves, and mint leaves.
  • Add roasted spices to the grinder. Save the marinade and apply to the chicken.
  • Add the green chilies and the ginger-garlic paste to the heated pan.
  • Dry roast all the spices again.
  • Add lime juice, jaggery and mint leaves to the paste.
  • Add 2 teaspoon of oil onto the chicken and marinade it with the paste.
  • Wait for the marinade to dissolve into the chicken.
  • After 3 hours, take the chicken out of the fridge.
  • Heat the non-stick pan, and place the pieces onto the pan.
  • With low heat, fry the pieces one by one.
  • After 10 minutes add butter and lime juice, coat on to the pieces.
  • Sprinkle some fresh coriander and green chilies.
  • The Grilled Chicken Himachali is ready to be served.