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There are a lot of spices in this chicken dish, but it’s worth the trouble as the flavour is great. Feel free to substitute or omit if you don’t have everything!
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 2 hours[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 7 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
- 1 1½-inch piece ginger, peeled, coarsely chopped
- 4 garlic cloves
- ½ cup plain whole-milk yogurt (not Greek)
- 3 tablespoons chopped cilantro stems
- 3 tablespoons fresh lime juice
- 2 tablespoons mustard oil (optional)
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1½ teaspoons dried mango powder (amchoor; optional)
- 1½ teaspoons crushed dried fenugreek leaves
- 1½ teaspoons garam masala
- 1½ teaspoons ground cumin
- 2 tablespoons vegetable oil, plus more for grill
- 1½ pounds skinless, boneless chicken thighs, patted dry
- Kosher salt
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth.
Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8–10 minutes total.
Transfer to a platter and let rest 5–10 minutes before serving.
Do Ahead: Chicken can be marinated 12 hours ahead. Keep chilled.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
