Chile-and-Yogurt-Marinated Grilled Chicken

grill chicken indian chile ginger garlic yogurt cilantro lime juice coriander paprika cumin

Harneet Baweja

4 servings

Source

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

Method

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.