1Setup & Prepare
About This Recipe
Yogurt-and-spice marinated nilgai grilled over high heat—North Indian classic with Texas exotic game.
Cultural Context
(140 words) Tandoori cooking—marinating meat in yogurt and spices, then cooking in clay tandoor oven—represents North Indian cuisine's most recognizable export. The technique produces smoky, charred exterior with moist, flavorful interior. While chicken tikka dominates, nilgai creates exceptional tandoori preparation. The lean meat absorbs spice marinade beautifully while grilling mimics tandoor's high heat and char. This preparation honors nilgai's Indian origins through iconic cooking method adapted for modern grills. Tandoori nilgai has gained popularity at Indian restaurants, fusion eateries, and home cookouts across Texas. It represents accessible ethnic cooking—familiar grilling technique with exotic protein and authentic spicing. The vibrant red color, smoky char, and complex spice flavors prove nilgai excels in traditional Indian preparations, creating cultural bridge through food.
2Ingredients
Shopping List
3Cooking Instructions
- Whisk together all marinade ingredients in large bowl. Add nilgai cubes and turn to coat thoroughly.
- Cover and refrigerate for minimum 4 hours or up to 24 hours. Longer marination yields better flavor.
- Remove meat from refrigerator 30 minutes before grilling. Thread nilgai cubes onto skewers, alternating with onion and bell pepper chunks.
- Preheat grill to high heat (500°F). Clean and oil grates thoroughly.
- Brush skewers with oil and place on hot grill. Cook for 3-4 minutes per side, turning to char all surfaces, until meat reaches 135-140°F internal temperature for medium.
- Remove skewers and rest for 5 minutes.
- Serve hot with warm naan, mint-cilantro chutney, sliced onions, lemon wedges, and raita.
4Chef's Notes & Pairings
Chef's Notes
- Kashmiri chili powder provides color without excessive heat—essential for authentic tandoori.
- High heat creates characteristic char—don't use medium heat.
- Don't overcook—nilgai becomes dry beyond medium doneness.
- Food coloring is traditional for vibrant red color but purely cosmetic.
- Serve sizzling hot for best experience.
Wine Pairing
Kingfisher Beer or Gewürztraminer – Cold Indian lager is traditional, or try aromatic Gewürz.
Nutrition Facts
(per serving) Calories: 345 | Protein: 44g | Fat: 16g | Carbohydrates: 8g | Iron: 5.8mg
