Chilli-and-Yoghurt-Marinated Grilled Chicken

Ingredients for Chilli-and-Yoghurt-Marinated Grilled Chicken

• 7 dried Kashmiri or guajillo chillies, broken into pieces, seeds removed

• 1 (1 1/2)-inch piece ginger, peeled, coarsely chopped

• 4 garlic cloves

• 120ml plain whole-milk yoghurt (not Greek)

• 45ml fresh lime juice

• 2 tablespoons mustard oil (optional)

• 1 tablespoon ground coriander

• 1 tablespoon smoked paprika

• 1 1/2 teaspoons dried mango powder (amchoor

• valfritt)

• 1 1/2 teaspoons crushed dried fenugreek leaves

• 1 1/2 teaspoons garam masala

• 1 1/2 teskedar malen kummin

• 2 tablespoons vegetable oil, plus more for grill

• 675g skinless, boneless chicken thighs, patted dry

• Koshersalt

How to make Chilli-and-Yoghurt-Marinated Grilled Chicken

Place chillies in a medium bowl and pour in hot water to cover. Let sit until chillies are very soft, about 30 minutes; drain. Blend chillies, ginger, garlic, yoghurt, coriander stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 tablespoons 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.

Chicken can be marinated 12 hours ahead. Keep chilled.

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