Mint Malai Grilled Chicken
This mint Malai(cream) chicken is refreshing with the flavors of mint and the heat from the green chillies. Balancing it out with the cool yogurt and the richness of Malai(cream). This grilling season bring in the mint flavors to your patio or pool party not just in your drinks but also to your meat. The heat and flavors were perfect for grilling the chicken while richness from the marinade was perfect for the juicy chicken drumsticks from US Wellness Meats. We kick started our grilling season with this delicious recipe along with watermelon 'Bare Bones Elevated Drink Mix' mocktail!
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
18
Serves: 6
Ingredients
- 0.25 cup0.25 cup0.25 cup Yogurt, Plain
- 3 Tbsp3 Tbsp3 Tbsp Sour Cream, Mexican Sour Cream
- 2 Tbsp2 Tbsp2 Tbsp Mustard Oil
- 0.75 cup0.75 cup0.75 cup Mint Leaves
- 0.75 cup0.75 cup0.75 cup Cilantro
- 12 whole12 whole12 whole Green Chilies, reduce as per heat tolerance
- 1 tsp1 tsp1 tsp Garam Masala
- 1 tsp1 tsp1 tsp Cumin, Ground
- 1 Tbsp1 Tbsp1 Tbsp Coriander, Ground
- 2 Tbsp2 Tbsp2 Tbsp Ginger Garlic Paste
- 2 tsp2 tsp2 tsp Sea Salt
- 2 Tbsp2 Tbsp2 Tbsp Chickpea Flour
- 3 lb3 lb3 lb Pasture-raised Chicken Drumsticks - US Wellness Meats
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 0.250.250.25 Organic Garden Ranch Seasoning Mix - Primal Palate
- 0.5 cup0.5 cup0.5 cup Sour Cream, Mexican Sour cream
for the green Sauce
white dipping sauce
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make Slits in the chicken drumsticks for better absorption of the Marinade
- Dry it with kitchen towel and set aside
- Prepare the Marinade by adding mint, Cilantro, green chilies, salt, mustard oil, cumin powder, coriander powder, garam masala and thick yogurt in a blender and making a slightly coarse paste. Do a taste check for salt and heat which should be slightly high at this point
- Add the marinade to the chicken
- Add ginger garlic paste and sour cream
- Mix everything together with the chicken making sure to coat it well with the marinade
- Add the Chickpea flour and coat the chicken well with it
- let the chicken marinade for at least an hour for it to absorb the flavors in the fridge
- Heat up the Grill to 450 to 500
- Grill the chicken in high heat for a few minutes to seal the juices
- and then reduce the heat to 400 to 450
- Grill it for another 20 minutes making sure to flip the chicken every now and then
- Cook the Chicken till the juices in the chicken run clear
- For the Green Sauce, heat up butter in a pan
- Add the remaining marinade from the chicken and cook for 5 to 6 minutes while stirring constantly to avoid lumps
- Add a little water if needed, to bring it to a creamy consistency
- Let it cool and use as a dipping sauce or to drizzle on the chicken
- For the white dipping sauce mix the Organic Ranch seasoning from Primal Palate with the Sour cream for a cooling dip to balance out the heat from the green chilies
Notes
Sour cream can be substituted for Mexican Sour cream. But I find the Mexican Sour cream to be creamier and best suited for this recipe Choose your choice of green chilies as per your heat preference Mustard oil adds a very unique twist to the flavor and brings everything together, but you can sub it with regular oil if you don't have it on hand
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Poultry Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 553 |
| Fat: | 34 g |
| Carbohydrates: | 14 g |
| Protein: | 49 g |
| Cholesterol: | 213 g |
| Sodium: | 1207 mg |
| Fiber: | 6 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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