To cook this dish, you need to prepare a lot of spices. Just keep the chicken being soaked in marinade for 12 hours. This way the chicken can get the most impact! It’s moist and tasty! This recipe can yield 4 servings in total.



Image by Shanta Islam from Pixabay




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



Make marinade. In a medium bowl place chiles and then pour in hot water to cover. Let it sit for 30 minutes until chiles are very soft. Drain, blend the following ingredients in a blender until they become smooth:  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.


Transfer marinade to a large resealable plastic bag. Season the chicken with salt generously and then toss in marinade. Seal bag and turn to coat. Keep it in fridge for no less than 2 hours.


Remember to let the chicken sit at room temperature 1 hour before grilling. 


Set your grill at medium heat, and lightly oil the grate. Take chicken out of marinade and discard any excess drip.


Time to grill. It's recommended to grill for 8-10 minutes in total, until it's beginning to char in spots. Remember to flip the chicken every minute or so. Transfer chicken to a platter and let it rest for 5-10 minutes before serving.


Tips: Chicken can be marinated 12 hours in advance. Remember to keep it chilled.


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